The chicken drumsticks, baked in the oven and crispy, are juicy and have a golden, crackly skin on the outside. They are seasoned with smoked paprika, garlic, onion powder and black pepper; a little baking powder is included in the seasoning to dry out the skin and promote browning in the oven. Deep frying is not necessary.
It’s ideal to serve this recipe as a meal on a weeknight, for a game day gathering or as a simple informal dinner party. You can serve the drumsticks alongside corn on the cob, coleslaw, mashed potatoes or a green salad; they are also delicious when eaten cold and so make a good choice for picnics and packed lunches.
Ingredients You Will Need
8 chicken drumsticks, skin on, 3 pounds
1 tablespoon aluminum free baking powder
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 tablespoon olive oil or avocado oil
Notes on the ingredients
Baking powder should be used in the recipe not baking soda because baking soda has a metallic soapy aftertaste and aluminium-free baking powder avoids the metallic aftertaste.
If you don’t have smoked paprika then use regular paprika instead; the drumsticks will have the same colour though the flavour will not be as strong. Omit the cayenne if you’re preparing these for children or for people who don’t like spicy food.
Step by Step Method for Crispy Oven Baked Chicken Drumsticks
Put an oven rack in the middle and preheat the oven to 425 F. Line the rimmed baking sheet with foil so that cleaning will be easy. Place a wire rack on the baking sheet and lightly spray it with cooking spray.
Make sure that the drumsticks are very dry by using paper towels. Having dry skin is the most important thing if you want crispy results since skin that is wet will steam instead of becoming crisp.
Take the baking powder, salt, smoked paprika, garlic powder, onion powder, black pepper and cayenne (if you are using it) and put them all into a small bowl.
Put the drumsticks into a big bowl and then pour the oil over them. Mix them so that they are covered.
Spread the spice mix over the chicken and mix it well, then use your hands to rub the spice mix into the skin so that it is evenly covered. The coating must appear light and dry, not pasty.
Put the drumsticks on the wire rack with a small amount of space between them, since if they are crowded the chicken will steam and remain soft.
Bake them for 20 to 25 minutes, then flip the drumsticks using tongs and take care not to tear the skin.
Bake for an additional 20 to 25 minutes until the skin is deep golden brown and crisp. The total baking time will be around 40 to 50 minutes, depending on the size of your drumsticks.
To check the temperature, insert a meat thermometer into the thickest part of the drumstick, making sure to avoid the bone. The chicken can be eaten when it has reached 165 F. If you like, you can keep the drumsticks in the oven for a few extra minutes since they taste more tender when their temperature reaches 175 F to 185 F.
Leave the drumsticks on the rack for five minutes before serving so that the juices can settle and the skin remains crisp.
Why This Recipe Is Special
The skin remains crisp; baking powder increases the pH of the skin and causes it to brown and blister. It’s a simple method, but it makes the oven-baked version much more similar to fried chicken.
The right kind of texture is achieved; the meat remains juicy because drumsticks have more fat and more connective tissue than chicken breast, and they are difficult to overcook.
It’s simple to prepare. You don’t need a marinade, breading or frying and most of the time you don’t have to do anything with your hands.
It provides a good amount of protein; chicken drumsticks are high in protein and contain very little carbohydrate. This recipe can be included in a number of low carb meal plans.
Extra Tips for Better Taste
To get crispy skin, place the chicken in the refrigerator to dry for 1 to 8 hours. Once the drumsticks have been seasoned, put them on the rack and leave them out in the fridge for 1 to 8 hours.
Use the wire rack since the air can flow around the entire drumstick and this prevents the bottom from becoming soggy in its own juices.
You should not omit the thermometer since colour can deceive you, particularly when it comes to the bone.
If you have a hot oven, reduce the amount of baking powder; if the skin browns too quickly then move the rack down by one level or reduce the heat to 400 F and add a few minutes.
You should add the sauce to the drumsticks only at the end, since buffalo sauce, barbecue sauce or honey garlic sauce will cause the skin to soften if you do so earlier.
You can use various spice blends, such as lemon pepper, Cajun seasoning or Italian seasoning as a substitute for the paprika mix.
Storage and Reheating
Do not leave the chicken out at room temperature for more than 2 hours. Place the drumsticks in a sealed container and refrigerate them at 40 F or below; they will stay good for 3 to 4 days.
Wrap them well if you want to freeze them or use a freezer bag and press out the air. They will last for up to three months and should be thawed in the refrigerator over night.
If you want to reheat them, use an oven or an air fryer, not a microwave. Put the drumsticks onto a wire rack and heat them at 375 F for 15 to 20 minutes until they are hot all the way through and the skin has crisped again. Leftovers must reach 165 F.
Final Thoughts
Crispy chicken needn’t be difficult according to this recipe; it only takes a few spices from your pantry and one clever trick to achieve a result that looks and tastes as if it has required a great deal of effort. If you’re serving a large number of people, prepare twice the amount since they go very quickly. Serve them with your preferred dipping sauce and a simple side dish.
Nutrition Details
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
Servings 4 (2 drumsticks each)
Nutrient Per serving Whole recipe
Calories 430 1,720
Protein 50 g 200 g
Carbohydrates 2 g 8 g
Fat 24 g 96 g
Fiber 0 g 0 g
Sugar 0 g 0 g
Sodium 950 mg 3,800 mg
Disclaimer
The nutritional values are only estimates which are derived from typical ingredients and may vary depending on the brand, the size of the drumstick and how much skin you eat; since everybody’s nutritional requirements are different, it is advisable to consult a doctor or a dietitian if you are on a special diet.