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Baked Chicken Drumsticks Recipe
I still remember the first time I pulled these drumsticks from the oven and heard that distinct, satisfying crackle as I set them on the cutting board. The skin was shatteringly crisp while the meat remained tender enough to fall right off the bone with just a fork twist. It’s a texture contrast that never gets old, turning a humble cut into something that feels intentionally crafted rather than hastily thrown together.
Ingredients
Method
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil or parchment paper for easy cleanup, and place a wire rack on top if you have one; this helps air circulate under the chicken for maximum crispiness.
- Pat the drumsticks very dry with paper towels. This is crucial for browning. If you skipped the fridge step mentioned above, take extra time here to remove as much surface moisture as possible.
- In a small bowl, mix together the salt, pepper, garlic powder, smoked paprika, onion powder, and cayenne pepper.
- Place the drumsticks in a large bowl or on a plate. Drizzle with olive oil and toss until evenly coated. Sprinkle the spice mixture over the chicken and rub it thoroughly into the skin, ensuring every crevice is covered.
- Arrange the drumsticks on the prepared baking sheet (or wire rack), leaving space between each piece so they roast rather than steam. Do not overcrowd the pan.
- Bake for 35-40 minutes, flipping them halfway through the cooking time to ensure even browning. The chicken is done when the internal temperature reaches 165°F (74°C) at the thickest part of the meat, close to the bone. If you prefer darker meat that falls off the bone, bake until it reaches 175°F (79°C).
- Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping the meat moist and tender.
Nutrition
Notes
Make it Ahead: You can season the drumsticks up to 24 hours in advance and store them uncovered in the refrigerator. This not only saves time on cooking day but also helps achieve that superior crispy skin texture.
Spice Level: Reduce or omit the cayenne pepper if you are serving children or those sensitive to heat. The smoked paprika provides a deep, savory flavor without significant spiciness.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispiness; microwaving will make the skin soft and chewy.
Spice Level: Reduce or omit the cayenne pepper if you are serving children or those sensitive to heat. The smoked paprika provides a deep, savory flavor without significant spiciness.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispiness; microwaving will make the skin soft and chewy.
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