Crispy Oven-Baked Chicken Drumsticks
These crispy oven-baked chicken drumsticks are juicy inside, golden outside, and full of flavor — all with no frying required. Perfect for busy weeknights, they’re seasoned with pantry staples and baked to perfection.
Equipment
- baking sheet
- Mixing Bowl
- paper towels
- Meat Thermometer for doneness check
- aluminum foil or parchment for lining tray
- Tongs for flipping
Ingredients
- 8 chicken drumsticks (bone-in, skin-on)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 tsp smoked paprika
- 1 tsp dried thyme or Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- pinch of cayenne or lemon zest (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment paper for easy cleanup.
- Pat the chicken drumsticks dry thoroughly with paper towels.
- In a large bowl, toss drumsticks with olive oil and seasonings until evenly coated.
- Arrange drumsticks on the baking sheet with space between each piece.
- Bake for 40–45 minutes, flipping once halfway through. Drumsticks are done when they reach 165°F internally and are golden and crisp.
- Let rest 5–10 minutes before serving to lock in juices.
Notes
Try using a wire rack to crisp the underside. For extra crunch, mix in a bit of baking powder with the seasoning. Want a new twist? Add lemon zest for brightness or swap spices to match your taste. Leftovers reheat great in an air fryer.