Crispy Baked Chicken Legs Drumsticks Recipe

I love sharing my passion for crispy baked chicken legs, and this recipe never disappoints. I start with chicken drumsticks, a dash of garlic powder, smoked paprika, and a sprinkle of baking powder for extra crispness. I call these The Best Chicken Drumsticks because they deliver a perfect crunch every time.

I’ve been experimenting with chicken drumsticks for a while now and this Crispy Baked Chicken Legs Drumsticks Recipe really blew my mind. I started off with 8 chicken drumsticks, bone in and skin on, then mixed in 1 tablespoon of aluminum-free baking powder with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder.

I threw in a teaspoon of smoked paprika and a pinch of cayenne pepper for that extra kick, then drizzled 2 tablespoons of olive oil over everything. I gotta say, the way these spices combine in the oven makes the skin super crispy while the meat stays juicy inside.

It’s a straightforward 10-minute-prep recipe that turned my chicken into one of the best oven chicken legs recipes I’ve ever tried. If you’re lookin to learn how to make chicken drumsticks in the oven, this one is seriously worth a go.

Enjoy!

Why I Like this Recipe

I love this recipe because it makes my kitchen smell amazing, the chicken always comes out super crispy, and it’s so easy to prep even when I’m in a rush. I really appreciate how the spices balance out the flavor, and I enjoy sharing it with friends because it never fails to impress.

Crispy Baked Chicken Legs Drumsticks Recipe is one of my all time faves. It only takes me about 10 minutes to prep everything and then you just toss it in the oven. I dry the chicken first so that the skin gets extra crispy, then i mix all the spices like garlic powder, smoked paprika, a pinch of cayenne, and more olive oil to make a kind of paste. I rub that all over the drumsticks real evenly. Next, i arrange the chicken on a rack in a baking tray (lining the tray with foil makes things so much easier to clean later on) and then pop it into a 425°F oven for 45 to 50 minutes. If you want the skin even crispier, you can turn on the broiler for the last few minutes, but you really have to keep an eye on it so it doesnt burn. I love making this recipe cause it comes out perfect most of the time, and i really feel like i nailed it each time i serve it up.

Ingredients

• Chicken drumsticks: Packed with protein, they helps build muscles and keep you full.
• Baking powder: It makes the chicken skin super crispy by reacting with the juices.
• Olive oil: Adds healthy fats, moisture, and loads of rich flavor to the dish.
• Smoked paprika: Gives a warm, smoky taste with a touch of mild heat.
• Cayenne pepper: Offers a little spiciness perfect for those who like some extra kick.
• Garlic powder: Boosts flavor with a garlicky punch that makes the dish pop.
• Onion powder: Enhances the taste with a slight sweetness that’s not too overpowering.

Ingredient Quantities

• 8 chicken drumsticks, bone in and skin on
• 1 tablespoon baking powder (make sure its aluminum-free)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• A pinch of cayenne pepper (if you like a little heat)
• 2 tablespoons olive oil

How to Make this

1. Preheat your oven to 425°F and line a baking sheet with foil then put an oven-safe rack on top of it

2. Pat the chicken drumsticks dry with paper towels so the skin will crisp up well

3. In a bowl, mix together the baking powder, salt, black pepper, garlic powder, onion powder, smoked paprika and a pinch of cayenne pepper

4. Add the olive oil to your spice mix then stir until it forms a loose paste

5. Rub the spice paste all over the drumsticks making sure you cover them evenly on all sides

6. Arrange the chicken on the rack with the skin side facing up for best crispiness

7. Put the tray in the oven and bake the chicken for about 45 to 50 minutes until the skin is super crispy and the meat is nicely cooked through

8. If you want extra crispy skin, you can turn on the broiler for the last 3 minutes but keep an eye on it to prevent burning

9. Remove the chicken from the oven and let it rest for a few minutes before serving

10. Enjoy your crispy baked chicken legs drumsticks and share them with friends or savor them all by yourself!

Equipment Needed

1. An oven preheated to 425°F
2. A baking sheet lined with foil
3. An oven-safe rack that fits on your baking sheet
4. Paper towels to pat the chicken dry
5. A large mixing bowl for combining your spices and olive oil
6. Measuring spoons to get the right amounts of each spice
7. A spoon or spatula to mix the spice paste and rub it over the drumsticks

FAQ

Crispy Baked Chicken Legs Drumsticks Recipe Substitutions and Variations

• If you don’t have aluminum-free baking powder, try mixing 1/2 teaspoon baking soda with 1 teaspoon cream of tartar to replace 1 tablespoon baking powder
• If kosher salt or sea salt is all you got, use that in the same measurement for salt
• You can swap garlic powder with a clove of fresh minced garlic if you’re out of the powder
• For smoked paprika, use regular paprika and add a tiny drop of liquid smoke if you want a similar flavor
• If you ain’t in the mood for cayenne, red pepper flakes make a good stand-in to give you that bit of heat

Pro Tips

1. Make sure you pat the chicken super dry. Damp chicken can mess up the crispiness, so really take your time to pat it with paper towels.
2. Using an oven-safe rack isn’t just for looks. It really helps crisp up the skin by letting air pass all around the drumsticks; if you dont have one, try propping up the chicken on a crumpled sheet of foil.
3. When you mix the spices with the olive oil, it’s best to really massage the paste into the chicken with your hands so every bit gets covered evenly.
4. If you decide to finish off with the broiler, watch it closely. A few extra seconds too long and you might end up with burnt bits, so keep checking every few moments.