Baked Chicken Drumsticks

drumstick being dunked into small glass pot of ranch

5 from 7 votes

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 Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Universal

Servings: drumsticks

Author: Chris Collins

Cost: £2 / $3

Equipment

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

Ingredients

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)

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).

Nutrition