Prepare the BBQ sauce. In a small saucepan over medium heat, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, minced garlic, and paprika.

Simmer until thickened. Bring the mixture to a boil, stirring frequently. Reduce the heat to low and simmer for 2–3 minutes, until the sauce thickens slightly.

Cool the sauce. Remove the saucepan from the heat and allow the BBQ sauce to cool. Transfer to an airtight container if preparing ahead.

Preheat the oven. Set the oven to 375°F.

Season the chicken. Place the chicken legs in a large mixing bowl and sprinkle with kosher salt.

Coat and marinate. Add 1/2 cup of the cooled BBQ sauce and toss until the chicken is evenly coated. Cover and refrigerate for 30 minutes.

Prepare the baking sheet. Line a baking sheet with aluminum foil and place a baking rack on top.

Arrange the chicken. Remove the chicken from the marinade and arrange the legs on the rack in a single layer. Discard any marinade that has touched raw chicken.

Bake. Roast for approximately 45 minutes, basting with fresh BBQ sauce if desired. Cooking time may vary depending on the size of the chicken legs.

Check for doneness. Use a meat thermometer to confirm the thickest part of each chicken leg reaches 165°F, avoiding contact with the bone. If needed, continue baking until fully cooked.

Rest and serve. Let the chicken rest briefly before serving with additional BBQ sauce on the side.