Baked Chicken Drumsticks
These baked chicken drumsticks get a quick rub of brown sugar, smoked paprika, garlic and a little chili, then roast at 220°C (425°F) until the skin is crisp and lightly caramelized. Turning them once halfway browns them evenly on all sides. Drumsticks are cheap, hard to dry out and easy for kids to eat.
By Priya Raman
Published
- Prep Time
- 10 mins
- Cook Time
- 45 mins
- Total Time
- 55 mins
- Servings
- 4 servings
How do you make Baked Chicken Drumsticks?
Pat 8 chicken drumsticks dry, toss with 1 tbsp olive oil and a rub of brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, salt and pepper. Bake on a lined baking sheet at 220°C (425°F) for 40-45 minutes, turning once halfway, until the skin is crisp and the meat near the bone reaches 74°C (165°F).
- Total time
- 55 mins
- Calories
- 330 per serving
- Protein
- 34 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Chicken
Spice rub
Equipment
Rimmed baking sheet · Foil or parchment paper · Oven-safe wire rack (optional) · Large bowl · Tongs · Instant-read thermometer
Quick Directions
Heat the oven
Heat the oven to 220°C (425°F).
Season the drumsticks
Pat the drumsticks very dry with paper towels.
Bake the first side
Arrange the drumsticks on the rack or baking sheet with space between them, so they roast rather than steam.
Turn and finish baking
Turn each drumstick with tongs and bake for another 20-25 minutes, until the skin is crisp and deep reddish brown and the juices run clear.
Rest and serve
Rest the drumsticks for 5 minutes before serving.
Step-by-Step Instructions
Follow these detailed steps to make the perfect baked chicken drumsticks.
Heat the oven
Heat the oven to 220°C (425°F). Line a rimmed baking sheet with foil or parchment and set a wire rack on it if you have one, or brush the lining lightly with oil.
Season the drumsticks
Pat the drumsticks very dry with paper towels. Stir the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, salt and pepper together in a large bowl. Add the drumsticks and olive oil and toss with your hands until every piece is evenly coated.
Bake the first side
Arrange the drumsticks on the rack or baking sheet with space between them, so they roast rather than steam. Bake for 20 minutes.
Turn and finish baking
Turn each drumstick with tongs and bake for another 20-25 minutes, until the skin is crisp and deep reddish brown and the juices run clear. The meat next to the bone, with the thermometer not touching it, must reach at least 74°C (165°F). Drumsticks are juiciest and most tender at 80-85°C (175-185°F).
Rest and serve
Rest the drumsticks for 5 minutes before serving. They are good with potato wedges, rice or a crunchy coleslaw.
Recipe Tips
- The sugar in the rub caramelizes as it bakes. If the drumsticks darken too quickly before they are cooked through, lower the oven to 200°C (400°F) for the last 10 minutes.
- Buy drumsticks of a similar size so they all finish at the same time, and check the largest one with a thermometer.
- For crispier skin, season the drumsticks a few hours ahead and refrigerate them uncovered on the rack.
Variations
- BBQ drumsticks: brush with 125 ml (1/2 cup) barbecue sauce in the last 5-10 minutes of baking. Check the sauce label if you need it gluten-free.
- Garlic parmesan: leave out the sugar, chili and cumin, then toss the hot drumsticks in 2 tbsp melted butter, 2 grated garlic cloves and 30 g finely grated parmesan.
- Lemon pepper: replace the rub with 2 tsp lemon pepper seasoning, 1 tsp garlic powder and 1/2 tsp salt, and finish with a squeeze of lemon.
Nutrition (per serving)
| Calories | 330 |
|---|---|
| Protein | 34 g |
| Carbs | 4.5 g |
| Fat | 18 g |
| Saturated fat | 4.5 g |
| Fibre | 0.7 g |
| Sugar | 3.3 g |
| Sodium | 700 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze cooked drumsticks for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a 200°C (400°F) oven for 10-15 minutes, or in an air fryer at 180°C (350°F) for 6-8 minutes, until hot to 74°C (165°F).
Baked Chicken Drumsticks FAQs
How long do you bake chicken drumsticks at 220°C (425°F)?
Chicken drumsticks take 40-45 minutes at 220°C (425°F), turned once halfway. At 200°C (400°F) allow 45-50 minutes. They are done when the meat near the bone reaches at least 74°C (165°F).
What temperature should chicken drumsticks be cooked to?
Drumsticks are safe at 74°C (165°F) in the thickest part, measured without touching the bone. Dark meat is more tender at 80-85°C (175-185°F), so cooking drumsticks a little past the safe minimum makes them juicier, not drier.
Should you flip drumsticks when baking?
Yes. Drumsticks are round, so turning them once halfway through baking browns and crisps the skin on all sides instead of leaving one side pale.
Can you bake chicken drumsticks from frozen?
Thawing them overnight in the fridge first gives the best texture and lets the seasoning stick. If you bake drumsticks from frozen, expect them to take about 50% longer, and confirm 74°C (165°F) with a thermometer before serving.
Do you cover chicken drumsticks when baking them?
No. Bake drumsticks uncovered so the skin can dry out and crisp. Covering them with foil steams the skin and leaves it soft.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
