Description
These crispy baked chicken drumsticks are perfectly seasoned, incredibly juicy, and feature golden, crunchy skin that rivals fried chicken. Made with simple pantry spices and baked to perfection in the oven, this easy recipe delivers restaurant-quality results with minimal effort. Perfect for weeknight dinners, meal prep, or feeding a crowd!
Ingredients
Scale
- 6–8 chicken drumsticks (about 2–2.5 pounds)
- 2 tablespoons olive oil or melted butter
- 1 tablespoon baking powder (aluminum-free)
- 2 teaspoons paprika (or smoked paprika)
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt (or ¾ teaspoon table salt)
- ½ teaspoon black pepper, freshly ground
- ¼ teaspoon cayenne pepper (optional, for heat)
- Fresh parsley, chopped (for garnish, optional)
- Lemon wedges (for serving, optional)
Instructions
- Preheat and prepare: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup. If you have a wire cooling rack, place it on top of the foil-lined baking sheet. This step is optional but highly recommended for maximum crispiness.
- Dry the chicken thoroughly: Remove the drumsticks from their packaging and pat them completely dry with paper towels. This is absolutely crucial – any moisture on the surface will create steam instead of crispy skin. Pat them dry, then pat them again. Really get in there! Set the dried drumsticks aside.
- Mix the seasoning blend: In a small bowl, combine the baking powder, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix thoroughly with a fork or small whisk until everything is evenly distributed. The baking powder is your secret weapon for crispy skin, so don’t skip it!
- Coat the chicken: Place the dried drumsticks in a large mixing bowl. Drizzle the olive oil or melted butter over them, then use your hands to massage the oil into the chicken, coating each piece evenly. Sprinkle the seasoning mixture over the drumsticks, then toss and rub to ensure every surface is well-coated. Get messy – your hands work better than any utensil for this step!
- Arrange on the baking sheet: Place the seasoned drumsticks on the prepared baking sheet (on the wire rack if using). Space them out so they’re not touching – proper air circulation is key to crispy skin. If they’re crowded, use two baking sheets. Arrange them with the meatier end down if possible.
- Bake until golden and crispy: Place the baking sheet on the middle rack of your preheated oven. Bake for 40-45 minutes without opening the oven door. The chicken is done when the skin is deep golden brown and crispy, and an instant-read thermometer inserted into the thickest part (without touching bone) registers 175-180°F. Drumsticks can handle slightly higher temps than breasts and will be more tender at 180°F.
- Optional crisping step: If you want even crispier skin, turn your broiler to high for the final 2-3 minutes of cooking. Watch carefully to prevent burning – you want deep golden brown, not black! This step creates restaurant-quality crispy skin.
- Rest before serving: Remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute, ensuring tender, juicy meat. The skin will actually get slightly crispier as it rests.
- Garnish and serve: Transfer the drumsticks to a serving platter. Garnish with fresh chopped parsley if desired, and serve with lemon wedges on the side for squeezing over the chicken. Serve hot and enjoy!
Notes
- Size matters: Try to select drumsticks that are similar in size so they cook evenly. If you have a few larger ones, position them toward the center of the pan where heat is most intense.
- Baking powder vs. baking soda: Make absolutely sure you’re using baking powder, NOT baking soda. They’re different! Baking soda will make your chicken taste soapy and unpleasant.
- Don’t skip drying: This is the #1 mistake people make. Wet chicken = soggy skin. Dry chicken = crispy skin. It’s that simple!
- Temperature accuracy: Every oven is different. Use an instant-read thermometer for perfect results. Dark meat is safe at 165°F but more tender and juicy at 175-180°F.
- Rack vs. no rack: Using a wire rack elevates the chicken, allowing hot air to circulate all around for crispier skin. Without a rack, you’ll need to flip the drumsticks halfway through cooking.
- Scaling up: This recipe doubles or triples easily. Just make sure not to crowd the pan – use multiple baking sheets if needed.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 drumsticks (approximately)
- Calories: 285
- Sugar: 0g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 115mg