These oven-baked chicken drumsticks come out crispy on the outside and juicy inside. They’re packed with flavor, easy to prepare, and perfect for weeknight dinners or meal prep. You get that fried-chicken feel without deep frying.
Ingredients
Serves 4–5
- 8–10 chicken drumsticks
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp dried thyme (or oregano)
- 1/2 tsp baking powder (helps crisp the skin)
- Optional: chili powder or cayenne for heat
Dry the Drumsticks
Pat the drumsticks completely dry with paper towels.
This step seems small, but removing surface moisture is the key to crispy skin. When the chicken is wet, the skin steams instead of crisping. Drying the skin gives you that crunchy oven-baked finish.
Prepare the Seasoning Mix
In a small bowl, combine:
- Salt
- Pepper
- Garlic powder
- Paprika
- Onion powder
- Thyme
- Baking powder
Stir everything together with a spoon. The baking powder helps the skin crisp and brown evenly, giving you the texture you usually only get from frying.
Coat the Drumsticks
Place the dried drumsticks into a large bowl. Drizzle the olive oil over them and toss to coat.
Sprinkle the seasoning mixture over the drumsticks. Use your hands or tongs to rub the spices into every part of the chicken. Make sure the seasoning coats the skin fully — top, bottom, sides, and all those little edges where flavor often hides.
Once coated, let the drumsticks sit for 10–15 minutes while you heat the oven. This gives the spices a chance to stick and absorb.
Prepare the Baking Tray
Line a baking tray with parchment paper or lightly grease a wire rack set on top of the tray.
A wire rack works best because it allows heat to circulate under the chicken, making the skin even crispier. If you don’t have a rack, parchment paper is still fine — just flip the drumsticks halfway through.
Preheat the Oven
Set your oven to 220°C / 425°F.
High heat is what crisps the skin. Lower oven temperatures cook the chicken but won’t give you that golden crunch you’re looking for.
Arrange the Drumsticks
Place each drumstick on the tray or rack with space between them.
Don’t let them touch. If they’re too close, they steam instead of crisp. A little space around each piece allows the skin to brown beautifully.
Bake Until Crispy
Bake for 35–45 minutes.
Halfway through baking, turn the drumsticks so both sides get a chance to crisp up.
The skin should look golden and slightly blistered. Insert a thermometer into the thickest part of a drumstick — the internal temperature should reach 75°C / 165°F.
If you want the skin even crispier, leave them in for 3–5 extra minutes at the end.
Rest Before Serving
Remove the tray from the oven and let the drumsticks rest for about 5 minutes.
Resting allows the juices to settle so the meat stays tender when you take a bite. The skin stays crisp, and the inside stays juicy.
Serve and Enjoy
These drumsticks go with everything:
- Roasted potatoes
- Simple green salads
- Rice bowls
- Corn on the cob
- Steamed veggies
- Garlic bread
- Homemade sauces
They also make amazing leftovers. The skin stays surprisingly crispy when reheated in the oven or air fryer.
Flavor Variations
Once you master the base recipe, you can switch up the seasoning easily:
Spicy version:
Add cayenne pepper, chili powder, or crushed red pepper.
Herb version:
Use rosemary, oregano, thyme, or a mix of dried herbs.
Smoky version:
Add smoked paprika for that barbecue flavor.
Garlic-lover version:
Use extra garlic powder and finish with fresh minced garlic tossed in warm olive oil.
These small changes turn the same recipe into new meals.
How to Store and Reheat
Store cooled drumsticks in an airtight container in the fridge. They keep well for 3–4 days.
To reheat while keeping the skin crispy, place them in a hot oven or air fryer for a few minutes.
You can also freeze baked drumsticks. Wrap them tightly and freeze for up to 2 months. Reheat directly from frozen in the oven until hot.
Why Aren’t My Drumsticks Getting Crispy?
A few things can stop them from crisping:
- Drumsticks weren’t dried well
- Oven wasn’t hot enough
- Too much oil
- Drumsticks were crowded on the tray
- No baking powder in the seasoning
Fix one or two of these and the skin will crisp beautifully.
Can I Use Chicken Thighs or Wings Instead?
Yes, you can swap drumsticks with bone-in thighs or wings.
Adjust the baking time:
- Thighs: 40–50 minutes
- Wings: 30–35 minutes
The same seasoning works great on all cuts.
