Crispy Baked Chicken Drumsticks

If you’re after that golden, crispy chicken without the fryer mess, this one’s for you.
These baked drumsticks are juicy inside, crackly on the outside, and seasoned all the way through.

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No batter, no deep frying—just a hot oven, a quick rub of spices, and a wire rack to keep the bottoms from going soggy.
It’s the kind of recipe that nails the texture without needing anything fancy. You toss it together in minutes and end up with a dinner that looks and tastes like you tried a lot harder than you actually did.

These drumsticks work great on their own, but even better with simple sides like roasted veggies, rice, or something to swipe through the pan juices.

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Why This Works So Well

This recipe gives you everything you want from crispy chicken—crunchy skin, juicy meat, and real flavor from the inside out.

• No marinade needed – Just dry rub and bake—fast and flavorful.
• Crisps up in the oven – A wire rack lets air circulate for even browning.
• Kid-friendly, crowd-friendly, budget-friendly – You get a lot of flavor for very little effort.
• Flexible with seasoning – Switch up the spice mix or add sauce at the end.
• Pairs with anything – From mashed potatoes to mac and cheese or a crisp salad.

The key is high heat, dry skin, and a spice blend that does the heavy lifting.

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What You’ll Need to Make It

This is a spice-forward recipe with no breading or coating.
Just drumsticks, seasoning, and a rack.

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• Chicken Drumsticks – Pat them dry so the skin gets crispy, not steamy.
• Olive Oil – Helps the seasoning stick and promotes browning.
• Paprika (Smoked or Sweet) – Adds warmth and color.
• Garlic Powder & Onion Powder – For that deep savory base.
• Salt and Black Pepper – Season generously.
• Baking Powder – Optional, but helps dry out the skin for more crispiness.
• Optional Add-Ins: Cayenne for heat, dried thyme or rosemary for extra flavor.

You’ll also want a rimmed baking sheet and a wire rack to lift the drumsticks up.

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How to Bake Crispy Chicken Drumsticks

It’s just a few simple steps—and the oven does most of the work.

• Preheat and prep – Heat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Spray it lightly with oil.
• Pat dry and season – Use paper towels to dry the drumsticks well. In a bowl, toss them with olive oil and all the seasonings, including baking powder if using.
• Arrange and bake – Place drumsticks on the rack in a single layer. Make sure they’re not touching.
• Bake and flip – Roast for 40–45 minutes, flipping once halfway through, until skin is crispy and internal temp hits 175°F.
• Rest and serve – Let them rest 5 minutes before serving to keep juices in.

Crispy, golden, and loaded with flavor—and no frying oil to clean up.

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Perfect Sides to Serve With It

This chicken’s rich and savory, so sides can go fresh, creamy, or spicy.

Side Dish	Why It Works
Garlic Mashed Potatoes	Creamy base that soaks up the juices
Roasted Carrots or Broccoli	Lightly caramelized to complement the crispy chicken
Mac and Cheese	Classic comfort food combo
Coleslaw	Tangy crunch that balances the richness
Cornbread or Biscuits	Soaks up flavor and rounds out the plate
Spicy Rice or Cajun Pilaf	Adds bold flavor to match the drumsticks
Simple Green Salad	Keeps the meal feeling fresh and light

Or go all-in and serve with a dipping sauce on the side for extra fun.

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How to Store and Reheat Leftovers

These reheat better than you’d expect—just don’t let them get soggy.

Storage Tips

• Cool completely before storing.
• Keep in an airtight container in the fridge for up to 4 days.
• You can freeze them, but they reheat best from the fridge.

Reheating Tips

• Oven: Reheat at 375°F for 10–15 minutes on a rack or foil-lined tray.
• Air Fryer: 375°F for 5–7 minutes to re-crisp the skin.
• Microwave: Works in a pinch, but the skin won’t stay crisp.

Best eaten fresh, but still solid the next day.

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Crispy Chicken Drumsticks FAQ

Do I have to use a rack?

It helps a lot with air circulation. If you don’t have one, flip the drumsticks twice during baking.

Can I use other cuts?

Yes—this works with bone-in thighs or wings. Just adjust cooking time based on size.

What if I want it spicier?

Add cayenne, chili powder, or hot sauce on the side. You can even brush on buffalo or BBQ sauce after baking.

How do I know when they’re done?

The skin should be browned and crispy, and internal temp should reach 175°F for dark meat.

Can I meal prep with these?

Definitely. Reheat in the oven or air fryer and use them in salads, bowls, or wraps throughout the week.