These baked chicken drumsticks are tender on the inside with crispy skin on the outside, all thanks to simple pantry spices and high-heat oven baking. With minimal prep time and bold flavor, this easy dish is perfect for weeknight dinners or protein-packed meal prep.
Protein: 24 grams per drumstick
The protein in this recipe comes mainly from the chicken drumsticks, which are rich in high-quality, complete protein. I love using drumsticks because they’re more flavorful than chicken breasts and often more affordable. Every time I bake a batch, the whole kitchen smells incredible – and the crispy skin is always a win at my table!
Contents
hide
Why you will love this recipe
- Crispy skin: The oven brings out a golden, crispy finish without frying.
- Easy prep: Just minutes of prep with simple pantry ingredients.
- Big flavor: A bold blend of garlic powder, smoked paprika, and black pepper.
- Protein-rich: Bone-in chicken legs bring serious protein to your plate.
- Family-friendly: Loved by kids and adults alike – no leftovers guaranteed.
- Versatile dish: Great with potatoes, rice, or fresh side dishes.
Key ingredients and substitutions
- Chicken drumsticks: Juicy, bone-in, skin-on chicken legs are the star of the show. You can swap in chicken thighs or wings for variety.
- Ground black pepper: Adds subtle heat and savory depth. Freshly ground makes a difference.
- Smoked paprika: Gives a warm, smoky flavor that pairs perfectly with the crispy skin. Regular paprika works too.
- Garlic powder: Brings bold, savory flavor. Fresh garlic can be used, but go easy – it can burn in the oven.
- Salt: A must for boosting flavor. Adjust based on taste or dietary needs.
- Olive oil (optional): A light drizzle can help achieve even crispier skin.
How to make baked chicken drumsticks
- Preheat the oven: Set it to 200°C/400°F and line a baking sheet with parchment paper for easy cleanup.
- Dry the drumsticks: Strain and pat them dry with a paper towel – this helps the skin get nice and crispy.
- Mix the seasoning: Add the salt, garlic powder, black pepper, and smoked paprika to a small bowl and mix them together.
- Season generously: Place chicken in a large bowl, sprinkle with the seasoning mix. Toss until fully coated.
- Arrange on tray: Spread the drumsticks out on the baking sheet, making sure they’re not touching.
- First bake: Pop them in the oven for 15 minutes to start building that golden skin.
- Flip and roast: Turn them with tongs and return to the oven for another 10 minutes.
- Check doneness: Use a meat thermometer – internal temperature should hit 75°C/165°F.
- Rest before serving: Let the chicken rest for 5 minutes so the juices settle.
- Optional step: For extra crispy skin, broil the baked chicken drumsticks for the last 2-3 minutes – just keep a close eye!
Recipe notes and tips
- Pat it dry: Removing moisture from the skin is key to that crispy finish.
- Don’t overcrowd: Give the drumsticks space on the baking sheet so they roast, not steam.
- Use a thermometer: It’s the most reliable way to make sure your chicken is cooked safely and perfectly.
- Spice it up: Add cayenne pepper or your favorite spice blend if you want more heat.
- Line your tray: Parchment paper or aluminum foil = way easier cleanup.
- Make ahead: Season the drumsticks a few hours in advance and keep in the fridge for even better flavor.
Storage instructions
- Fridge storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- Freezer friendly: Freeze cooked drumsticks in a sealed container or freezer bag for up to 3 months.
- Reheating: Reheat in the oven or air fryer at 180°C/350°F until warmed through for the best texture.
- Thawing tip: If frozen, thaw overnight in the fridge before reheating.
Variations
- Spicy kick: Add a pinch of cayenne pepper or chili flakes for some heat.
- Lemon herb: Swap paprika for lemon zest and toss with dried oregano or thyme.
- BBQ-style: Brush with your favorite barbecue sauce during the last 5 minutes of baking.
- Honey garlic: Mix garlic powder with a drizzle of honey for a sweet-savory twist. Brush this on for the last 5 minutes of baking too!
- Low-sodium: Cut back on salt and boost flavor with extra herbs or no-salt seasoning blends.
- Boneless swap: Use skin-on chicken thighs or chicken breasts if you prefer, but reduce bake time slightly.
What to serve with baked chicken drumsticks
- Vegetables: Roasted brussels sprouts, green beans, or a crunchy broccoli salad.
- Carbs: Protein pasta salad, mashed potatoes, baked sweet potatoes, or fluffy rice.
- Bread: Garlic bread, dinner rolls, or flatbread for soaking up juices.
- Dips and sauces: Ranch, honey mustard, taco dip, or spicy mayo on the side.
- Light sides: Coleslaw, cucumber salad, or a pickled beet salad.
Frequently asked questions
Can I use frozen drumsticks?
Yes, just make sure they’re fully thawed before seasoning and baking for even cooking.
Can I make this with chicken breasts?
You can, but reduce the cooking time and keep an eye on doneness – breasts dry out quicker.
How do I get extra crispy skin?
Pat the chicken dry, don’t overcrowd the tray, and broil for the last couple of minutes.
More chicken recipes you will love
- Air Fryer Hot Honey Chicken Legs
- Cottage Cheese Chicken Taco Bowl
- Tuscan Chicken (Marry Me Chicken)
- Chicken Spinach Lasagna
- BBQ Chicken Cottage Cheese Bowl
Have you made this recipe? I’d love to know <3 Tag me on Facebook and Instagram, Pin it on Pinterest, and please give it 5 stars with a review below! Don’t forget to subscribe to the email list (top right of this page) for sparkly new recipes in your inbox.
Baked Chicken Drumsticks Recipe
These baked chicken drumsticks are tender on the inside with crispy skin on the outside, all thanks to simple pantry spices and high-heat oven baking. With minimal prep time and bold flavor, this easy dish is perfect for weeknight dinners or protein-packed meal prep.
Ingredients
- 1.1 kg chicken drumsticks - about 2.5 lbs
- 1 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2-1 teaspoon salt
Instructions
- Preheat the oven to 200°C/400°F, and line a baking sheet with parchment paper.
- Strain the drumsticks in a strainer and pat them dry with a paper towel.1.1 kg chicken drumsticks
- Place the drumsticks in a mixing bowl along with the spices and mix them well together.1 teaspoon ground black pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2-1 teaspoon salt
- Place the drumsticks on the baking tray and bake for 15 minutes.
- After 15 minutes, turn the drumsticks with tongs.
- Return to the oven and bake for another 10 minutes.
- Make sure the chicken is cooked through by checking it with a meat thermometer. It should read 75°C/165°F.
- Let it rest for 5 minutes, then serve and enjoy!
Notes
- Pat it dry: Removing moisture from the skin is key to that crispy finish.
- Don’t overcrowd: Give the drumsticks space on the baking sheet so they roast, not steam.
- Use a thermometer: It’s the most reliable way to make sure your chicken is cooked safely and perfectly.
- Spice it up: Add cayenne pepper or your favorite blend if you want more heat.
- Line your tray: Parchment paper or aluminum foil = way easier cleanup.
- Make ahead: Season the drumsticks a few hours in advance and keep in the fridge for even better flavor.
Storage instructions
- Fridge storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- Freezer friendly: Freeze cooked drumsticks in a sealed container or freezer bag for up to 3 months.
- Reheating: Reheat in the oven at 180°C/350°F until warmed through for the best texture.
- Thawing tip: If frozen, thaw overnight in the fridge before reheating.
Nutritional Information
Serving: 1drumstick | Calories: 149kcal | Carbohydrates: 0.4g | Protein: 24g | Fat: 5.23g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.24g | Monounsaturated Fat: 2.35g | Trans Fat: 0.03g | Cholesterol: 127mg | Sodium: 215mg | Potassium: 239mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 94IU | Vitamin C: 0.003mg | Calcium: 12mg | Iron: 1mg
