Prep the pan and oven: Heat the oven to 400°F (200°C). Line a rimmed baking sheet with foil for easy cleanup. Set a wire rack on top if you have one; it helps air circulate and crisps the skin.

Pat the chicken dry: Use paper towels to remove surface moisture. Dry chicken = better browning and crisper edges.

Mix the spice rub: In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, and chili powder. Stir in olive oil to form a loose paste.

Season the chicken: Rub the mixture all over the chicken, getting under the skin if using skin-on pieces. Place the chicken on the rack or directly on the foil-lined sheet, spaced apart.

First bake: Bake for 20–25 minutes for bone-in pieces (or 12–15 minutes for boneless). You’re not cooking it through yet—just building color.

Make the BBQ glaze: In a bowl, stir together BBQ sauce, apple cider vinegar or lemon juice, and brown sugar. Taste and adjust—add cayenne for heat or a splash of water to thin if it’s very thick.

Sauce and bake again: Brush a generous layer of sauce over the chicken. Return to the oven for 10 minutes.

Final glaze and high-heat finish: Brush on a second coat of sauce. Increase oven to 425–450°F (220–230°C) and bake another 5–10 minutes, until the sauce is sticky and edges are caramelized.

Check doneness: Use an instant-read thermometer. Aim for 165°F (74°C) in the thickest part. Bone-in thighs and drumsticks may go to 175–185°F and still be juicy and tender.

Rest and serve: Let the chicken rest for 5 minutes. Brush with a little extra sauce if you like. Serve with coleslaw, cornbread, or roasted veggies.