These oven baked chicken drumsticks are coated in a smoky seasoning and roasted until juicy, sticky and seriously delicious. An easy dinner made with simple ingredients!
In a sea of chicken drumstick recipes, ‘what makes this one so special?’ I hear you cry! These drumsticks have all the key characteristics great drumsticks should – they’re juicy, they’re flavoursome, they’re a little sweet, a little sticky and a little spicy. Best of all, they’re beyond simple to whip up, and they only use a handful of simple, store-bought ingredients. Follow me…
How to prepare 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).
Recipe Tip
I recommend using paper towels to pat the drumsticks dry before you coat them. This will remove excess moisture, which will prevent them from steaming in the oven and help them crisp up more efficiently.
How to bake 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 are 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).
Serving Suggestions for Chicken Drumsticks
Drumsticks are perfect for so many different occasions. Think potluck, any sort of game day event, BBQs and parties. Chicken drumsticks are one of the best budget-friendly dinners because they’re inexpensive, forgiving to cook and packed with flavour.
What to serve with chicken drumsticks
- Chips, Wedges or Onion Rings
- Cheeseburger Loaded Waffle Fries or No Bake Nachos
- Potato Salad (or Crispy Smashed Potato Salad) or Apple Slaw
- Pasta Salad (my favourite to pair with chicken legs is Deviled Egg Pasta Salad)
- Crusty Bread (or Garlic Bread) and a Simple Salad
- Mac and Cheese
The drumsticks honestly don’t even need sauce because they’re already so juicy and flavoursome, but I did get carried away and start dunking them in Ranch.
Alrighty, let’s tuck into the full recipe for these baked chicken drumsticks shall we?!
How to Bake Chicken Drumsticks (Full Recipe & Video)
Baked Chicken Drumsticks
Equipment
- Paper Towels/Kitchen Paper
- 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, plus a dash more if needed
- 1.5 tbsp Brown Sugar
- 2 tsp Smoked Paprika
- 1 tsp Salt
- 1/2 tsp EACH: Dried Thyme, Onion Powder, Garlic Powder, Black Pepper, Cayenne Pepper (see notes)
Instructions
- Preheat the oven to 425F/220C.
- 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.
- Pat the drumsticks dry to remove excess moisture, then 'pull' the skin up to cover the meat (helps prevent the meat from drying out and keeps the skin crispy). Place in a large mixing bowl, and combine with the seasoning paste until everything is evenly coated.
- Place a wire rack above a foil-lined baking tray. Use a brush to lightly brush the wire rack with oil to help prevent the chicken from sticking. Space the drumsticks out on the wire rack, ensuring the meatiest part with the most skin is facing up. Use a brush to collect all the leftover seasoning in the bowl and brush it over the drumsticks (you can add a dash of oil to the bowl if needed).
- Bake in the oven for 35 minutes, or until crispy, lightly charred and piping hot right through the centre (a thermometer at the thickest part next to the bone should read 75C/165F). Timings will depend on the thickness of the thighs, so just be vigilant.
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
Baked Chicken Drumsticks FAQ
Uncovered. This helps the skin roast properly and allows the seasoning to caramelise nicely around the outside of the drumsticks.
Chicken drumsticks are actually pretty forgiving thanks to the dark meat, but they can still dry out if very overcooked. Using a meat thermometer is the easiest way to avoid this — you’re aiming for 165F/74C in the thickest part.
Yes! Once cooled, store them in an airtight container in the fridge for up to 3 days. They reheat really well in the oven (180C/350F until piping hot through the centre).
You can! Let them cool completely, then store in airtight containers or freezer-safe bags for up to 3 months. Thaw in the fridge before reheating.
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
- Spanish Chicken Tray Bake
- Chipotle Roasted Chicken
- Garlic Herb Spatchcock Chicken
- Baked Chicken Parmesan
- Baked Chicken Tenders
Love! My go to recipe for chicken drumsticks. Thank you!
Thanks so much for the review, Louise! C.
Absolutely delicious recipe only used 1/2 the thyme curious now to try full blast Thank you for a keeper recipe
Thanks so much for the review, Kelly! 🙂 C.
My new favorite chicken drumstick recipe thank you they were awesome. Maybe next time I might add a little more cayenne I love spicy
Thanks so much for the review, Debbie! Glad to hear they went down well 🙂 C.
I don’t usually leave recipe reviews, but now that I’ve made this recipe at least 10 times, I think it’s time 🙂 This is a foolproof perfect recipe. My only change is I use about half the thyme because I don’t love thyme. I make this at least twice a month!
Hey Alli, that’s so awesome to hear! Thanks so much for popping back for a review 🙂 C.
Enjoyed reading through this, very good stuff, regards.
Thanks Jade!
I adjusted this a little. I didn’t have the cayenne so used chili powder. I also didn’t use the oil. I just put the chicken in a gallon bag and poured the mixed seasoning on top and then shook and moved the seasoning around in the bag until the drumsticks were covered with the seasoning. I cooked as directed (I didn’t flip them). They tasted delicious. My husband even commented on how good the seasoning tasted. Thanks for the recipe. I will be saving this one.
Great to hear they went down well, Elsa! Thanks so much for popping back for a review 🙂 C. x
The hubby really enjoyed these! They were nice and crisp – tangy and smokey with a touch of sweet! Will make again!
What is the sauce you are dipping your drumstick in?
That’s great to hear, Dianna! I’m dunking them into Ranch in the video 🙂
These drumsticks were amazing. They were everything you want in a drumstick, crispy on the outside, moist and delicious. We had to cook one chicken breast for my husband, as he doesn’t like meat with skin on it. I cooked that for about 10-15 minutes less and it was equally delicious. Thank you so much for a delicious drumstick with great flavor and just the perfect touch of zing.
So glad they went down well, and happy to hear it worked for you with breast too! Thanks so much for popping back for a review 🙂 C.x
Best drumsticks ever!!