Made with five ingredients and no added sugar, these spicy drumsticks are the perfect choice for a simple weeknight dinner your entire family will love.
I make chicken drumsticks often, so I always look for ways to make them more interesting, especially for the grown-ups. These spicy drumsticks fit the bill (and so do these teriyaki chicken drumsticks). 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 and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Chicken drumsticks: I prefer to leave the skin on - it's so flavorful.
- Olive oil: You can use melted butter or ghee instead of olive oil.
- To season: Kosher salt, black pepper, chili powder, and cayenne pepper.
- Optional garnish: Sometimes, I chop fresh parsley or cilantro and sprinkle it on top of the chicken pieces after baking. I also like to lightly sprinkle them with red pepper flakes.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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.
Very tasty, simple to make, and very enjoyable to cook. One of the best recipes I have used, over and over!
John Viescas
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Very tasty, simple to make, and very enjoyable to cook. One of the best recipes I have used, over and over!Recipe Tip
The drumsticks will need about 40 minutes in the oven to be fully cooked, but they might get too dark on 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.
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 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 much on top.
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.
Serving Suggestions
Since I bake the chicken in a 400°F oven, I like to serve it with a side dish I can cook in the same oven, such as:
- Baked shiitake mushrooms
- Roasted frozen cauliflower
- Roasted mini peppers
- Broccoli tots
- Cauliflower bites
- Roasted carrots
- Roasted asparagus
It also pairs well with salads, especially homemade coleslaw, cherry tomato salad, and cucumber vinegar salad.
Recipe Card
Easy Spicy Drumsticks Recipe
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
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Djb1981 says
Followed the recipe.
Fantastic.
Ate the leftovers cold
Fantastic!
Try her baked chicken thighs recipe
Vered DeLeeuw says
Thank you so much!
Peggy says
Have you or anyone tried making them in an Air Fryer?
Vered DeLeeuw says
Hi Peggy,
I don't own an an fryer. The general rule of thumb for converting oven baking to air fryer baking is to reduce the temperature by about 25°F and the cooking time by 20%. But I haven't tested it.
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.