Easy Crispy Chicken Drumsticks
These oven-baked chicken drumsticks are ultra-crispy on the outside, juicy inside, and ready in under an hour. A touch of baking powder and a simple spice rub deliver shatteringly crisp skin—no deep frying needed.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 8 drumsticks chicken drumsticks skin-on, bone-in (about 2 lb)
- 1.5 tsp baking powder aluminum-free; not baking soda
- 1 tsp kosher salt
- 0.5 tsp black pepper freshly ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.25 tsp cayenne pepper optional, for heat
- 1 tbsp olive oil
- 1 tbsp fresh parsley chopped, for garnish
- 4 wedges lemon wedges for serving
Instructions
Preparation Steps
- Preheat oven to 425°F. Line a rimmed baking sheet with foil and set a wire rack on top; lightly oil the rack.
- Pat the chicken drumsticks very dry with paper towels—dry skin is key for crispiness.
- In a small bowl, mix baking powder, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne (if using).
- Place drumsticks in a large bowl. Drizzle with olive oil and toss to coat evenly.
- Sprinkle the seasoning mix over the chicken and toss until every piece is evenly coated.
- Arrange drumsticks on the prepared rack with space between each piece. Bake for 35 minutes.
- Flip the drumsticks and bake another 10 to 15 minutes, until deeply golden and the thickest part registers 175°F to 185°F.
- Rest 5 minutes. Garnish with parsley and serve with lemon wedges.
Notes
For extra-crispy skin, chill the seasoned drumsticks uncovered on the rack in the fridge for 30 minutes before baking. Use aluminum-free baking powder to avoid any off taste. Air fryer option: cook at 400°F for 28 to 32 minutes, flipping halfway, until crisp and cooked through.