Easy Baked Chicken Drumsticks Recipe

I perfected how to bake drumsticks in the oven using a simple spice mix and one small trick that delivers reliably crispy skin and juicy meat.

I never planned to be obsessed with a single weeknight dish, but these Easy Baked Chicken Drumsticks hooked me. Beyond the basics of olive oil and garlic powder, the exterior gets oddly addictive, crisp in places and juicy inside.

I kept chasing tiny tweaks, scrolling through Chicken Drumsticks In Oven pages and those wild How To Bake Drumsticks In Oven threads, trying tricks that sounded dumb but worked. Theyre fast, not fussy, and somehow perfect when you need dinner done but not boring.

Youll want to test one tweak yourself, I promise you wont stop at one, and yes, theyre messy in a good way.

Ingredients

• They’re rich in protein, some fat, filling and great for building muscle.
• It’s healthy monounsaturated fats, good for heart, adds moistness and flavor.
• Adds a savory punch, low calorie, may have immune boosting compounds.
• Gives smoky warmth and color, low in calories, mostly flavor not carbs.
• Adds gentle sweetness and caramel notes, increases carbs and stickiness.
• Optional crisping helper, not much nutrition, helps the skin get crisp.
• Herbal, earthy aroma, low calorie, adds savory complexity and freshness.
• Bright heat, aids digestion slightly, mostly seasoning with tiny antioxidants.
• Enhances all flavors, no calories, helps crisp skin when used correctly.

Ingredient Quantities

• 2 lb (900 g) chicken drumsticks, about 8 pieces
• 2 tbsp olive oil
• 1 tsp kosher salt (or 3/4 tsp table salt)
• 1/2 tsp black pepper freshly ground
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika or regular paprika
• 1 tsp baking powder (optional)
• 1 tbsp brown sugar (optional)
• 1/2 tsp dried thyme or dried oregano

How to Make this

1. Preheat your oven to 425°F (220°C). Pat 2 lb (900 g) chicken drumsticks very dry with paper towels this helps the skin get crispy.

2. In a large bowl mix 2 tbsp olive oil, 1 tsp kosher salt (or 3/4 tsp table salt), 1/2 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked or regular paprika, 1/2 tsp dried thyme or oregano. If you want extra crunch add 1 tsp baking powder and for a bit of caramelized sweetness stir in 1 tbsp brown sugar theyre optional but great.

3. Add the drumsticks to the bowl and toss well so every piece is evenly coated. Let them sit 15 to 30 minutes at room temp for quicker cooking or cover and refrigerate up to overnight for more flavor. If chilled bring back to room temp about 20 minutes before baking.

4. Line a baking sheet with foil or parchment and place a wire rack on top if you have one. The rack lets hot air circulate and makes the skin crispier.

5. Arrange the drumsticks skin side up on the rack, spaced apart dont crowd the pan or they steam instead of crisp.

6. Bake for 35 to 45 minutes until skin is golden and an instant read thermometer inserted into the thickest part reads 165°F (74°C). If you didnt use a rack flip the drumsticks once about halfway through for even browning.

7. For extra color and crispness, switch the oven to broil for 2 to 3 minutes at the end but watch them carefully so they dont burn.

8. Remove from oven and let rest about 5 minutes so the juices settle, this makes them juicier when you bite in.

9. Taste and adjust seasoning if needed. Serve hot with your favorite sides and enjoy these easy baked drumsticks.

Equipment Needed

1. Oven, preheated to 425°F (220°C), because thats where the magic happens.
2. Baking sheet lined with foil or parchment, makes cleanup way easier.
3. Wire rack that fits the sheet, lets hot air circulate so skin gets crispy.
4. Large mixing bowl to toss the drumsticks and seasoning together.
5. Measuring spoons for precise salt, spices and optional baking powder or sugar.
6. Instant-read meat thermometer to check the thickest part hits 165°F (74°C).
7. Tongs for turning and arranging the drumsticks without burning your fingers.
8. Paper towels to pat the chicken dry, and a small whisk or fork to mix the oil and spices.

FAQ

Easy Baked Chicken Drumsticks Recipe Substitutions and Variations

• Chicken drumsticks: swap for bone in, skin on chicken thighs (same roast time), or use chicken quarters for more meat, or boneless thighs if you want them to cook faster (cut 10 to 15 minutes off).
• Olive oil: use avocado oil for a higher smoke point, or canola/vegetable oil for neutral flavor, or melted butter for richer taste (but watch the temp so it doesn’t burn).
• Smoked paprika: if you dont have it use regular paprika plus a pinch of cumin or a little chipotle powder for smokiness, or try smoked salt or a dash of liquid smoke very sparingly.
• Baking powder (optional): for crisp skin use 1 tsp cornstarch instead, or make 1 tsp baking powder by mixing 1/4 tsp baking soda with 1/2 tsp cream of tartar, or just skip it and roast a bit longer to tighten the skin.

Pro Tips

– Pat the skin really dry, then if you got the time leave the drumsticks uncovered in the fridge for 1 to 4 hours. The cold dry air tightens the skin so it gets way crispier, dont skip this if you want crunch.

– A light dusting of baking powder on the skin (not baking soda) gives extra crisp by creating tiny bubbles as it bakes. Use just a little, shake it on evenly so you dont end up with gritty spots.

– Bring the chicken back to room temp about 20 to 30 minutes before baking, it helps them cook more evenly. Use an instant read thermometer and pull them at 165°F, or if you want them a touch juicier take them out at 162°F and let carryover heat finish it.

– Put them on a wire rack and leave space between pieces so hot air circulates, if you dont have a rack prop them up on crumpled foil and rotate the pan halfway through. Finish under the broiler for 1 to 3 minutes for color but watch closely, it burns fast.