I’m sharing How To Make Drumsticks In The Oven with a simple timing trick I’ve refined through hundreds of batches so you’ll get consistent, dinner ready drumsticks fast.

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I’m not joking, if you want a delicious quick dinner these Easy Baked Chicken Drumsticks deliver every time. I’ve been making these Chicken Drumsticks for hundreds of times and they never disappoint.

Crispy skin, a kiss of paprika and a little olive oil make them sing, but I’ve got one tiny habit that turns good into slightly dangerous good, neighbors wanna know. We love this recipe and I’m sure you will love it, too.

It feels simple but every bake changes just enough to keep me hooked. Curious about How To Bake Drumsticks In Oven?

Try this one tonight.

Ingredients

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Chicken drumsticks: Rich in protein, some fat under the skin, great for satisfying meals.
Olive oil: Adds healthy fats and moisture, helps skin crisp and carries flavors.
Paprika: Gives color and smoky or sweet warmth, very low calories though.
Garlic powder: Instant garlic punch, low calorie, adds savory depth without fresh garlic prep.
Brown sugar: Optional sweet note, helps caramelize skin, adds a touch of sweetness.
Baking powder: Optional for extra crisp, little alkaline lift that browns skin faster.
Kosher salt: Brings out flavors, helps season and crisp skin, don’t overdo it.
Thyme or oregano: Dry herb notes, adds earthy flavor, small antioxidant benefits, subtle herbal lift.

Ingredient Quantities

2 to 2 1/2 pounds chicken drumsticks, about 8-10 pieces, skin on, thawed

2 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 1/2 teaspoons paprika (smoked or sweet)

1/2 teaspoon baking powder (optional)

1 teaspoon dried thyme or oregano

1 tablespoon brown sugar (optional)

How to Make this

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1. Preheat your oven to 425°F (220°C) and put a rack in the middle position; line a baking sheet with foil or parchment and set a wire rack on top or lightly oil the sheet if you dont have a rack.

2. Pat 2 to 2 1/2 pounds of thawed, skin-on drumsticks dry with paper towels — dry skin = crisp skin.

3. In a large bowl mix 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons paprika, 1 teaspoon dried thyme or oregano, 1/2 teaspoon baking powder (optional for extra crisp) and 1 tablespoon brown sugar (optional for caramelization).

4. Add the drumsticks to the bowl and toss well so each piece is evenly coated; if you can slip some seasoning under the skin do it, it makes them tastier.

5. Arrange the drumsticks on the rack or sheet skin-side up with space between each piece so air can circulate, dont crowd them.

6. Bake for about 35 to 45 minutes depending on size; flip once after about 20 to 25 minutes so they brown evenly.

7. Use an instant-read thermometer to check doneness — the thickest part should read 165°F (74°C); if you want extra-crisp skin, broil for 1 to 3 minutes at the end but watch closely so they dont burn.

8. Remove from oven and let the drumsticks rest 5 minutes so the juices settle, this keeps them moist.

9. Serve hot, garnish if you like, and enjoy — these reheat well and are great the next day too.

Equipment Needed

1. Rimmed baking sheet lined with foil or parchment and a wire rack if you have one
2. Large mixing bowl
3. Measuring spoons and a measuring cup
4. Whisk or fork for mixing the rub
5. Tongs for tossing and flipping the drumsticks
6. Instant read thermometer to check for 165°F doneness
7. Paper towels to pat the skin dry
8. Oven mitts and a timer for safe handling and timing

FAQ

Q: How long and what temperature do I bake these drumsticks? A: Bake at 425°F (220°C) for about 35 to 45 minutes, flipping once halfway. Cook until the thickest part reaches 165°F (74°C) on a meat thermometer, then let rest 5 minutes.

Q: How do I get really crispy skin? A: Pat the skin very dry, use the optional 1/2 teaspoon baking powder (not baking soda), space the pieces on a wire rack so air can circulate, and bake at the high temp. For extra crisp, broil 1 to 3 minutes at the end but watch close so it doesn't burn.

Q: Can I make them ahead or freeze them? A: Yes. Cooked drumsticks keep in the fridge 3 to 4 days, or freeze up to 3 to 4 months. Reheat in a 350°F oven until 165°F. Microwaving works but will make the skin soggy.

Q: What does the baking powder and brown sugar do, are they necessary? A: Baking powder helps dry and crisp the skin, brown sugar adds a touch of caramelized sweetness. Both are optional, the chicken is still great without them.

Q: Can I use skinless drumsticks or other cuts? A: Yes. Skinless drumsticks will be less crispy and may need slightly less time. Thighs cook similarly, adjust time for size. If skinless, consider a quick marinade or lower temp to keep them juicy.

Q: Any quick hacks for juicier chicken? A: Try a short brine: dissolve 1/4 cup salt in 4 cups water and soak the drumsticks 30 minutes to 2 hours, then pat dry before seasoning. Also dont overcrowd the pan so heat circulates evenly.

Easy Baked Chicken Drumsticks Recipe Substitutions and Variations

Olive oil: swap with avocado oil (similar smoke point), canola or vegetable oil (neutral and cheap), or melted butter/ghee for a richer taste though it browns faster
Kosher salt: use sea salt (same coarse grain), table salt (use about half the amount since it’s finer), or flaky finishing salt like Maldon to sprinkle at the end
Paprika: smoked paprika if you want smokiness, chili powder for more spice and depth, cayenne for heat (tiny amount), or sweet paprika for milder color without smoke
Baking powder (optional): replace with baking soda + cream of tartar using 1 tsp baking powder = 1/4 tsp baking soda + 1/2 tsp cream of tartar (so for 1/2 tsp baking powder use 1/8 tsp baking soda + 1/4 tsp cream of tartar), or dust the drumsticks with a little cornstarch to crisp, or just skip it and make sure the skin is very dry before roasting

Pro Tips

1) Dry-brine in advance. Sprinkle salt on the skin and stick the drumsticks uncovered in the fridge for a few hours or overnight, it really pulls moisture out and makes the skin crispier. Pat them again right before cooking so the seasoning still sticks.

2) Use aluminum free baking powder, not baking soda, and dont overdo it. A little helps the skin bubble and get crunchy, too much gives a bitter off taste. Mix it evenly with the spices so you dont get salty or metallic spots.

3) Heat things up first. If you can, put the sheet or rack in the oven while it preheats and set the chicken onto a hot surface so the fat starts rendering right away. No rack Try crumpling a bit of foil into little feet under the drumsticks to lift them so air can move under.

4) Timing tricks for max texture. Pull them as soon as the thickest part reads 165F and let them rest 5 to 10 minutes so juices settle, but if you want extra crunch blast them under the broiler for 30 to 90 seconds at the end while watching like a hawk. If you like sticky glaze, brush it on in the last 3 to 5 minutes so it caramelizes without burning.