Simple Baked Chicken Drumsticks

closeup view of parchment lined wooden cutting board containing five baked chicken drumsticks with platter of green beans and gold fork on side

Simple Baked Chicken Drumsticks

Simple Baked Chicken Drumsticks are fall-off-the-bone tender and effortless to make! With a familiar ingredient list, the recipe yields juicy chicken on the inside and perfectly crispy skin on the outside. Make an easy batch of drumsticks for weeknight dinners and healthy, delicious meals!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 45

Resting time 5

Total Time 1 5

Servings

Calories 255kcal

Author Jennifer Draper

Equipment

Baking sheet
Parchment paper or foil
Wire rack (optional)

Ingredients

2½ pounds chicken drumsticks
3 tablespoons mayonnaise
1½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
¾ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon dried oregano
¼ teaspoon dried ground mustard
¼ teaspoon brown sugar

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Instructions

Preheat oven to 400℉
Line baking sheet with parchment paper or foil, and place a wire rack on top for extra airflow
Pat chicken drumsticks very dry with paper towels and place them in a large bowl
Add mayonnaise and toss drumsticks until they are lightly and evenly coated
In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, black pepper, dried oregano, ground mustard, and brown sugar
Sprinkle spice blend over drumsticks and toss until chicken is evenly coated on all sides
Arrange drumsticks on prepared rack and baking sheet, leaving space between each piece
Bake uncovered for 40-45 minutes, flipping drumsticks halfway through, until skin is golden and chicken reaches an internal temperature of 165℉
Remove from oven and let drumsticks rest for 5 minutes before serving

Notes

Store leftover drumsticks in an airtight container in the fridge for up to 3 days.
Freeze drumsticks for up to 3 months in a tightly sealed freezer-safe bag or container. Thaw overnight in the refrigerator before reheating. (Note that the skin will not be as crispy after freezing.)
Reheat the leftovers in the oven or air fryer to help maintain the crispy skin.
Pat the drumsticks very dry before adding the mayo and seasoning to help the skin crisp.
Line the baking pan with parchment paper or foil to prevent sticking and for easy cleanup.
A wire rack on the baking pan will improve airflow around the chicken and create extra-crispy skin.
Leave drumsticks uncovered the entire time and leave space between the pieces so the skin crisps rather than steams.
Cook until the internal temperature reaches 165℉ (dark meat can go to 175- 180℉ for extra tenderness).
Let the drumsticks rest for about 5 minutes before serving to preserve the juices.

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