Crispy Baked Chicken Drumsticks are an easy way to get crunchy, flavorful chicken without frying. Cooking them on a wire rack helps prevent soggy skin, while a generous blend of seasonings ensures plenty of flavor in every bite. A few minutes under the broiler at the end creates the extra-crispy finish that makes this recipe so satisfying.
Crispy Baked Chicken Drumsticks Recipe Essentials
- 🍽️ Course: Main Course
- ⏱️ Cooking Time: 45 minutes
- 🍴 Servings: 4-6
- 🧄 Flavor Profile: Crispy, savory, and well-seasoned with paprika, garlic, onion, and black pepper.
- 🍚 Best Served With: Mashed potatoes, roasted vegetables, coleslaw, or corn on the cob.
- 🧊 Make Ahead?: Yes, season the drumsticks and refrigerate them several hours ahead
Summarize and Save This Content On
Chicken drumsticks are one of my favorite budget-friendly cuts of meat because they're inexpensive, full of flavor, and naturally juicier thanks to the dark meat.
This recipe is a simpler version of some of my other drumstick recipes. The secret is cooking them to 175-185°F, which creates the perfect balance of juicy meat and extra-crispy skin every time.
More chicken leg recipes I recommend are butterfly chicken drumsticks and teriyaki chicken drumsticks.
Why You'll Love This Recipe
- They're roasted at high heat for a crispy exterior: The higher oven temp helps the skin on the outside brown and crisp up while the center remains tender and juicy.
- The wire rack adds airflow for even cooking: Cook the chicken drumsticks on a wire rack over a sheet pan to ensure heat and airflow reach the bottom, so it also gets crispy. No soggy skin!
- It's a budget-friendly protein: If you're looking for an inexpensive yet versatile protein to feed your family, chicken drumsticks are always one of my top recommendations.
Ingredients
The most important ingredients for this baked crispy chicken drumsticks recipe are listed below. They are crucial in the texture of the skin and in adding flavor to the meat.
- Baking powder: It adds a light crispiness to the skin on the chicken drumsticks. Use aluminum-free baking powder to avoid the metallic taste, and ensure it's fresh for the best result. It also helps these garlic Parmesan chicken wings cook up nice and crispy.
- Flour: Combined with the seasoning and baking powder, the flour lightly coats the chicken for maximum crispiness.
- Spices: I use regular paprika, but smoked paprika is a lovely upgrade to add depth. I do add quite a bit of black pepper for a peppery taste, but you can reduce it to 1-2 teaspoons if you don't want it to be as prominent.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Make them saucy: Finish them in your favorite sauce, like this hot honey BBQ sauce, to make them saucy or for a different flavor, try these honey mustard chicken drumsticks.
- Cajun spice blend: Use a couple of tablespoons of your favorite Cajun seasoning blend in place of my spice mix to make a lovely spicy version.
- Try it with wings: Make this with chicken wings instead of drumsticks! I already have a recipe for crispy baked chicken thighs.
- No flour: Use cornstarch instead of flour. The amount is the same!
How to Make Crispy Baked Chicken Drumsticks
Preheat the oven to 425°F and dry the chicken drumsticks before you start preparing the spice blend.
Step 1: Prepare the spice coating. Add the baking powder, flour, and spices to a mixing bowl and whisk until well combined.
Step 2: Coat the chicken. Coat the chicken in oil, and then sprinkle the mixture all over until it is fully covered.
Step 3: Arrange on the pan and bake. Now you can add them to a wire rack over a sheet pan. Then, bake them for about 20 minutes.
Step 4: Flip, finish baking, and broil. Flip them and bake them for another 20-25 minutes. Switch the oven to broil and broil the chicken for 2-3 minutes. Enjoy them brushed with lemon pepper sauce.
Expert Tips
- Pat the chicken as dry as possible: Before you season your chicken, pat them dry thoroughly with paper towels. Wet chicken prevents the skin from getting as crispy as possible.
- Keep the coating light: When coating the chicken drumsticks, shake off any excess flour. This keeps the coating thin and light, so it gets perfectly crispy in the oven.
- Storing the leftovers: Refrigerate any leftover crispy baked drumsticks in an airtight container for up to 4 days.
- Re-crisping the chicken: Reheat the chicken in a 400°F oven for 5-8 minutes. It won't be exactly the same as when freshly cooked, but the skin won't be soggy. Avoid using the microwave to reheat the chicken to prevent dry meat and soggy skin.
Another recipe that combines pork chops and pineapple is this sweet and sour pork chops.
Serving Suggestions
- Sauces: You can coat or dip these baked crispy chicken drumsticks in any sauce you want. spicy garlic sauce and garlic mayo are some of my top choices.
- Side dishes: All kinds of side dishes pair well with these chicken drumsticks, including mashed potatoes, hot honey Brussels sprouts, and even cowboy baked beans.
- Parties and gatherings: Serve these crispy baked drumsticks as part of a special occasion like a birthday dinner or as part of an appetizer spread for company.
Crispy Baked Drumsticks Recipe FAQs
There are a few reasons this happens, and the most common are not patting the chicken dry enough, overcrowding the pan and not leaving enough space between each piece, and not cooking them at a high enough temperature. As long as you follow the directions in this recipe, your chicken drumsticks should turn out brown and crispy.
No, you want them to remain uncovered so they can roast properly. Covering them traps steam, which can also prevent the skin from crisping up.
I cook them for 20 minutes on one side and then 20-25 minutes on the second side. I use a thermometer as a guide as well, to ensure the chicken is cooked fully. I bake them until they reach 175-185°F as cooking dark meat to a slightly higher temperature makes them more tender.
Of course! Air fry them at 400°F for 22-25 minutes, flipping them halfway.
Sure. Place them into a freezer bag and freeze them for up to 3 months. Thaw them in the refrigerator before reheating them.
More Delicious Crispy Chicken Recipes
Do you like crispy chicken recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Crispy Baked Chicken Drumsticks
Ingredients
- 8 chicken drumsticks
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoon baking powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 teaspoon salt
- ¼ cup all-purpose flour
Instructions
- Preheat the oven to 425°F.
- Pat the chicken drumsticks very dry with paper towels.
- Line a baking sheet with aluminum foil and place a wire rack on top.
- In a large bowl, toss the drumsticks with olive oil until evenly coated.
- In a small bowl, whisk together the paprika, garlic powder, baking powder, onion powder, black pepper, salt, and flour.
- Sprinkle the seasoning mixture over the chicken and toss until the drumsticks are lightly coated on all sides.
- Arrange the drumsticks on the wire rack, leaving space between each piece.
- Bake for 20 minutes, then turn the drumsticks over.
- Continue baking for another 20-25 minutes, or until the internal temperature reaches 175-185°F and the skin is crisp and golden.
- For extra crispy skin, broil for 2-3 minutes at the end of cooking, watching carefully to prevent burning.
Notes
- Drying the chicken thoroughly is the key to achieving crispy skin.
- Using a wire rack allows hot air to circulate around the drumsticks for even crisping.
- Chicken drumsticks are best when cooked to 175-185°F, as the higher temperature helps tenderize the dark meat.
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