The Secret to Perfect Baked Chicken Legs

baked drumstick lifted on a wire baking sheet.

The Secret to Perfect Baked Chicken Legs

Course: Main Course

Cuisine: American

Keyword: baked chicken legs, chicken drumsticks

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 287kcal

Author: Megan Gilmore

Gone are the days of fighting over who gets the only two chicken legs, because now you can buy them directly from the butcher— as many as you need for serving! These chicken drumsticks are perfectly seasoned and baked to crispy perfection, so they will become your go-to when serving a crowd.

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Ingredients

1.5 pounds chicken drumsticks (about 6 pieces per 1.5 pounds)
1 tablespoon olive oil
1 teaspoon baking powder
1 teaspoon fine sea salt
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon ground black pepper

Instructions

Preheat the oven to 425ºF and arrange a wire rack on a rimmed baking sheet. Lightly spray the wire rack with oil to prevent sticking.
In a large bowl, add the drumsticks and toss them with olive oil. In a separate bowl, mix the baking powder, salt, garlic, smoked paprika, and black pepper. Sprinkle the mix evenly over the chicken and toss again, rubbing each drumstick to make sure they are fully seasoned.
Arrange the seasoned drumsticks on the wire rack, leaving 1 to 2 inches of space between each piece. Bake on the middle shelf of your oven at 425ºF for 40 minutes, or until the skin looks golden and crispy.
When the timer goes off, remove the pan from the oven and let the meat rest for 5 to 10 minutes. Then they are ready to serve.

Notes

Nutrition information is for two drumsticks, assuming you cook 6 in this batch. This information is calculated using generic ingredients, so it's just an estimate and not a guarantee.

Baking Powder Note: Baking powder is added to help the skin crisp up and become golden. If you don't keep it on hand, the chicken will still be well seasoned without it, but it won't be quite as crispy.

Seasoning Note: This recipe doesn't taste too "smoky" from the smoked paprika, so I highly recommend trying the spice blend as written. However, you could also use regular sweet paprika as a swap, if needed. There is a hint of spice from the black pepper, so use less if you're concerned about spice.

Nutrition