I finally nailed a fuss free seasoned approach to Chicken Drum Sticks that uses one clever shortcut to guarantee consistent results and I’m excited to share it.

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I have a confession: I keep making these seasoned crispy chicken drumsticks because they somehow outshine every other weeknight option. The skin gets ridiculously crunchy while the meat stays tender, and a hit of smoked paprika gives it that smoky pull that makes people ask for more.

I swear they vanish faster than I expect, whether I’m leaning into Southern Drumstick Recipes or just scrolling Drumstick Oven Recipes for ideas. I don’t always know why a simple dish hooks everyone but this one does, every time.

Try it once and you’ll know what I mean, then you’ll probably make it again way too soon.

Ingredients

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Chicken drumsticks pack protein, iron and juicy flavor but can be a bit fatty.
Baking powder helps crisp the skin, adds lightness, no real nutrition though.
Cornstarch gives extra crunch, low calories, mostly carbs, usually gluten free.
Kosher salt seasons deeply, no nutrients, but it’s key for flavor balance.
Smoked paprika brings smoky sweet warmth, tiny amount of vitamins only.
Garlic powder adds a savory punch, little carbs, may help heart health.
Dried thyme or oregano add aroma and subtle earthiness, minimal calories, antioxidants.
Lemon wedges give bright acidic zip and vitamin C, parsley freshens and decorates.

Ingredient Quantities

8 chicken drumsticks (about 2 to 2 1/2 lb / 900 to 1100 g)

1 tablespoon vegetable oil

2 tablespoons baking powder (aluminum free)

1 tablespoon cornstarch or potato starch (optional)

1 1/2 teaspoons kosher salt (about 1 tsp fine salt)

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 1/2 teaspoons smoked paprika

1/2 teaspoon sweet paprika (optional, for color)

1/4 to 1/2 teaspoon cayenne pepper (optional, to taste)

1 teaspoon dried thyme or dried oregano

Fresh parsley, chopped for garnish (optional)

Lemon wedges for serving (optional)

How to Make this

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1. Preheat oven to 425 F (220 C). Line a baking sheet with foil and set a wire rack on top, lightly oil or spray the rack so the skin wont stick.

2. Pat the 8 drumsticks very dry with paper towels, its key for crispiness. If you have time you can leave them uncovered in the fridge for 1 to 24 hours to dry the skin even more.

3. In a small bowl mix 2 tablespoons baking powder (aluminum free), 1 tablespoon cornstarch or potato starch if using, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons smoked paprika, 1/2 teaspoon sweet paprika if using, 1/4 to 1/2 teaspoon cayenne to taste, and 1 teaspoon dried thyme or dried oregano.

4. Put the drumsticks in a large bowl, drizzle with 1 tablespoon vegetable oil and toss so they are lightly coated. Sprinkle the dry spice and powder mix over the drumsticks and toss or rub with your hands until each piece is evenly coated in a thin layer.

5. Arrange the drumsticks on the prepared rack, spaced apart so air can circulate around each piece. Dont crowd them or they will steam instead of crisp.

6. Bake on the middle rack for about 35 to 45 minutes, flipping once about 20 to 25 minutes in for even browning. Theyre done when the skin is deep golden and an instant read thermometer reads 165 F (74 C) in the thickest part.

7. If you want them extra crisp, switch the oven to broil for 2 to 4 minutes at the end but watch closely so they dont burn.

8. Rest the drumsticks 5 minutes, garnish with chopped fresh parsley and serve with lemon wedges for squeezing over. Enjoy.

Equipment Needed

1. Oven set to 425 F (220 C)
2. Rimmed baking sheet lined with foil
3. Wire rack that fits on the sheet, lightly oiled so skin wont stick
4. Paper towels to pat the drumsticks dry
5. Small bowl for mixing the baking powder and spices
6. Large bowl to toss and coat the drumsticks
7. Measuring spoons for tablespoons and teaspoons
8. Tongs for arranging and flipping the drumsticks while baking
9. Instant read thermometer to check for 165 F don’t guess the doneness

FAQ

Q: Why is there baking powder in this recipe? A: Baking powder helps dry out the skin and makes it super crispy when baked, it reacts with the heat to create tiny bubbles in the coating. Make sure it is aluminum free or you might get a slightly metallic taste.

Q: Can I skip the cornstarch or potato starch? A: Yes you can, it's optional. Adding 1 tablespoon gives extra crunch especially if your chicken skin is thin, but it's fine without it.

Q: How do I know the drumsticks are cooked through? A: Use an instant read thermometer inserted into the thickest part without touching bone, it should read 165 F or 74 C. If you don't have one, cut near the bone and check juices run clear not pink.

Q: Can I make these ahead of time or freeze them? A: You can season and toss them in the fridge for a few hours or overnight. Store cooked drumsticks in the fridge 3 to 4 days, or freeze up to 2 months. Reheat in a hot oven to keep them crispy.

Q: How do I reheat so they stay crispy? A: Reheat in a 375 F oven for 10 to 15 minutes until hot, or use an air fryer at 360 F for about 5 to 8 minutes. Avoid the microwave or they'll get soggy.

Q: Can I use other cuts or change the spice level? A: Yes, thighs or bone in breasts work but adjust cook time. Reduce or skip cayenne if you don't want heat, or add a pinch of sugar or brown sugar for a sweet crust if you like that contrast.

Seasoned Crispy Chicken Drumsticks Recipe Substitutions and Variations

Baking powder (2 tbsp): no baking powder? Mix 1 1/2 tsp baking soda + 1 tbsp cream of tartar, stir into the rub. Works the same for crisping.
Cornstarch (1 tbsp): swap with 1 tbsp tapioca starch or 1 tbsp potato starch. All‑purpose flour will work too but it’s a little less crisp.
Smoked paprika (1 1/2 tsp): if you dont have it use 1 tsp sweet paprika + 1/2 tsp chipotle powder for smokiness and heat, or 1 1/2 tsp regular paprika + a tiny drop of liquid smoke.
Cayenne (1/4–1/2 tsp): replace with 1/2 tsp crushed red pepper flakes or a few shakes of hot paprika; use more or less to match your heat level.

Pro Tips

1) Dry is king. Pat the skin super dry, or better yet leave the drumsticks uncovered in the fridge for a few hours or overnight. Moisture = steam, steam = soggy skin, so do whatever it takes to get the surface bone dry.

2) Baking powder, not baking soda, and use the aluminum free kind. It helps the skin puff and crisp. If you add a little cornstarch it gives extra crunch, but don’t overdo the oil or the powder wont work right.

3) Give each piece air. Space them out on a rack so hot air can circulate all around, and flip once for even color. If your oven has a convection setting use it, it browns faster so watch the last few minutes.

4) Temp check and timing matter. Pull the drumsticks when an instant-read thermometer hits 165 F in the thickest part, then let them rest a few minutes so the juices redistribute. If you want extra crisp, a quick broil at the end works, but stare at them, they go from perfect to burned fast.

Seasoned Crispy Chicken Drumsticks Recipe

Recipe by James Level

0.0 from 0 votes

I finally nailed a fuss free seasoned approach to Chicken Drum Sticks that uses one clever shortcut to guarantee consistent results and I'm excited to share it.

Servings

servings

Calories

180

kcal

Equipment: 1. Oven set to 425 F (220 C)
2. Rimmed baking sheet lined with foil
3. Wire rack that fits on the sheet, lightly oiled so skin wont stick
4. Paper towels to pat the drumsticks dry
5. Small bowl for mixing the baking powder and spices
6. Large bowl to toss and coat the drumsticks
7. Measuring spoons for tablespoons and teaspoons
8. Tongs for arranging and flipping the drumsticks while baking
9. Instant read thermometer to check for 165 F don’t guess the doneness

Ingredients

8 chicken drumsticks (about 2 to 2 1/2 lb / 900 to 1100 g)
1 tablespoon vegetable oil
2 tablespoons baking powder (aluminum free)
1 tablespoon cornstarch or potato starch (optional)
1 1/2 teaspoons kosher salt (about 1 tsp fine salt)
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons smoked paprika
1/2 teaspoon sweet paprika (optional, for color)
1/4 to 1/2 teaspoon cayenne pepper (optional, to taste)
1 teaspoon dried thyme or dried oregano
Fresh parsley, chopped for garnish (optional)
Lemon wedges for serving (optional)

Directions

Preheat oven to 425 F (220 C). Line a baking sheet with foil and set a wire rack on top, lightly oil or spray the rack so the skin wont stick.
Pat the 8 drumsticks very dry with paper towels, its key for crispiness. If you have time you can leave them uncovered in the fridge for 1 to 24 hours to dry the skin even more.
In a small bowl mix 2 tablespoons baking powder (aluminum free), 1 tablespoon cornstarch or potato starch if using, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons smoked paprika, 1/2 teaspoon sweet paprika if using, 1/4 to 1/2 teaspoon cayenne to taste, and 1 teaspoon dried thyme or dried oregano.
Put the drumsticks in a large bowl, drizzle with 1 tablespoon vegetable oil and toss so they are lightly coated. Sprinkle the dry spice and powder mix over the drumsticks and toss or rub with your hands until each piece is evenly coated in a thin layer.
Arrange the drumsticks on the prepared rack, spaced apart so air can circulate around each piece. Dont crowd them or they will steam instead of crisp.
Bake on the middle rack for about 35 to 45 minutes, flipping once about 20 to 25 minutes in for even browning. Theyre done when the skin is deep golden and an instant read thermometer reads 165 F (74 C) in the thickest part.
If you want them extra crisp, switch the oven to broil for 2 to 4 minutes at the end but watch closely so they dont burn.
Rest the drumsticks 5 minutes, garnish with chopped fresh parsley and serve with lemon wedges for squeezing over. Enjoy.

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: 100g
Total number of serves: 8
Calories: 180kcal
Fat: 11g
Saturated Fat: 3g
Trans Fat: 0g
Polyunsaturated: 2g
Monounsaturated: 4.5g
Cholesterol: 90mg
Sodium: 760mg
Potassium: 220mg
Carbohydrates: 2g
Fiber: 0.3g
Sugar: 0.2g
Protein: 18g
Vitamin A: 250IU
Vitamin C: 1mg
Calcium: 20mg
Iron: 1mg

Seasoned Crispy Chicken Drumsticks Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Seasoned Crispy Chicken Drumsticks Recipe Substitutions and Variations

Pro Tips