I finally cracked the code for How To Make Drumsticks In The Oven in just 10 minutes of prep, and in this guide I share the simple trick that makes them turn out perfectly every time.
I get obsessed with texture, and this recipe nails it. After trying dozens of Best Baked Chicken Drumstick Recipes I finally have a go to that makes the skin pop and the meat stay juicy.
I use chicken drumsticks with skin on and a sprinkle of baking powder to push the crispiness, it sounds simple but it changed everything. If you ever searched How To Make Drumsticks In The Oven and felt frustrated, try this version, I say that because it works every time and yeah I still cant believe how easy it is.
Ingredients
- Chicken drumsticks: Rich in protein, keeps you full, got iron, tastes meaty and juicy.
- Baking powder: Adds crunch to skin, helps browning, no flavor, just a texture boost.
- Olive oil: Adds healthy fats, helps crisping, mild fruity flavor, it’ll brown nicely.
- Garlic powder: Gives a savory punch, low calories, makes chicken smell irresistible.
- Paprika: Adds color and mild sweetness, smoked kind gives deeper, richer flavor.
- Cayenne pepper: Optional heat, low calories, wakes up the dish with a spicy kick.
- Salt and black pepper: Essential seasonings, bring out flavors, simple and classic combo.
- Parsley or lemon: Bright finish, parsley adds freshness, lemon gives a sharp tang.
Ingredient Quantities
- 2 to 2.5 pounds chicken drumsticks, skin on, about 8 pieces
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon baking powder, aluminum free, for extra crisp
- 1 teaspoon kosher salt, or 3 4 teaspoon fine table salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika or smoked paprika
- 1 2 teaspoon freshly ground black pepper
- 1 4 to 1 2 teaspoon cayenne pepper or chili powder optional for heat
- Nonstick cooking spray or extra oil for the pan optional
- Fresh parsley chopped or lemon wedges for serving optional
How to Make this
1. Preheat oven to 425 F and place a rack in the middle. Line a rimmed baking sheet with foil or parchment and set a wire rack on top, spray the rack lightly with nonstick spray if you want, it helps prevent sticking.
2. Pat 2 to
2.5 pounds chicken drumsticks dry very well with paper towels. Dry skin = crisp skin, trust me.
3. In a bowl combine 1 tablespoon aluminum free baking powder, 1 teaspoon kosher salt (or 3/4 teaspoon table salt), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika (or smoked paprika), 1/2 teaspoon freshly ground black pepper, and 1/4 to 1/2 teaspoon cayenne or chili powder if you want heat.
4. Drizzle the drumsticks with 2 tablespoons olive oil or avocado oil and rub to coat. Then toss the drumsticks with the baking powder spice mix until every piece is evenly coated. If a little of the mix slips under the skin, even better.
5. Arrange the drumsticks on the wire rack so they are not touching and have space for air to circulate. This is key for even browning and extra crispness.
6. Bake for 35 to 45 minutes, flipping once halfway through at about 20 to 25 minutes. Start checking for doneness around 35 minutes. They should be golden brown and an instant read thermometer inserted into the thickest part should read 165 F.
7. If the skin still isnt as crisp as you want, broil for 1 to 3 minutes watching like a hawk so they dont burn. Every oven is different so dont walk away.
8. Remove from oven and let rest 5 minutes so juices redistribute and the skin firms up.
9. Serve with chopped fresh parsley and lemon wedges if you like. Leftovers store in the fridge 3 to 4 days and to re-crisp heat on a rack in a 375 F oven for about 10 minutes.
Equipment Needed
1. Rimmed baking sheet (line with foil or parchment)
2. Wire rack that fits the sheet, spray it lightly so pieces dont stick
3. Medium mixing bowl for tossing the drumsticks with the spice mix
4. Measuring spoons and a tablespoon, plus a kitchen scale if you want to be exact
5. Tongs for flipping the drumsticks halfway through
6. Instant read thermometer to check the thickest part reads 165 F
7. Paper towels to pat the chicken very dry
8. Oven mitts or potholders and a timer
FAQ
Crispy Baked Chicken Legs Drumsticks Recipe Substitutions and Variations
- Oil swap: use melted butter or ghee instead of olive or avocado oil, same amount 2 tablespoons. Gives richer flavor but they may brown faster so keep an eye on the oven.
- Baking powder swap: no baking powder? Mix baking soda and cream of tartar. For each 1 teaspoon baking powder use 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar. Or, if you just want extra crisp, lightly dust the skin with 1 tablespoon cornstarch or rice flour instead (won’t give the same chemical reaction but helps dry the skin).
- Paprika swap: if you dont have smoked paprika use regular paprika plus a pinch of ground cumin or a little chipotle powder for smokiness. Sweet paprika works too for milder flavor.
- Cayenne swap: for heat use crushed red pepper flakes, a dash of hot sauce like sriracha, or a bit more black pepper. About 1/4 to 1/2 teaspoon crushed red pepper is a good stand in for 1/4 to 1/2 teaspoon cayenne.
Pro Tips
1) Let the drumsticks sit uncovered in the fridge for an hour or overnight to dry the skin. Dryer skin = way better crisp, and you wont need extra oil.
2) Get some of the baking powder and seasonings slightly under the skin where you can. That little trick gives more lift and crunch. And use aluminum free baking powder — not baking soda.
3) Use an instant read probe in the thickest part but dont let it touch bone. Pull them at 165 F and let them rest 5 minutes so the juices redistribute and the skin firms up.
4) For leftovers, reheat on a wire rack in a 375 F oven for about 10 minutes to re-crisp. If you broil for extra color, watch them like a hawk they can go from perfect to burnt fast.
Crispy Baked Chicken Legs Drumsticks Recipe
I finally cracked the code for How To Make Drumsticks In The Oven in just 10 minutes of prep, and in this guide I share the simple trick that makes them turn out perfectly every time.
4
servings
560
kcal
Equipment: 1. Rimmed baking sheet (line with foil or parchment)
2. Wire rack that fits the sheet, spray it lightly so pieces dont stick
3. Medium mixing bowl for tossing the drumsticks with the spice mix
4. Measuring spoons and a tablespoon, plus a kitchen scale if you want to be exact
5. Tongs for flipping the drumsticks halfway through
6. Instant read thermometer to check the thickest part reads 165 F
7. Paper towels to pat the chicken very dry
8. Oven mitts or potholders and a timer
Ingredients
-
2 to 2.5 pounds chicken drumsticks, skin on, about 8 pieces
-
2 tablespoons olive oil or avocado oil
-
1 tablespoon baking powder, aluminum free, for extra crisp
-
1 teaspoon kosher salt, or 3 4 teaspoon fine table salt
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon paprika or smoked paprika
-
1 2 teaspoon freshly ground black pepper
-
1 4 to 1 2 teaspoon cayenne pepper or chili powder optional for heat
-
Nonstick cooking spray or extra oil for the pan optional
-
Fresh parsley chopped or lemon wedges for serving optional
Directions
- Preheat oven to 425 F and place a rack in the middle. Line a rimmed baking sheet with foil or parchment and set a wire rack on top, spray the rack lightly with nonstick spray if you want, it helps prevent sticking.
- Pat 2 to
- 5 pounds chicken drumsticks dry very well with paper towels. Dry skin = crisp skin, trust me.
- In a bowl combine 1 tablespoon aluminum free baking powder, 1 teaspoon kosher salt (or 3/4 teaspoon table salt), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika (or smoked paprika), 1/2 teaspoon freshly ground black pepper, and 1/4 to 1/2 teaspoon cayenne or chili powder if you want heat.
- Drizzle the drumsticks with 2 tablespoons olive oil or avocado oil and rub to coat. Then toss the drumsticks with the baking powder spice mix until every piece is evenly coated. If a little of the mix slips under the skin, even better.
- Arrange the drumsticks on the wire rack so they are not touching and have space for air to circulate. This is key for even browning and extra crispness.
- Bake for 35 to 45 minutes, flipping once halfway through at about 20 to 25 minutes. Start checking for doneness around 35 minutes. They should be golden brown and an instant read thermometer inserted into the thickest part should read 165 F.
- If the skin still isnt as crisp as you want, broil for 1 to 3 minutes watching like a hawk so they dont burn. Every oven is different so dont walk away.
- Remove from oven and let rest 5 minutes so juices redistribute and the skin firms up.
- Serve with chopped fresh parsley and lemon wedges if you like. Leftovers store in the fridge 3 to 4 days and to re-crisp heat on a rack in a 375 F oven for about 10 minutes.
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: 262g
- Total number of serves: 4
- Calories: 560kcal
- Fat: 46g
- Saturated Fat: 11.2g
- Trans Fat: 0.1g
- Polyunsaturated: 6g
- Monounsaturated: 25g
- Cholesterol: 260mg
- Sodium: 1700mg
- Potassium: 580mg
- Carbohydrates: 1.5g
- Fiber: 0.1g
- Sugar: 0.1g
- Protein: 47g
- Vitamin A: 250IU
- Vitamin C: 0.5mg
- Calcium: 20mg
- Iron: 2.6mg