The BEST Crispy Baked Chicken Legs Recipe

I used a simple pantry-spice trick in my Crispy Baked Chicken Legs that gets oven-baked drumsticks wonderfully crisp without frying.

I swear these are the BEST Crispy Baked Chicken Legs I’ve ever made. I started tweaking things and ended up with drumsticks that actually crunch like fried but come out of the oven.

Folks call it everything from Shake And Bake Chicken Legs to just plain game day gold, and when people google How To Bake Chicken Drumsticks In Oven this is the one they stick with. I use chicken legs and a hit of smoked paprika for that smoky back note, you’ll taste it right away.

It’s easy, a little wild, and way more addictive than it should be.

Ingredients

• Chicken legs: rich in protein and B vitamins, skin adds fat and flavor.
• Baking powder: makes skin extra crispy by raising pH, no real nutrients.
• Olive oil: heart healthy monounsaturated fats, helps browning and flavor.
• Kosher salt: boosts savory taste, use sparingly or it becomes too salty.
• Smoked paprika: smoky, slightly sweet, adds color and depth without calories.
• Garlic powder: concentrated savory punch, offers antioxidants and lots of flavor.
• Thyme: herbal aroma, subtle earthy notes, pairs great with roasted chicken.
• Cayenne: optional heat, adds spice and a tiny metabolism boost if desired.

Ingredient Quantities

• 2 1/2 lb chicken legs (about 8 drumsticks), skin on
• 1 tbsp baking powder (aluminum free)
• 1 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 1 tsp dried thyme or Italian seasoning

How to Make this

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top so air can circulate around the drumsticks.

2. Pat 2 1/2 lb chicken legs very dry with paper towels, this step is huge for crisp skin. Let them sit at room temp 10 to 15 minutes if you have time.

3. In a small bowl mix 1 tbsp aluminum free baking powder, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp cayenne (optional) and 1 tsp dried thyme or Italian seasoning.

4. Put the chicken in a large bowl or zip top bag and drizzle with 1 tbsp olive oil, toss so every piece gets a thin coat.

5. Sprinkle the dry mix over the oiled drumsticks and rub/toss until each piece is evenly coated, try to press some of the mix onto the skin so it sticks.

6. Arrange the drumsticks skin side up on the wire rack, spacing them at least an inch apart, don’t overcrowd the pan or they wont crisp.

7. Bake for 35 to 45 minutes until the skin is deep golden and crispy and an instant read thermometer reads 165°F (74°C) at the thickest part. If you want extra crunch, broil 1 to 2 minutes at the end but watch it closely so it doesnt burn.

8. Remove from oven and let the legs rest 5 minutes so the juices redistribute, then serve hot.

9. Quick tips: bigger drumsticks may need a few more minutes, convection ovens usually do it faster so check earlier, and dont skip the baking powder or the skin wont get that crackly texture.

Equipment Needed

1. Rimmed baking sheet lined with aluminum foil
2. Wire rack that fits inside the sheet so air can circulate around the drumsticks
3. Instant read thermometer to check the thickest part hits 165°F
4. Measuring spoons plus a 1 tablespoon measure for the oil and baking powder
5. Small bowl and fork or whisk to mix the dry rub
6. Large bowl or a zip top bag to toss the chicken with oil and rub
7. Tongs for arranging and flipping the drumsticks (or use your hands if you dont mind)
8. Paper towels for drying the skin and oven mitts for removing the hot pan

FAQ

The BEST Crispy Baked Chicken Legs Recipe Substitutions and Variations

• Baking powder: if you don’t have it, mix 1/4 tsp baking soda + 1/2 tsp cream of tartar to replace 1 tsp baking powder. it won’t be exactly the same but it gives the same alkalinity so the skin crisps up.
• Olive oil: swap for avocado oil or any neutral vegetable oil, or use 1 tbsp melted butter for richer flavor (but butter browns faster so watch the heat).
• Smoked paprika: use regular sweet paprika + a pinch (about 1/8 tsp) chipotle powder or ground cumin for smokiness, or a tiny drop of liquid smoke if you’ve got it.
• Dried thyme / Italian seasoning: replace with dried oregano or rosemary at a 1:1 ratio, or use fresh herbs (about 3 times the amount of fresh for 1 part dried).

Pro Tips

– Pat the skin super dry, then if you have time leave the legs uncovered in the fridge for an hour or overnight. It sounds extra but air drying does more for crispiness than any spice trick, trust me.

– Make sure the baking powder and spices are evenly distributed; toss the chicken in a zip bag or shake the mix in a jar first, then press it onto the skin so it sticks. If the mix clumps, sift or break it up with a spoon, otherwise some spots wont get that crackle.

– Use a wire rack and dont overcrowd the pan, and if you have a convection oven check 10 minutes earlier than the recipe says. Big drumsticks will need more time, and if you broil at the end watch the pan the whole time because it goes from golden to burned real fast.

– Let the legs rest about 5 minutes before serving so the juices settle, but if youre making them ahead re-crisp in a hot oven (400°F) for 6 to 10 minutes instead of microwaving so the skin stays crunchy.

The BEST Crispy Baked Chicken Legs Recipe

Recipe by James Level

0.0 from 0 votes

I used a simple pantry-spice trick in my Crispy Baked Chicken Legs that gets oven-baked drumsticks wonderfully crisp without frying.

Pin

Servings

8

servings

Calories

320

kcal

Equipment: 1. Rimmed baking sheet lined with aluminum foil
2. Wire rack that fits inside the sheet so air can circulate around the drumsticks
3. Instant read thermometer to check the thickest part hits 165°F
4. Measuring spoons plus a 1 tablespoon measure for the oil and baking powder
5. Small bowl and fork or whisk to mix the dry rub
6. Large bowl or a zip top bag to toss the chicken with oil and rub
7. Tongs for arranging and flipping the drumsticks (or use your hands if you dont mind)
8. Paper towels for drying the skin and oven mitts for removing the hot pan

Ingredients

• 2 1/2 lb chicken legs (about 8 drumsticks), skin on

• 1 tbsp baking powder (aluminum free)

• 1 tbsp olive oil

• 2 tsp kosher salt

• 1 tsp freshly ground black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• 1/2 tsp cayenne pepper (optional)

• 1 tsp dried thyme or Italian seasoning

Directions

• Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top so air can circulate around the drumsticks.
• Pat 2 1/2 lb chicken legs very dry with paper towels, this step is huge for crisp skin. Let them sit at room temp 10 to 15 minutes if you have time.
• In a small bowl mix 1 tbsp aluminum free baking powder, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp cayenne (optional) and 1 tsp dried thyme or Italian seasoning.
• Put the chicken in a large bowl or zip top bag and drizzle with 1 tbsp olive oil, toss so every piece gets a thin coat.
• Sprinkle the dry mix over the oiled drumsticks and rub/toss until each piece is evenly coated, try to press some of the mix onto the skin so it sticks.
• Arrange the drumsticks skin side up on the wire rack, spacing them at least an inch apart, don’t overcrowd the pan or they wont crisp.
• Bake for 35 to 45 minutes until the skin is deep golden and crispy and an instant read thermometer reads 165°F (74°C) at the thickest part. If you want extra crunch, broil 1 to 2 minutes at the end but watch it closely so it doesnt burn.
• Remove from oven and let the legs rest 5 minutes so the juices redistribute, then serve hot.
• Quick tips: bigger drumsticks may need a few more minutes, convection ovens usually do it faster so check earlier, and dont skip the baking powder or the skin wont get that crackly texture.

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: 142g
• Total number of serves: 8
• Calories: 320kcal
• Fat: 24.4g
• Saturated Fat: 6.6g
• Trans Fat: 0.03g
• Polyunsaturated: 2.5g
• Monounsaturated: 12g
• Cholesterol: 160mg
• Sodium: 520mg
• Potassium: 360mg
• Carbohydrates: 1.5g
• Fiber: 0.3g
• Sugar: 0.2g
• Protein: 26g
• Vitamin A: 250IU
• Vitamin C: 1mg
• Calcium: 40mg
• Iron: 1.4mg