Baked chicken drumsticks
This simple baked chicken drumsticks recipe is guaranteed to give you crispy chicken skin and juicy, tender dark meat. We’ve also added a couple of optional steps for even crispier skin. This recipe is a part of our Chicken Drumstick Recipe Collection.
Ingredients
Method
- 1 kg chicken drumsticks
- 1 Tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- A good pinch of salt and pepper
Optional dry brine:
- 1 Tbsp baking powder
- 1 Tbsp salt
- 1 tsp black pepper
- ¼ tsp dried thyme
- Preheat the oven to 220° C.
- Combine all ingredients (excluding dry brine) in a bowl or large snaplock bag and toss together to coat.
- Arrange drumsticks on a wire rack over a baking dish, so no drumsticks are touching.
- Bake for 40-45 minutes, turning halfway through.
Serve with potato salad and green beans.
Optional dry brine: The night before cooking, combine dry brine ingredients in a large snaplock bag. Add chicken drumsticks and allow to brine in the fridge overnight or up to 12 hours. Wipe off excess dry brine with a paper towel before cooking, but don’t worry if a little is left on.
Tips
Serve these chicken drumsticks with our Loaded Potato Salad or Green Beans side dish recipes.
FAQs
How do you know when the chicken drumsticks are fully cooked?
As a basic rule of thumb, if you cut into it and the juices run clear, then the chicken is fully cooked. If the juices are red or have a pinkish colour, your chicken may need to be cooked a bit longer.
Should I cover the drumsticks while they bake in the oven?
No, you should not cover them. You want the skin to brown, and you want the chicken to be crispy. Covering the drumsticks will result in a steaming effect and your drumsticks will not have the crispy consistency you crave!