This Recipe for Baked Chicken Drumsticks is finger licking good! It’s easily customizable, oven baked to tender and juicy perfection and goes good with virtually any side dish!
These Everyday Baked Chicken Drumsticks are simple, flavourful, crispy and fall-off-the-bone delicious. The oven does most of the work making this a quick and easy meal good for any night of the week. The best part? They can be customized and seasoned however you like and you can make them different time and time again! Either way, this recipe for Baked Chicken Drumsticks is the way to do it right and comes out perfect every single time!
We’re big Chicken eaters in this house. You may have already been able to tell since there are definitely no shortages of delicious Chicken Recipes on this blog. This Creamy Mushroom and Prosciutto Stuffed Chicken, this Italian-Inspired Chicken and Bocconcini Skillet and this Keto Chicken Parmesan are some of my favourites. However, this recipe for Baked Chicken Drumsticks is also a favourite and a classic in my books. Like a good traditional Beef Chili Recipe, I believe we all need a good, everyday Baked Chicken Drumstick recipe in our back pockets. One we can always rely on and season however we like. But, surely, one we can count on being cooked to sheer perfection time after time. And definitely one we can bust out when we don’t reaaaally feel like cooking (but still feel like eating something gourmet).
Well, here it is friends. The simplest, let-the-oven-do-the-work, most tender baked chicken drumsticks. Slide this recipe in your back pocket because you never know when you’re going to need it 😉
WHAT YOU’LL NEED TO MAKE THESE CRISPY CHICKEN DRUMSTICKS IN THE OVEN
As you can see, it doesn’t take many ingredients to pull off this Chicken Drumsticks Easy Recipe. As a matter of fact, I don’t think it can get any easier! Let’s talk about the ingredients in a little bit more detail down below:
- The Chicken Drumsticks: Go for good quality and organic if you can find them. The meatier, the better! Skin stays on and will crisp up in the oven and create a delicious outer layer/crust.
- The Spices: Where all the flavour comes from and one of my favourite parts about customizing this Baked Chicken Drumstick recipe. Here I went a little crazy (but let’s be real, can you ever really go overboard with spices?!) and used 7 different kinds, but you don’t have to use that many. You can use any spice combination you fancy or just salt and pepper, if you prefer that. If you’re not a fan of the mix listed in the recipe card down below, try these baked chicken drumsticks with my homemade brisket rub or chicken dry rub instead! PRO TIP: Pre-mix the spices together in a small bowl until well combined before adding them to the drumsticks to season. This will ensure the flavours get evenly dispersed over the drumsticks.
- Olive Oil: Good quality, extra virgin is always best. We use it to create moisture, bind our spices together and create a bit of a paste to slather onto the chicken drumsticks making them extra flavourful, juicy and delicious. You can choose to swap it out for a different oil or use butter instead.
MARINADE FOR CHICKEN DRUMSTICKS
A big reason why I love on this recipe for Baked Chicken Drumsticks so much is because the marinade and the marinating process is totally up to you! You can use whatever spice combination you’re feeling at the moment, one that’s worked in the past, the one I personally used to make this delicious recipe, one you’ve been dying to try forever now or just salt and pepper if you wanna keep them plain jane. The options are actually endless. I like switching it up every single time!
Aside from the spice blend of your choosing, the marinade for chicken drumsticks also has a liquid of some sort. I usually use a neutral or nice tasting oil such as Extra Virgin Olive Oil. You can use another vegetable oil such as avocado oil. Even butter would be delicious and pack in some extra flavour. Mixed in with the spice blend, the liquid forms our chicken drumstick marinade into a bit of a paste which is then slathered/rubbed all over the chicken for maximum flavour.
You can pre-make this marinade for chicken drumsticks in advance and just slather it onto the chicken when you’re ready. You can also marinate your chicken (hint: use a large ziploc bag) and then freeze it directly in the marinade and bag for the easiest dinner ever. Simply defrost in the fridge overnight before baking.
In terms of how long to let these chicken drumsticks marinate, as with most things and if time allows, the longer the better. But honestly, I’ve marinated them from anywhere between 15 minutes when I’m running low on time to overnight when I have all the time in the world. Both come out delicious.
KEY TIPS TO MAKING THIS BAKED CHICKEN DRUMSTICK RECIPE
- Choose bone-in, skin-on, meaty drumsticks! The meatier they are, the more flavour we’ll be able to pack in/rub alllll in and around them.
- Pat the chicken drumsticks dry with paper towel before hitting them with the seasonings. This will help get rid of any excess moisture which calls for crispier chicken!
- Use your hands to rub the spice paste all over the drumsticks! Don’t be afraid to get your hands dirty here! Massage the flavours into the meat using your fingers. Be sure to cover every crevice and surface (something that is a lot harder to achieve if you don’t use your hands).
- Either place the chicken drumsticks in a large bowl or a ziploc bag to make the marinating process easier. Toss to coat using your hands in the bowl. Using a large one means there is more room to move around. Alternatively, seal the ziploc bag and squish the marinade over the chicken using your hands from the outside of the bag.
- Allow your chicken drumsticks to marinate in the spice mixture for at least 15 minutes but up to overnight, if time allows. It’s not rocket science that the longer something sits in a marinade, the more time there will be for the flavours to mingle and the protein to absorb those flavours. However, don’t fret if time does not allow. They’ll still be seriously delicious.
- Line your baking sheet with parchment paper or aluminum foil. This helps with sticking and also makes the clean up a breeze!
- Be sure to arrange the chicken drumsticks in a single layer, not touching or overlapping, to ensure proper cooking.
- Make sure the oven is hot, hot, hot. A hot oven and cooking the chicken drumsticks on high heat helps in achieving that delicious crispy skin/outer layer which these baked drumsticks would be nothing without.
- Be sure to flip the chicken drumsticks halfway through baking to ensure even cooking and crispness on both sides. PRO TIP: If at this point you notice the drumsticks are cooking/crisping up too quickly, loosely cover the tray with aluminum foil for the remainder of the baking.
- Let the chicken drumsticks rest on a cutting board for at least 5 minutes before serving. This helps to seal in the juices making them extra tender and flavourful.
- PRO TIP: Keep switching up the spice combinations for different but delicious Baked Chicken Drumsticks every single time!
FREQUENTLY ASKED QUESTIONS
Nope. We don’t want to trap the steam in with the drumsticks resulting in rubbery, un-crisp skin. Only tent the drumsticks halfway through baking if you notice the outside layer cooking up too quickly. However, keeping the chicken drumsticks uncovered while baking is the key to achieving that crispy skin. I didn’t have to tent or foil mine at all while cooking.
When this recipe for baked chicken drumsticks is done cooking, an instant read thermometer should read 165ºF when inserted into the center and not touching the bone.
Any leftover drumsticks should be stored in an airtight container and kept in the fridge for up to 5 days. Simply reheat in an oven or microwave until heated through. Alternatively, you can do what I swear by and eat these leftover baked chicken drumsticks cold. Don’t knock it until you try it…SO good!!!
Uncooked, raw chicken drumsticks can definitely be frozen. PRO TIP: Pre-season the drumsticks with the olive oil and spice mixture before freezing so all you have to do is thaw and bake. Large ziploc freezer bags are great for this. Simply defrost in the fridge the night before cooking. This recipe is so easy and quick that I don’t recommend freezing cooked drumsticks.
- 10-12 medium Bone-in, Skin-on Chicken Drumsticks (~2 lbs.)
- 1/4 cup Spice Blend of Choice*
- 2 tbsp Extra Virgin Olive Oil
- Preheat oven to 425°.
- In a large bowl, add your spice blend if using more than 1 spice.
- Add the olive oil and mix until well combined. It should form a bit of a paste.
- Pour over the chicken drumsticks and, preferably using your hands, massage the mixture all around the chicken drumsticks until they're all nice and evenly coated. Alternatively, you can place the drumsticks and spice mixture in a large ziploc bag, seal it and use your hands from the outside of the bag to press the mixture into the drumsticks and coat.
- Arrange the chicken drumsticks in a single layer, not overlapping or touching, on a parchment lined baking sheet.
- Bake for 20 minutes. Flip.
- Bake an additional 20-25 minutes until drumsticks are crispy and juicy or an instant read thermometer registers 165ºF when inserted into the center, not touching the bone. Let rest 5 minutes before serving.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 102Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 29mgSodium: 22mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 5g
Nutrition is only an estimate and calculated using Nutritionix.
HAVE AN AIR FRYER? TRY MY AIR FRIED CHICKEN DRUMSTICK RECIPE NEXT!
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