Crispy Oven-Baked Chicken Drumsticks
A rack, a dry spice rub, and a hot oven turn drumsticks golden and crackly without any frying.
- Prep
- 10 min
- Cook
- 45 min
- Serves
- 4
Ingredients
- 8 chicken drumsticks, patted dry
- 1 tbsp olive oil
- 1 tsp baking powder (aluminum-free)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried rosemary, crumbled
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top so air can circulate under the chicken.
- Pat the drumsticks completely dry — any surface moisture will steam instead of crisp.
- In a small bowl, mix the baking powder, paprika, garlic powder, onion powder, rosemary, salt, and pepper.
- Toss the drumsticks with the olive oil first, then with the spice mix, until evenly coated. Gently pull the skin to cover as much of the meat as possible.
- Arrange the drumsticks on the rack, spaced apart so they don't touch.
- Bake for 30 minutes, then flip each drumstick and continue baking for 15-20 minutes more, until deep golden and an instant-read thermometer reads 175°F near the bone.
- Rest for 5 minutes before serving.
Tips
- A wire rack is the single biggest upgrade here — it lets the underside crisp instead of steaming against the pan.
- Drumsticks are forgiving with size, but bigger ones may need an extra 5-10 minutes; go by temperature, not the clock.