Baked Chicken Drumsticks

These Chicken Drumsticks are easy to make and bursting with flavour. They’re also baked in the oven for a no fuss lunch or dinner!

These drumsticks are slightly sweet, a little sticky, they’ve got a kick of spice and they’re a whole ‘lotta nice. And that ladies and gentlemen is where my rhyming career ends 😂 But you get the gist. Follow me…

Preparing Chicken Drumsticks

I did promise a ‘no fuss’ recipe, and that I still do promise. BUT, we do need to coat the drumsticks in some sort of seasoning. In order to do that you’ll want to create a quick ‘flavour paste’ to slather over the chicken. This simple paste consisting of olive oil, smoked paprika, brown sugar, thyme, onion/garlic powder, salt & cayenne/black pepper is what really brings these drumsticks to life.

Brown Sugar Chicken Drumsticks

I know it might sound a little odd to slather your chicken in sugar, but it really is a game-changing ingredient. As the drumsticks bake the sugar caramelizes and helps crisp up the skin. The sweetness also helps balance out the spice and salt in the flavour paste too. You get a nice sticky, BBQ flavour with help from the smoked paprika.

Chicken Drumsticks Marinade

If you want to prep the drumsticks ahead of time and marinate them, you absolutely can. In fact this will help inject some of the flavour into the chicken. If you’re doing this I recommend adding a touch of acidity, something like lemon or lime juice. This will not only help thin out the paste, but will also help tenderize the chicken as it marinates.

Process shots: add seasoning and oil to small pot (photo 1), stir to combine (photo 2), pour over chicken drumsticks (photo 3), stir to combine (photo 4).

Baked Chicken Drumsticks

Once you’ve coated the drumsticks, it’s time to throw them in the oven. As you can imagine, this step is incredibly simple. There’s a few tips I recommend which will help along the way.

Using a wire rack

This isn’t a deal breaker, but using a wire rack will help the heat circulate around the drumsticks and allow them to cook and crisp up a little more evenly. Just ensure you place a tray underneath to catch any juices that fall.

Space them out

Whether you use a rack or tray, just ensure you space them out. If the drumsticks are crammed together they’re likely to steam instead of roast. And we both know there’s nothing worse than soggy chicken skin 😭

Using all the flavour paste

Once you’ve spaced out all the drumsticks, you’ll more than likely notice a little seasoning/oil left in the mixing bowl. I recommend grabbing a brush and brushing it over the drumsticks. Waste not want not and all that!

Process shots: space out drumsticks on rack (photo 1), collect leftover oil/seasoning (photo 2), brush over drumsticks (photo 3), bake in the oven (photo 4), allow to cool for a couple mins then serve up (photo 5).

Chicken Drumsticks FAQ

At what temperature should I cook drumsticks in the oven?

You can cook them at any temp between 180C/356F – 220C/425F, you’ll just need to adjust the timings accordingly. For the best ratio of juiciness and crispiness I like to roast them nice and hot (220C/425F), just to get a slight charring and extra crispy skin.

How long to bake chicken drumsticks?

Again, depends on the temp. But for 220C/425F, depending on the size of your drumsticks, I find around 35mins to hit the sweet spot.

What temperature is chicken cooked?

In all instances make sure the internal temp of the chicken is 165F/75C, with the juices running clear when pierced.

What should I serve with chicken drumsticks?

The awesome thing about drumsticks is they’re so versatile. Here I’ve just served with ranch ‘n’ rice, but most side dishes will work great! Also check out my potato category, because, well, potato.

And that’s all the tips and trick I got for you on this one! It’s a really simple recipe but one I know will become of of your staples 😋

For another delicious and easy baked chicken leg recipe check out my Roasted Leg Quarters!

For more similar recipes check out these beauties too:

Baked Chicken Recipes

• Chipotle Roasted Chicken
• Garlic Herb Spatchcock Chicken
• Baked Chicken Parmesan
• Spanish Chicken Tray Bake

Alrighty, let’s tuck into the full recipe for these baked chicken drumsticks shall we?!

How to Bake Chicken Drumsticks (Full Recipe & Video)

5 from 7 votes

Baked Chicken Drumsticks

By: Chris Collins

These Chicken Drumsticks are easy to make and bursting with flavour. They're also baked in the oven for a no fuss lunch or dinner!

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Servings: 10 drumsticks

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Equipment

• Large Mixing Bowl
• Small Pot (for seasoning)
• Large Baking Tray & Foil
• Wire Rack
• Brush
• Tongs

Ingredients 

1x2x3x

• ▢ 2lb / 1kg Chicken Drumsticks (approx 9-10)
• ▢ 2.5 tbsp Olive Oil
• ▢ 1.5 tbsp Brown Sugar
• ▢ 2 tsp Smoked Paprika (can sub regular paprika if that's all you have)
• ▢ 1 tsp Salt
• ▢ 1/2 - 1 tsp Dried Thyme (see notes)
• ▢ 1/2 tsp EACH: Onion Powder, Garlic Powder, Black Pepper, Cayenne Pepper (or to spice preference)

Cook ModePrevent your screen from going dark

Instructions 

• In a small pot add brown sugar, smoked paprika, onion & garlic powder, thyme, salt, cayenne pepper, black pepper and olive oil and combine until a paste forms. Add a dash more oil if you need to loosen up the paste slightly.
• In a large mixing bowl combine chicken with the seasoning paste. I recommend using your hand, just to get as even coverage as possible.
• On an oiled wire rack above a baking tray with foil space out the chicken drumsticks, ensuring the meatiest part with the most skin is facing up. Grab a brush and brush over all of the leftover seasoning/oil in the mixing bowl.
• Pop in the oven at 220C/425F for 35mins or until crispy, lightly charred and piping hot through the centre (a thermometer at the thickest part next to the bone should read 75C/165F). You can flip them with 10-15mins cooking time to go to crisp the underneaths if you wish.

Video

Notes

a) Marinade - You can prep these ahead of time, which will actually help inject some of the flavour into the chicken. Just tightly cover the mixing bowl and leave in the fridge (up to overnight) then bring to room temp and cook as instructed. I recommend 1 tbsp acidity if you're doing this, just to help tenderize the chicken. I find flavour-wise lime juice works the best!

b) Can I use other cuts of chicken? - Yup! This seasoning ratio works great with other cuts of chicken. If you're using similar sized thighs (and bone in/skin on) the timing & temp will be similar (just be vigilant). If you're using whole legs then drop the temp down to 210C/410F and cook for 45-50mins (again, just be vigilant). Boneless skinless chicken breasts work best at 200C/390F for 20mins. In all cases just make sure you're using the same weight (2lb/1kg) and ensure the inside of the chicken at the thickest part gets up to safe temp with the juices running clear.

c) Thyme - I have updated the recipe to suggest 1/2 - 1 tsp, instead of 1 tsp. I like thyme, but it's fairly prominent in this recipe. If you're not keen or unsure I'd opt for 1/2 tsp and adjust next time. Oregano also works really well if you prefer that flavour!

d) Cayenne - 1/2 tsp gives a really nice gentle kick, but certainly nothing overbearing. If you're REALLY not good with spice reduce to 1/4 tsp (but don't omit - it adds a lovely flavour).

e) What to serve with chicken drumsticks - Here I've served with rice and ranch. But honestly chicken drumsticks go with just about everything. Check out all my sides, namely the potato section!!

e) Calories - Based on using 10 drumsticks (calories per drumstick).

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Nutrition

Calories: 107kcal | Carbohydrates: 1.13g | Protein: 8.29g | Fat: 7.62g | Saturated Fat: 1.594g | Polyunsaturated Fat: 1.284g | Monounsaturated Fat: 4.162g | Trans Fat: 0.023g | Cholesterol: 42mg | Sodium: 281mg | Potassium: 110mg | Fiber: 0.2g | Sugar: 0.73g | Vitamin A: 252IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.47mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

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