Chicken drumsticks

We kiwis just love chicken, it's New Zealand's most popular type of meat, far outselling all others. You can buy a whole chicken to feed the family, or convenient pre-packed portions of chicken breasts, chicken legs, chicken drumsticks and thighs to make midweek dinners simple and quick to prepare.

The humble chicken drumstick punches well above its weight as one of the tastiest, most affordable cuts of chicken that the whole family can enjoy on a budget. Oven baked chicken drumsticks are hard to beat, delivering crispy skin, juicy chicken and lots of flavour, for minimum effort. We show you how to make the most of this versatile ingredient and share our favourite recipe ideas with you.

Read the Chicken shopping guide for everything you need to know about the different cuts of chicken, portion sizes, cooking from frozen, reheating, freezing and refrigerating.

Shop Chicken

What's the difference between a chicken leg and a chicken drumstick?

There are clear differences between a chicken leg, chicken drumstick and chicken thigh. It's important to understand which cut of chicken you are buying, as each needs to be prepared and cooked differently.

Chicken legs are made up of two parts.

• A chicken drumstick is the lower portion or calf of the chicken's leg where the bone ends.
• A chicken thigh is the top portion of the leg which is wider and flatter.
• A chicken leg is one whole connected piece incorporating the thigh and the drumstick.
• Drumsticks are not the same as chicken thighs.
• Drumsticks are not chicken legs although some people mistakenly use the names interchangeably.

For more on cooking with bone-in chicken thighs (also known as chicken thigh cutlets), check out our Chicken Thigh Cutlets guide.

What is a chicken drumstick?

Chicken drumsticks are sold with the bone in and the skin still on. This is important when cooking as the skin helps to retain the chicken juices which tenderise the chicken meat. They are kid-friendly, letting them to serve themselves and hold the bone to eat the drumstick - just like King Henry VIII and his courtiers.

Chicken drumsticks have the same amount of edible meat as a chicken thigh portion, ranging from 70-75% edible meat. The dark meat is tougher than lean chicken breasts but is also considered to be one of the tastiest parts of the chicken.

Are chicken drumsticks healthy?

Yes, chicken drumsticks are a healthy, lean, low-fat meat, with a high protein content which is important for muscle building. Whilst the skin protects the meat from drying out during cooking, it can be fatty So, if you don’t want the extra calories from the skin remove before eating.

How many calories are in a chicken drumstick?

When cooked without sauces, coatings, marinades or added oil, oven baked chicken drumsticks are low calorie with just 106 calories per drumstick. Chicken drumsticks have zero carbs and they're an excellent dietary source of calcium, magnesium, phosphorus and vitamin B5.

Buying and storing chicken drumsticks

When buying fresh chicken drumsticks, look for a fresh light pink colour and springy flesh which feels plump to the touch. Drumsticks and chicken legs should always have their skin intact as this helps to retain the juices when cooking. A clean, neutral aroma is an indicator of freshness.

Fresh chicken should be covered and stored below 4 degrees Celsius, on the bottom shelf of the refrigerator away from cooked meats and deli products. Once cooked they should be stored separately from uncooked meat, on the second shelf of the refrigerator.

Chicken drumsticks can be frozen on the same day of purchase and should be defrosted thoroughly before cooking (or cook them from frozen using these steps).

Related guides:

How long can raw chicken last in the fridge?

How long does raw chicken last in the freezer?

Cooking chicken from frozen

How to defrost chicken drumsticks

Shop Chicken

Cooking chicken drumsticks

If you're buying pre-portioned drumsticks, they should come fully trimmed and ready to cook which is super convenient. The meat on chicken legs can be tough and chewy so it needs long and slow cooking or cooking at high temperatures.

Perfectly Baked Chicken Drumsticks Recipe

Everyone loves baked chicken drumsticks especially when the skin on chicken drumsticks are deliciously crispy and the meat succulent and juicy. Read on for how to achieve great results every time you bake chicken drumsticks.

1. Preheat the oven to 220 degrees Celsius
2. Pat the chicken dry first or you won't get crispy chicken skin. Brush a little olive oil all over and sear in a pan to brown lightly. Add seasoning with a mix of onion powder, garlic powder and sea salt.
3. Line a baking sheet with baking paper to make cleaning up easier.
4. Place a rack on the baking pan and place the seared chicken drumsticks on the rack in a single layer. This will ensure even cooking on all sides. Place in a very hot oven. Bake chicken drumsticks for 45 minutes, flipping them over halfway through baking.
5. Check the internal temperature of the chicken which should be 85 degrees Celsius (that's 10 degrees hotter than a whole chicken breast).
6. Remove the baked chicken drumsticks when done and serve immediately.

FAQs and tips for perfectly baked chicken drumsticks

How long does it take for chicken drumsticks to cook in the oven?

If you preheat the oven first, chicken drumsticks need 40 to 45 minutes baking time in a hot oven. This should be adjusted for larger or smaller than average drumsticks.

What is the best temperature to cook drumsticks at?

Chicken legs and chicken drumsticks need to be cooked at a high temperature to break the tough muscle fibres down. The best temperature to cook drumsticks is 200-220 degrees Celsius. If you are using a meat thermometer the secret to a great chicken leg or drumstick is to bring the internal temperature up to 85 degrees Celsius.

Do you need to flip drumsticks in the oven?

Yes chicken drumsticks should be flipped over half way through the cooking time to prevent burning and create even browning.

Do you cover drumsticks when baking?

No you should not cover baked chicken drumsticks. Roasting helps to create a crisp, brown skin, if you cover them they will cook in their steam and go soggy.

Should you sear chicken legs before baking?

If you want to prevent baked drumsticks with a pale, wet chicken skin, sear them quickly on both sides in a hot pan with olive oil first.

Why are my chicken drumsticks tough?

If the chicken is tough it could be one of three things. The oven temperature was too low, the chicken wasn't cooked for long enough or perhaps it has steamed if you cover it when cooking.

What is a chicken lollipop?

Chicken lollipops are often served as inexpensive appetisers in restaurants. You can easily do this at home too. The chicken drumstick is 'frenched' or trimmed to loosen the meat from the bone which is then moved down to form a lollipop shape which is covered by the skin. The chicken is then seasoned and baked or pan fried.

Other popular ways to cook chicken drumsticks

If you don’t fancy oven-baking your drummies then try out a few of these alternative cooking methods.

Pan frying

Frying chicken legs is most people’s go-to method after oven-baking. 

Steps

1. Use a paper towel to pat-dry the drumsticks (unless you have marinated them).
2. Season with salt and pepper and any other spices you like
3. Add oil to a large frying pan (1 teaspoon - 2 tablespoons depending on your preference and number of drumsticks).
4. Heat over a medium heat until the oil begins to simmer.
5. Add your drumsticks, evenly spaced so they are not bunched together
6. Cook the drumsticks for 12 - 15 minutes turning every few minutes so they brown evenly.
7. Reduce to a medium-low heat and cover the pan. Continue to cook the drumsticks for another 10-15 minutes, turning occasionally until the internal temperature reaches 75 degrees celsius.
8. Rest for a few minutes and serve. 

Grill / barbecue

Cranking up the barbie? Follow these steps for juicy, grilled chicken drumsticks.

Steps

1. Preheat your grill or barbecue to a medium heat. 
2. Use a paper towel to pat-dry the drumsticks. Add your favourite dry rub or marinade and season with salt and pepper plus any other spices you like.
3. Evenly space your drumsticks on the grill over indirect heat - not directly over a flame.
4. Close the lid (if your barbecue has one) and cook for 25 - 30 minutes. Turn the drumsticks every 5 - 7 minutes so you get an even browning.
5. After 30 minutes, check for doneness. The internal temperature should be 75 degrees celsius, the skin crispy, and the juices should run clear.
6. If they aren’t done, pop them back under the grill for a few more minutes and re-check.
7. Once cooked, rest the chicken for around 5 minutes and then serve. 

Air fryer

Air fryers have taken off in popularity in recent years. Follow these steps for a super tasty way to fry chicken drumsticks without any extra oil.

Steps

1. Preheat your air fryer to 200 degrees celsius. 
2. Use a paper towel to pat-dry the drumsticks. Add your favourite dry rub or marinade and season with salt and pepper plus any other spices you like.
3. Evenly space your drumsticks in a single layer in the basket. This is to allow the hot air to circulate around all the drumsticks.
4. Air fry for 20 - 25 minutes. Turn once, halfway through.
5. After 25 minutes, check for doneness. The internal temperature should be 75 degrees celsius, the skin crispy, and the juices should run clear.
6. If they aren’t done, pop them back in the fryer for a few more minutes and re-check.
7. Once cooked, rest the chicken for around 5 minutes and then serve. 

Deep frying

There’s something about deep fried crispy chicken! It isn’t the healthiest option but it does make the skin super crispy.

Steps

1. Heat the oil in a fryer or heavy pot to 175 degrees celsius 
2. Use a paper towel to pat-dry the drumsticks. Add your favourite dry rub or marinade and season with salt and pepper plus any other spices you like. For a real crunch, dip the drumsticks in buttermilk and then coat with flour. 
3. Carefully, fry the drumsticks in batches. Be careful not to overcrowd the pot.
4. Fry each batch for 12 - 15 minutes. Turn a couple of times throughout until they are crisp, golden brown.
5. Check for doneness. The internal temperature should be 75 degrees celsius.
6. If they aren’t done, pop them back in the pot for a few more minutes and re-check.
7. Once cooked, rest the chicken for around 5 minutes and then serve.

Boiling

If you want browned, tasty chicken with crispy skin, then don’t boil it! However, boiling is a fine option for pre-cooking or making stocks or broths.

Steps

1. Place the drumsticks in a single layer in a large pot. 
2. Pour in enough cold water to completely cover the chicken. Add salt, pepper and spices.
3. Bring to the boil on a high heat.
4. Reduce the heat, partially cover the pot and simmer gently for 30 - 40 minutes. 
5. Check for doneness. The internal temperature should be 75 degrees celsius and the meat should be tender.
6. If they aren’t done, pop them back in the pot for a few more minutes and re-check.
7. Once cooked, transfer to a pan for browning, prep for soups or salads or serve as is.

Shop Chicken