Stir all of the chicken leg marinade ingredients together in a large rectangular plastic bowl with fitted lid.
Submerge the chicken legs into the marinade.
Cover, and refrigerate for 3 hours, or up to overnight.
Drain chicken legs, and discard marinade.
Preheat oven to 325 degrees F.
Line the bottom of a vented roasting pan with aluminum foil. Place the top of the roasting pan on the bottom piece. Then, spray the top of the pan with cooking spray, or use a paper towel to grease the top with butter or oil.
Stir all of the Creole BBQ sauce ingredients together in a small bowl. Set aside.
Bake the chicken for about 1 hour and 15 minutes, or until a digital thermometer located in the thickest part of the leg reads 165 degrees F.
Use a basting brush to coat one side of the legs.
Bake for an additional 5 minutes. Then, flip the chicken legs over and baste.
Bake for 5 additional minutes.
Baste again, if desired, before removing from oven and serving.
You can also make this recipe with chicken thighs or a thighs/leg combination, if desired.