I don’t know about you, but I have a serious soft spot for chicken drumsticks. I mean, what’s not to love? You get to grab them with your hands, bite into that meaty flesh, and let the juices run down your chin. It’s the ultimate comfort food.
However, sometimes it can be a little tough to achieve that perfect crunch, especially if you don’t want to hit the fryer. But fear not my friends, because I have a little trick up my sleeve that will guarantee you get that perfect crisp every time – say hi to baking powder.
That’s right, baking powder is the secret ingredient that will take your chicken drumsticks to the next level. It works like magic, helping the skin crisp up and turn golden brown, while keeping the meat inside moist and juicy. 
But before we get to the baking powder, let’s talk seasoning. For this recipe, we’re keeping it simple but flavorful with a BBQ rub-like blend of smoked or plain paprika, onion and garlic powder, cayenne pepper, and a little bit of flour to coat the legs evenly all over.
To start, we’ll mix the spices and flour together in a shallow bowl. Then, we’ll coat the drumsticks in oil (we prefer using our hands to ensure each drumstick is well-coated), and stretch the skin over the flesh as much as possible. This is key to achieving that perfect crisp.
Next, dip each drumstick into the seasoning mixture, making sure to coat it evenly all over. Shake off any excess, otherwise, you’ll end up with a thick layer of pasty-ish coating on the chicken legs. Then, place the legs on a rack on a foil-lined tray (it makes cleanup a breeze), and spray them generously with oil. This will help them turn crispy and golden brown, almost like a frying effect.
We’ll start by baking the drumsticks for 30 minutes at 200°C/390°F (180°C fan), rotating the tray once to ensure they cook evenly. Then, we’ll crank up the oven to 220°C/430°C (200°C fan) and bake for a further 15 minutes until they’re crisp and golden. Depending on your oven, you may need an extra 5 minutes to get that skin crispy – so don’t be afraid to double check that crisp-level before you serve.
And there you have it, crispy baked chicken drumsticks that will please even the pickiest of eaters. Serve them up hot, and watch as your friends and family devour them in seconds.
How to Make The Crispiest Oven Baked Chicken Drumsticks
Step 1: Preheat and Prepare Baking Tray
Preheat oven to 390°F (200°C), or 355°F (180°C) fan-forced.
Line a baking tray with foil and place an oven-safe rack on top to allow airflow under the drumsticks.
Step 2: Prepare Seasoning Mix
In a medium bowl, combine plain flour, corn starch, garlic powder, cayenne pepper, onion powder, smoked paprika, black pepper, salt, and baking powder. Mix thoroughly until evenly distributed.
Step 3: Coat the Drumsticks
Toss chicken drumsticks with extra virgin olive oil, ensuring they are evenly coated.
Pull and stretch the skin on each drumstick to cover as much meat as possible.
Coat each drumstick individually in the seasoning mix, shaking off any excess. Place coated drumsticks evenly spaced on the prepared rack.
Step 4: Apply Cooking Spray
Generously spray each drumstick with cooking oil spray. This step ensures maximum crispiness.
Step 5: Bake Drumsticks
Bake drumsticks for 30 minutes, rotating the tray halfway through for even cooking.
After 30 minutes, increase the oven temperature to 430°F (220°C) and bake for an additional 15 minutes, or until skin is deeply golden and crispy.
Step 6: Serve
Remove from oven, let rest for 5 minutes, and serve hot.
Crispy Chicken Drumsticks FAQ
Can I use chicken thighs instead?
Yes, thighs work perfectly. Adjust cooking time slightly as thighs may cook quicker.
Is the baking powder necessary?
Yes, baking powder is key to achieving crispy skin in the oven.
Can these be prepared in advance?
Yes, coat and refrigerate drumsticks for up to 24 hours before baking.
What oil spray is best?
Use a neutral-tasting spray oil such as vegetable or canola oil.
Can I reheat leftovers?
Reheat in the oven at 350°F (175°C) for about 10 minutes for best crispiness.
Ultra-Crispy Oven Baked Chicken Drumsticks
- Total Time: 60 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
Juicy, crispy chicken drumsticks baked to perfection. A simple recipe for a flavorful weeknight meal.
Ingredients
- 12 chicken drumsticks
- 2 tbsp extra virgin olive oil
- Cooking oil spray
- 4.5 tbsp (68 ml) plain flour
- 3 tsp garlic powder
- 2 tsp cayenne pepper
- 3 tsp onion powder
- 5 tsp smoked paprika
- 2 tsp black pepper
- 1.5 tsp salt
- 3 tsp baking powder
Instructions
- Preheat oven to 390°F (200°C), or 355°F (180°C) fan-forced. Line a baking tray with foil and place an oven-safe rack on top to allow airflow under the drumsticks.
- In a medium bowl, combine plain flour, garlic powder, cayenne pepper, onion powder, smoked paprika, black pepper, salt, and baking powder. Mix thoroughly until evenly distributed.
- Toss chicken drumsticks with extra virgin olive oil, ensuring they are evenly coated. Pull and stretch the skin on each drumstick to cover as much meat as possible. Coat each drumstick individually in the seasoning mix, shaking off any excess. Place coated drumsticks evenly spaced on the prepared rack.
- Generously spray each drumstick with cooking oil spray.
- Bake drumsticks for 30 minutes, rotating the tray halfway through for even cooking. After 30 minutes, increase the oven temperature to 430°F (220°C) and bake for an additional 15 minutes, or until skin is deeply golden and crispy.
- Remove from oven, let rest for 5 minutes, and serve hot.
Notes
- For extra crispy skin, ensure the chicken is completely dry before coating with the flour mixture.
- To adjust the spice level, reduce or increase the amount of cayenne pepper according to your preference.
- Leftover drumsticks can be stored in the refrigerator for up to 4 days and reheated in the oven or air fryer for optimal crispiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 drumstick
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 15
- Fiber: 1
- Protein: 25
- Cholesterol: 80
If you liked this, you are going to love these favorite chicken recipes:
Chicken à la King – The Legendary Comfort Classic
Sous-Vide Buttermilk Fried Chicken
Baked Lemon Pepper Chicken Wings
How to Reheat Rotisserie Chicken
Frequently Asked Questions
Why is baking powder important for the chicken drumsticks?
Baking powder is the secret ingredient that helps the skin crisp up and turn golden brown while keeping the meat inside moist and juicy.
What spices are included in the seasoning mix for the drumsticks?
The seasoning mix includes smoked or plain paprika, onion and garlic powder, cayenne pepper, and a bit of flour to coat the legs evenly.
How do I ensure the skin stays tight over the chicken before baking?
To achieve a perfect crisp, it’s important to coat the drumsticks in oil and stretch the skin over the flesh as much as possible before dipping them into the seasoning mixture.
the crispy texture was spot on, just needed a bit more seasoning for my taste. might bump up the spices next time.
took these as a surprise to my dad’s barbecue and let’s just say, they vanished faster than the smoked ribs!
Upped the garlic powder a bit and used smoked paprika instead of regular. Worked wonders, nice smoky hint that paired great with the crispiness.
Had friends over this weekend, and these drumsticks went faster than I expected! The extra crunch factor was a real winner with everyone.
Throwing a five star review your way for this recipe, I would say that it is on par with actual fried chicken. My family did not believe these were baked!
Okay soo where does the corn starch come in? No where in the directions does it mention corn starch except to say before we get to the corn starch
You’re absolutely right—thanks for catching that, it fell out during a recent update to the post! The corn starch should be tossed with the spice mix and baking powder before coating the chicken.
Yeah that tripped me up too. You toss the drumsticks in cornstarch before the seasoning mix goes on — it’s what creates the crispy shell in the oven. Without it they just bake like regular chicken.
I love this recipe so much, the chicken is super delicious, crispy and just fantastic.
Turned out really crispy and delicious, thanks so much!
Did I make it? Made as printed and my family inhaled it! Thank you very much.
Turned out really delicious, thank you!
Delicious! I cut up some cheap quarter thighs into drum sticks and thighs and it was great. I loved the seasoning mix.
Hooray, that makes us so happy to hear!
Thighs with this method are honestly even better than drumsticks — more surface area for the crispy coating. I do bone-in skin-on thighs and they come out unreal.
This came out perfect, thank you so much. Ultimate recipe!!!!!