Easy Baked Chicken Drumsticks
This everyday recipe for baked chicken drumsticks is truly effortless. Just coat the drumsticks with olive oil and spices, then bake until juicy and delicious.
Servings 4 servings
Calories 288kcal
Ingredients
- 8 chicken drumsticks skin-on, 4 ounces each, about 2 pounds total weight
- 2 tablespoons olive oil extra-virgin
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper. Pat the drumsticks dry, then arrange them in a single layer on the pan.8 chicken drumsticks
- Make the seasoning paste: In a medium bowl, use a fork or spatula to combine the olive oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.2 tablespoons olive oil, 1 teaspoon Diamond Crystal kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ¼ teaspoon cayenne pepper
- Using a pastry brush or your hands, coat the chicken pieces with the seasoning paste.
- Bake the drumsticks uncovered, without flipping, for about 40 minutes, until they are cooked through and their internal temperature, measured with an instant-read thermometer not touching a bone, reaches a minimum of 165°F (see notes below).
- Baste the drumsticks with the pan juices using a clean pastry brush. Serve immediately.
Video
Notes
- Seasonings, especially salt, are just guidelines. Adjust to taste.
- Check the drumsticks after the first 30 minutes. If they seem to be browning too much on top, loosely cover them with foil and keep baking until they are cooked through.
- Dark chicken meat tastes best when cooked slightly higher than 165°F because it has connective tissue and fat that need extra time to break down. When drumsticks reach 175-180°F, the meat becomes more tender and juicy.
- If your packages each have five drumsticks, you can cook ten drumsticks using the same recipe, increasing the olive oil by half a tablespoon.
- Air fryer instructions: Reduce the oil to 1 tablespoon. Skip the parchment unless your basket is prone to sticking. Place the seasoned drumsticks in the air fryer basket in a single layer. Leave a little space between them so the air can circulate. If you have a smaller air fryer, you may need to cook them in two separate batches. Air fry at 400°F for 20 to 25 minutes. Use tongs to flip the drumsticks halfway through. They are done when the skin is crispy and the internal temperature reaches 175°F.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them uncovered in a 350°F oven to crisp the skin, or enjoy them cold, picnic-style. You can also freeze the cooled leftovers for up to three months. Thaw them overnight in the fridge before reheating.
Nutrition
Serving: 2drumsticks | Calories: 288kcal | Carbohydrates: 1g | Protein: 28g | Fat: 18g | Saturated Fat: 4g | Sodium: 709mg
