Baked Chicken Drumsticks
So, Here’s Why Baked Chicken Drumsticks Are My Comfort Food
Let me tell you, baked chicken drumsticks have bailed me out of more “what’s for dinner?” panics than I care to admit. There was this one time—kids coming over after soccer, I’d totally forgotten to defrost my usual ground beef, and so, drumsticks to the rescue! Plus, there’s something just sort of fun about picking up your dinner with your hands (don’t tell my mother-in-law I said that). If you’ve ever found yourself staring at a pack of drumsticks and thinking, “Now what?”—you’re in the right place.
Why You’ll Love This (Or At Least Find It Useful)
I make this when I’m short on time but still want something that tastes like I tried. My family goes wild for these—especially if there’s extra crispy skin. (Honestly, I have to hide a couple for myself or I get left with the sad, dry ones.) And hey, if you dread cleaning up greasy pans, this one’s a lifesaver. I used to fuss with frying but, frankly, the oven does the heavy lifting here.
I once tried grilling them in January—let’s just say, snow and charcoal don’t mix. Since then, I stick to the oven unless the weather’s right.
What You’ll Need (And a Few Swaps I’ve Tried)
- 8 chicken drumsticks (bone-in, skin-on is my preference, but I’ve used boneless thighs in a pinch—tastes different, but still good!)
- 2 tbsp olive oil (sometimes I use melted butter for extra flavor, but only if I remember to soften it first… which is about half the time)
- 1 tsp salt (I’m not picky about the type—table salt, kosher salt, whatever’s handy)
- 1/2 tsp black pepper
- 1 tsp paprika (smoked or sweet—whatever your tastebuds want, or just add a bit of both like I do when I can’t decide)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Optional: Pinch of cayenne, Italian seasoning, lemon zest (my gran swore by it, but honestly I forget half the time)
How I Actually Make These (No Judgement Zone)
- Preheat your oven to 425°F (220°C). I like it hot and fast for crispy skin, but if you’re using a fancy convection oven, you could knock it down 10 degrees. Or just keep it at 425, I do most times.
- Pat the drumsticks dry with paper towels—this is supposed to help with crispiness, but sometimes I skip it if I’m in a rush. They’re still good, but maybe not as crispy. Up to you.
- Mix your seasonings and oil in a big-ish bowl. Toss the drumsticks around until they’re all coated. This is where I usually sneak a taste of the seasoning mix (just to check, you know?), but don’t eat raw chicken. Obvious, but worth saying.
- Arrange them on a baking sheet lined with foil or parchment. Or not. I’ve done it straight on the pan and paid the price with the clean-up. Up to you how much you like scrubbing.
- Bake for 35-40 minutes until the outside is golden and the juices run clear when you poke the thickest part. If you have a thermometer, you’re aiming for 165°F (74°C). But honestly, I just cut into one to check. Don’t worry if they look a bit weird halfway through—they always do.
- If you want extra crispy skin, switch on the broiler for the last 2-3 minutes. But don’t walk away! I once got distracted by a phone call and wound up with chicken charcoal.
Things I’ve Learned the Hard Way (A.K.A. Notes)
- Leaving the skin on is worth it—even if you’re “cutting back.”
- If you crowd the pan, the drumsticks steam instead of crisp. Give them a little space. (I’m still guilty of piling them up when I’m in a hurry, but it’s not the same.)
- Actually, I find it works better if you flip them halfway through, but sometimes I forget and they still turn out fine enough.
Variations I’ve Tried (Some Winners, Some…Not)
- Marinating them in yogurt and curry powder overnight—delicious, but a bit messy. Worth it, though.
- Honey and soy sauce—super sticky, but the kids love it. (Just watch out, it burns fast.)
- Tried using Italian dressing once. Tasted weirdly sweet? Wouldn’t do that again.
Equipment I Use (Or Sometimes Don’t)
- Baking sheet, preferably with a rack. But if you don’t have a rack, don’t stress—straight on the foil or parchment works. Or even just a glass roasting dish, but expect a bit less crispiness.
- Tongs (though I’ve just used my hands with a paper towel, not gonna lie)
How to Store Leftovers (If You Have Any!)
Just pop them in an airtight container in the fridge. They’ll keep for 2-3 days, but honestly, in my house it never lasts more than a day! I think they taste better cold, straight form the fridge, but my partner disagrees.
Reheat in the oven at 350°F (180°C) for about 10 minutes if you want them crisp again.
How I Like to Serve These (And The Family’s Odd Requests)
I usually serve these with mashed potatoes (see my favorite recipe here) and some green beans. My brother dunks them in barbecue sauce, which I used to think was weird, but now I get it. If I’m feeling fancy, I’ll do them with homemade coleslaw (try this version), but most times, it’s just drumsticks and whatever vegetable I haven’t forgotten in the crisper drawer.
Things I Wish I’d Known (Pro Tips!)
- Don’t skip drying the chicken. I once tried rushing this step and regretted it because the skin just steamed.
- Avoid sweet marinades unless you line your pan with foil. Trust me—scraping off burnt honey is no fun.
- If you accidentally overcook them (it happens!), let them rest a bit—sometimes the juices settle back in and save the day.
FAQ (Real Questions, Real Answers)
- Do I have to use drumsticks?
Nope! Thighs or wings work too, just watch the cook time. I once made it with breasts and they turned out dry, so—maybe not worth it. - My skin isn’t crispy enough—why?
Probably the drumsticks were wet or the oven wasn’t hot enough. Or maybe you crowded the pan (I do this more than I should!). - Can I make these ahead?
Sure, but honestly, they’re best fresh. If you need to, bake them, chill, then reheat in a hot oven for about 10 mins. (The microwave works, but they get a bit sad.) - Is it okay to use frozen drumsticks?
Actually, yeah, but make sure they’re fully thawed first or you’ll get weird, rubbery bits. Ask me how I know.
If you want to geek out even more about oven temps or food safety, Serious Eats has a great deep dive I use whenever I want to double-check things. Or just text me—I’m probably making these anyway.
Ingredients
- 8 chicken drumsticks
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
Instructions
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1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
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2Pat the chicken drumsticks dry with paper towels and place them in a large bowl.
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3Drizzle the olive oil over the drumsticks. Add salt, black pepper, garlic powder, paprika, dried thyme, and onion powder. Toss until the chicken is evenly coated.
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4Arrange the drumsticks on the prepared baking sheet in a single layer, leaving space between each piece.
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5Bake for 35-40 minutes, turning once halfway through, until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
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6Remove from the oven and let rest for a few minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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