These spicy drumsticks are just the thing when you're faced with making chicken drumsticks AGAIN and want to spice things up. Made with just five ingredients and no added sugar, it's a wonderful choice for a simple weeknight dinner the entire family will enjoy.
I make chicken drumsticks often, so I always look for ways to make them more interesting, especially for the grownups. These spicy drumsticks fit the bill! The rub is delicious, and the chicken emerges from the oven juicy and flavorful. The kids used to prefer honey garlic chicken. I guess they're growing up because now they prefer this recipe!
Ingredients
Here's an overview of the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.
- Chicken drumsticks: I prefer to leave the skin on - it's so flavorful.
- Olive oil: I love cooking with this delicious oil. If you prefer an oil with a higher smoke point, you can use avocado oil instead.
- To season: Kosher salt, black pepper, chili powder, and cayenne pepper.
- Optional garnish: Sometimes, I chop fresh parsley and sprinkle it on top of the chicken pieces after baking. I also like to lightly sprinkle them with red pepper flakes.
Variations
- You can use melted butter or ghee instead of olive oil. I especially like ghee - I love its rich, nutty flavor.
- You can add more spices. Spices that I tried and liked include smoked paprika and ground cumin. I reduce the chili powder to 1 teaspoon and add ½ teaspoon of smoked paprika and ½ teaspoon of cumin.
- You can top the finished dish with chopped cilantro.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Make a quick rub with extra-virgin olive oil and yummy spices (and no sugar!)
Rub it all over the drumsticks. I use a pastry brush.
Bake the chicken for about 40 minutes. That's it! Dinner is ready.
Expert Tip
The chicken pieces will need about 40 minutes in the oven to be fully cooked, but they might get too dark on the top before they are ready. So check on them after 30 minutes, and if they seem to be getting too dark, loosely cover them with foil and keep baking.
Recipe FAQs
There actually IS a valid reason to add a small amount of sugar, although I think it's still used in excess nowadays.
Sugar enhances the flavor of foods and promotes browning by enhancing the Maillard reaction that naturally occurs when we roast or sear meats. It's very noticeable in this honey garlic chicken recipe, for example.
So, adding a teaspoon of brown sugar to a rub such as the one used in this recipe is not such a bad idea, especially since very little remains after cooking in each serving.
Having said that, my personal choice is to avoid sugar as much as possible, so my recipe contains no added sugar.
No. I used to remove it since one of my kids had an issue with the texture. But she's grown up since and now loves crispy chicken skin, and so do I, so I leave it on.
Start uncovered. Bake the chicken until it's cooked through and the juices run clear, for about 40 minutes. The internal temperature, as measured by a food thermometer not touching the bone, should be 165°F. Check on the chicken after the first 30 minutes and loosely cover it with foil if it seems to be darkening too fast on top.
Reader Review
Guy Rouillier, who kindly gave me permission to publish his email and use his full name here, writes:
"Thank you very much for this recipe! I made it for the first time today for a group picnic, and it was widely praised. Just the right amount of vivid spices to please adventurous tastebuds.
I especially liked that no sugar was used; It was disappointing to see that a commercial chicken rub I had sitting on the shelf contained sugar as a primary ingredient.
I made one small modification to your recipe since my local store did not have kosher salt. I used regular table salt but cut the quantity in half.
The result was just right from a salt perspective; the cooked chicken had just a hint of salt, not overpowering by any means."
Serving Suggestions
I like to serve this dish with sautéed spinach and roasted butternut squash. The chicken and butternut squash can be roasted together in the same oven, which I find convenient.
It also pairs well with salads, especially homemade coleslaw and cucumber vinegar salad.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them covered in the microwave or uncovered in a 350°F oven.
Or simply eat them cold! Cold spicy drumsticks are delicious. It's no wonder cold chicken is such a classic picnic food.
More Drumstick Recipes
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Recipe Card
Spicy Drumsticks (5 Ingredients)
Video
Ingredients
- 8 chicken drumsticks - medium, 4 ounces each
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- 2 teaspoons chili powder
- ½ teaspoon cayenne pepper
Optional garnishes:
- 2 tablespoons parsley - chopped
- Pinch red pepper flakes
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
- Wipe the chicken drumsticks dry with paper towels. Arrange them in a single layer on the baking sheet.
- Prepare the rub: In a small bowl, combine the olive oil, kosher salt, chili powder, and cayenne pepper to create a paste. Pour the paste over the chicken pieces and, using your hands or a pastry brush, coat the chicken on all sides.
- Bake the drumsticks until cooked through and the juices run clear (their internal temperature as measured by a food thermometer not touching the bone should reach 165ºF), for about 40 minutes. Check them after the first 30 minutes and loosely cover them with foil if they seem to be darkening too much on top.
- If you wish, garnish the chicken with chopped parsley and red pepper flakes, then serve.
Notes
No Added Sugar
There IS a valid reason to add a small amount of sugar, although I think it's still used in excess nowadays. Sugar enhances the flavor of foods and promotes browning by enhancing the Maillard reaction that naturally occurs when we roast or sear meats. It's very noticeable in this honey garlic chicken recipe, for example. So, adding a teaspoon of brown sugar to a rub such as the one used in this recipe is not such a bad idea, especially since very little remains after cooking in each serving. Having said that, my personal choice is to avoid sugar as much as possible, so my recipe contains no added sugar.Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them covered in the microwave or uncovered in a 350°F oven. Or simply eat them cold! Cold spicy drumsticks are delicious. It's no wonder cold chicken is such a classic picnic food.Nutrition per Serving
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Stuart says
Spicey chicken drum sticks, great recipe the wife loved them especially as she can be a bit funny with meat on the bone.. Highley recommend also with a drizzle of honey added near to the end of cooking... Game changer thank you....
Vered DeLeeuw says
The honey sounds amazing, Stuart! Sweet and spicy - what a great idea.
John Viescas says
Very tasty, simple to make, and very enjoyable to cook. One of the best recipes I have used, over and over!
Vered DeLeeuw says
Wonderful, John! Thank you so much for this comment.
June R says
So good! I used melted butter instead of olive oil. Even my picky husband liked it. Thank you!
Vered DeLeeuw says
You're very welcome, June! Thank you for leaving a comment.