I’m sharing my 10-minute-prep method for Cooking Chicken Drumsticks In The Oven, the only guide you’ll need for perfectly baked chicken legs every time.

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I love a recipe that looks like a treat but barely makes you work for it. This Crispy Baked Chicken Legs Drumsticks Recipe is exactly that, simple yet insanely crunchy and full of punch.

I usually toss the chicken drumsticks with a bit of baking powder and smoked paprika to coax the skin into that blistered, crackly texture, you’ll be surprised how much difference those two things make. After testing tons of Best Baked Chicken Drumstick Recipes and digging through How To Make Drumsticks In The Oven guides, this one keeps coming back as the winner.

Try it, tell me what you change.

Ingredients

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Packed with protein, affordable comfort food, it’s skin adds flavor and renders for crispness.
Source of healthy fats helps skin brown, gives gentle fruitiness and richer mouthfeel.
Aluminum free powder draws moisture out, raises skin, creates that coveted crackly crust.
Simple mineral that magnifies savory notes, seasons evenly, and aid surface drying for crisp.
Concentrated garlic flavor, gives steady savory punch without the burn or wet mess.
Smoky, slightly sweet warmth colors and lifts roasted chicken without overwhelming it.
Bright herb finish, fresher note that cuts richness and makes the plate pop.

Ingredient Quantities

8 chicken drumsticks (about 2 to 2 1/2 lbs)

2 tbsp olive oil

1 tbsp baking powder (aluminum free)

2 tsp kosher salt

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/4 tsp cayenne pepper (optional)

1/2 tsp dried thyme or Italian seasoning (optional)

Fresh parsley for garnish (optional)

How to Make this

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1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on it, or use parchment if you dont have a rack.

2. Pat 8 chicken drumsticks very dry with paper towels, inside and out. This step is huge for super crispy skin.

3. In a large bowl whisk together 2 tbsp olive oil, 1 tbsp baking powder (aluminum free), 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/4 tsp cayenne (optional) and 1/2 tsp dried thyme or Italian seasoning (optional).

4. Add the drumsticks to the bowl and toss, rubbing the mixture all over each piece and under the skin where you can. Make sure every drumstick is evenly coated.

5. Arrange the drumsticks on the wire rack, spaced at least an inch apart so air can circulate; dont let them touch or they’ll steam instead of crisping.

6. Bake on the middle rack 35 to 45 minutes, flipping once about halfway through (around 20 to 25 minutes) so both sides brown evenly. If your oven has convection mode you can shorten time by 5 to 10 minutes.

7. Check doneness with an instant read thermometer in the thickest part, not touching bone. The safe temp is 165°F (74°C). If you prefer falling off the bone meat you can go higher, but 165°F is fine and juicier.

8. If the skin isnt as brown and crunchy as you want, switch the oven to broil and broil 1 to 2 minutes, watching like a hawk so it doesnt burn.

9. Let the drumsticks rest 5 to 10 minutes so juices redistribute. Garnish with fresh parsley if you like, then serve.

Equipment Needed

1. Rimmed baking sheet lined with foil (or parchment if you prefer)
2. Wire rack that fits the baking sheet (or skip and use parchment)
3. Paper towels for patting the drumsticks very dry
4. Large mixing bowl for the oil + baking powder rub
5. Measuring spoons (tbsp and tsp)
6. Whisk (or fork) to blend the dry spices and oil
7. Tongs or clean hands to toss and arrange the drumsticks
8. Instant read thermometer to check doneness
9. Oven mitts and a timer to safely handle and track baking time

FAQ

Q: How do I get the skin really crispy? A: Pat the drumsticks dry, toss them with the baking powder and oil, then bake on a wire rack so air circulates. Use a hot oven 425 F and don't crowd the pan. Flip once if you want even color. The baking powder helps the skin puff and crisp.

Q: How long and what temperature should I bake them? A: Bake at 425 F for about 35 to 45 minutes depending on size. Smaller drumsticks might be done closer to 35 minutes, bigger ones take longer. Check doneness with an instant read thermometer, 165 F in the thickest part.

Q: Can I use baking soda instead of baking powder? A: No, baking soda is too strong and will make the flavor off unless you balance it with acid. Stick with aluminum free baking powder for this crisping trick.

Q: Can I swap drumsticks for thighs or other cuts? A: Yes, bone in skin on thighs work great but may need a bit more time. Boneless pieces will cook faster and might not crisp as well, so watch time and temp.

Q: How should I store and reheat leftovers? A: Refrigerate in an airtight container for 3 to 4 days. To re-crisp, heat in a 375 F oven for 10 to 15 minutes or use an air fryer for a few minutes. Microwaving makes the skin soggy.

Q: Do I need to brine or marinate first? A: You don't have to, the dry baking powder mix plus salt seasons and crisps the skin. If you want juicier meat, a quick salt brine or a light marinade for a few hours is fine, just dry them well before baking.

Crispy Baked Chicken Legs Drumsticks Recipe Substitutions and Variations

Olive oil: swap with avocado oil, light vegetable oil, or melted butter. Avocado oil has a similar smoke point so it crisps the skin like olive oil, butter adds great flavor but it may brown faster.
Baking powder (aluminum free): if you dont have it use 3/4 tsp baking soda plus 1 1/2 tsp cream of tartar to replace 1 tbsp baking powder. Or, for crisp only, use 1 tbsp cornstarch or potato starch instead — it wont leaven but will help dry out and crisp the skin.
Kosher salt: use fine sea salt or table salt but use less. Table salt is finer so start with about half to three quarters the amount (so 2 tsp kosher salt ≈ 1 to 1 1/2 tsp table salt) and taste as you go.
Smoked paprika: substitute with regular sweet paprika plus a pinch of ground cumin or a few drops of liquid smoke, or use chipotle powder if you want both heat and smokiness.

Pro Tips

– Pat the drumsticks bone dry, then let them sit in the fridge uncovered for at least an hour or overnight if you can. The drier the skin, the crispier it gets, seriously.

– Use aluminum free baking powder, not baking soda. It raises the pH and helps browning. For extra crunch sprinkle in about 1 tsp cornstarch with the baking powder, it firms the skin without changing the taste.

– Don’t only coat the outside, slide your fingers under the skin and rub some of the seasoning and a little oil or melted butter right under there. It seasons the meat and helps the skin brown better.

– Give each drumstick room to breathe on a rack, and flip/rotate the pan halfway so they brown evenly. If you dont have a rack, bunch up foil to make little feet so air can flow underneath.

– Check temp in the thickest part and avoid touching bone; 165°F is safe and juicy, but if you want super fall-off-the-bone meat you can go higher. Let them rest a few minutes on a rack so juices redistribute and the skin stays crisp.

Crispy Baked Chicken Legs Drumsticks Recipe

Recipe by James Level

0.0 from 0 votes

I'm sharing my 10-minute-prep method for Cooking Chicken Drumsticks In The Oven, the only guide you’ll need for perfectly baked chicken legs every time.

Servings

servings

Calories

280

kcal

Equipment: 1. Rimmed baking sheet lined with foil (or parchment if you prefer)
2. Wire rack that fits the baking sheet (or skip and use parchment)
3. Paper towels for patting the drumsticks very dry
4. Large mixing bowl for the oil + baking powder rub
5. Measuring spoons (tbsp and tsp)
6. Whisk (or fork) to blend the dry spices and oil
7. Tongs or clean hands to toss and arrange the drumsticks
8. Instant read thermometer to check doneness
9. Oven mitts and a timer to safely handle and track baking time

Ingredients

8 chicken drumsticks (about 2 to 2 1/2 lbs)
2 tbsp olive oil
1 tbsp baking powder (aluminum free)
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
1/2 tsp dried thyme or Italian seasoning (optional)
Fresh parsley for garnish (optional)

Directions

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on it, or use parchment if you dont have a rack.
Pat 8 chicken drumsticks very dry with paper towels, inside and out. This step is huge for super crispy skin.
In a large bowl whisk together 2 tbsp olive oil, 1 tbsp baking powder (aluminum free), 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/4 tsp cayenne (optional) and 1/2 tsp dried thyme or Italian seasoning (optional).
Add the drumsticks to the bowl and toss, rubbing the mixture all over each piece and under the skin where you can. Make sure every drumstick is evenly coated.
Arrange the drumsticks on the wire rack, spaced at least an inch apart so air can circulate; dont let them touch or they'll steam instead of crisping.
Bake on the middle rack 35 to 45 minutes, flipping once about halfway through (around 20 to 25 minutes) so both sides brown evenly. If your oven has convection mode you can shorten time by 5 to 10 minutes.
Check doneness with an instant read thermometer in the thickest part, not touching bone. The safe temp is 165°F (74°C). If you prefer falling off the bone meat you can go higher, but 165°F is fine and juicier.
If the skin isnt as brown and crunchy as you want, switch the oven to broil and broil 1 to 2 minutes, watching like a hawk so it doesnt burn.
Let the drumsticks rest 5 to 10 minutes so juices redistribute. Garnish with fresh parsley if you like, then serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 130g
Total number of serves: 8
Calories: 280kcal
Fat: 21g
Saturated Fat: 6g
Trans Fat: 0.1g
Polyunsaturated: 3g
Monounsaturated: 11g
Cholesterol: 130mg
Sodium: 400mg
Potassium: 300mg
Carbohydrates: 1.5g
Fiber: 0g
Sugar: 0g
Protein: 23g
Vitamin A: 120IU
Vitamin C: 0.5mg
Calcium: 15mg
Iron: 0.9mg

Crispy Baked Chicken Legs Drumsticks Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Crispy Baked Chicken Legs Drumsticks Recipe Substitutions and Variations

Pro Tips