Mix the seasoning blend. In a small bowl, combine 2 tablespoons Smokehouse Maple Seasoning, 2 tablespoons garlic powder, 2 tablespoons onion powder, 1 tablespoon hot chili powder blend, 2 tablespoons brown sugar, 1 tablespoon kosher salt, and 1 tablespoon black pepper. Reserve 1 tablespoon of this blend for the BBQ glaze later.

Prep the chicken. Pat 10 pounds chicken leg quarters dry with paper towels. Gently lift the skin and season underneath, then season all over with the remaining spice blend, coating each piece generously. Place in a large baking dish, cover, and refrigerate overnight to marinate.

Bring to room temperature. One hour before baking, remove the chicken from the refrigerator to take the chill off. Preheat your oven to 325°F. Line a half sheet pan with aluminum foil for easier cleanup.

Arrange for baking. Lay the chicken quarters on the sheet pan in a single layer, making sure they do not overlap. Bake for 1 hour.

Make the BBQ glaze. In a small bowl, stir together 1 cup barbecue sauce with the 1 tablespoon reserved seasoning blend.

First glaze. After 1 hour of baking, brush the top side of each chicken quarter generously with the BBQ glaze. Flip the pieces over and brush the underside as well. Return to the oven for 10 minutes.

Second glaze. Flip the chicken back to the top side, brush with glaze again, and bake for another 10–15 minutes, until the sauce is caramelized and slightly sticky.

Rest and serve. Let the chicken rest for 10 minutes before serving so the juices redistribute.