If you’re searching for a chicken drumstick recipe that delivers shatter-crisp skin and tender, flavorful meat with minimal effort, you’ve landed in the right place. This oven-baked method uses a simple pantry spice rub, a high-heat roast, and a quick broil option for extra crackle. The result is a weeknight-easy chicken recipe that tastes like you fussed for hours—without any marinade or complicated steps.

Why Chicken Recipes—and Why This Chicken Drumstick Recipe Stands Out

Chicken recipes keep weeknights sane: they’re affordable, fast, and flexible. Drumsticks in particular are a sleeper hit; dark meat is naturally juicy and forgiving, so your chicken drumstick recipe is far less likely to dry out than a chicken breast method. Baking at 425°F (220°C) gives you that dry heat needed to render fat and crisp skin while keeping the interior tender. The spice blend in this chicken drumstick recipe is intentionally simple—paprika for color and warmth, garlic and onion powders for a reliable savory backbone, and classic dried herbs that stay fragrant after roasting. It’s big flavor from common spices you already own.

Ingredients for Chicken Drumstick Recipe

To keep this chicken drumstick recipe weeknight-easy, we focus on a short list that punches above its weight:

Chicken drumsticks (skin-on): Dark meat stays tender even when cooked to 175°F (79°C)—some cooks prefer the texture slightly above the USDA minimum of 165°F (74°C). The skin protects moisture and crisps beautifully.
Olive or avocado oil: A thin coat helps the spice rub adhere and conducts heat for even browning. Avocado oil tolerates hotter ovens without smoking.
Salt & black pepper: The foundation. Kosher salt spreads more evenly; reduce to ~1¼ tsp if using fine salt.
Paprika: Adds color and gentle warmth; smoked paprika lends a subtle BBQ note.
Garlic & onion powders: Reliable savory depth that won’t scorch like raw garlic in a hot oven.
Dried oregano & thyme: Classic roasted-chicken aroma that stays present after baking.
Baking powder (optional): Aluminum-free baking powder slightly raises surface pH, promoting browning and micro-blistering for ultra-crisp skin—an optional but excellent upgrade.
Lemon & parsley (finish): A squeeze of lemon and a sprinkle of parsley brighten the richness right before serving.

Bottom line: This ingredient set is designed for maximum flavor, consistent browning, and a crisp texture—exactly what you want in a go-to chicken drumstick recipe.

How to Make Chicken Drumstick Recipe

Keys to Success Before the Steps

The difference between a good chicken drumstick recipe and a great one is technique. Keep these principles in mind:

Dry = crisp. Pat the surface dry so the skin browns instead of steaming.
Rack over pan. Airflow under the drumsticks prevents soggy bottoms and helps fat render away.
High heat, skin-side up. 425°F (220°C) gives you golden, blistered skin and juicy meat.
Don’t crowd. Space between pieces encourages even airflow and browning.
Thermometer wins. Dark meat is outstanding anywhere between 165–175°F (74–79°C) in the thickest part (avoid bone).
Short broil, big payoff. A final 1–3 minutes under the broiler (watch closely!) enhances crackle and color.
Rest 5 minutes. Juices redistribute and stay in the meat—not on your cutting board.

These are the non-negotiables that make this chicken drumstick recipe a repeat-worthy winner.

Step-by-Step (Detailed)

Prep & Trim (5 minutes)
Remove the drumsticks from the fridge while you set up the pan. Pat them very dry with paper towels—this is essential for crisp skin. Snip any wispy skin near the knuckle so it doesn’t burn.
Mix the Spice Rub (2 minutes)
In a bowl, combine salt, pepper, paprika, garlic powder, onion powder, oregano, and thyme. If using the optional baking powder, whisk it into the rub so it disappears. Toss the drumsticks with oil first, then add the rub and coat thoroughly. Shake off any clumps; a thin, even coat browns better.
Rack & Pan (2 minutes)
Line a rimmed sheet pan with foil for easy cleanup and set a wire rack on top. Lightly oil the rack to prevent sticking. This setup is one of the best upgrades you can make to any chicken drumstick recipe.
Arrange & Bake (35–45 minutes)
Place drumsticks skin-side up with space between each piece. Bake at 425°F (220°C) until the thickest part reads 165–175°F (74–79°C) on an instant-read thermometer (do not touch bone). Rotate the pan once if your oven has hot spots. Small drumsticks cook faster; start checking a bit early.
Optional Broil (1–3 minutes)
For ultra-crisp skin and deep color, broil briefly on the top rack. Watch constantly—skin goes from perfect to too dark quickly.
Rest & Finish (5 minutes)
Let the chicken rest while you set the table. Finish with a squeeze of lemon and a sprinkle of parsley for brightness. Now your chicken drumstick recipe looks and tastes restaurant-level.

Air Fryer Variation (Same Seasoning, Faster Cook)

If you prefer an air fryer chicken drumstick recipe, use the same rub and cook at 400°F (200°C) for 20–24 minutes, flipping at around 12 minutes, until the thickest part reads 165–175°F (74–79°C). Work in a single layer so the pieces don’t touch; cook in batches for best results.

Serving Ideas

Pair your chicken drumstick recipe with roasted potatoes, garlic rice, or buttery orzo.
Add a sharp salad (lemony greens, cucumbers, cherry tomatoes) to balance richness.
Offer a simple sauce: yogurt-garlic, honey-mustard, or a quick pan-juice drizzle.
For a family tray, scatter roasted veggies (carrots, broccoli, onions) around the rack in the last 20 minutes.

Storage & Reheating

Fridge: 3–4 days in an airtight container.
Reheat to re-crisp: 400°F (205°C) on a rack for 8–10 minutes (or air fryer 375–400°F for 5–7 minutes).
Freeze: Up to 2 months; thaw overnight, then re-crisp as above.

Pro Tips for Best Results

Even sizing: Bake similar-sized drumsticks together; pull smaller ones early so nothing overcooks.
Extra-crisp hack: The optional ½ tsp aluminum-free baking powder in the rub really does enhance crispness.
Don’t line the rack with parchment: It blocks airflow. Keep foil only on the pan beneath.
Flavor switch-ups: Try smoked paprika + pinch of cayenne, or cumin + coriander + lemon zest for a warm, earthy profile.
Thermometer habit: This single tool makes every chicken drumstick recipe better—no more guessing.

Why You’ll Make This Chicken Drumstick Recipe Again
This chicken drumstick recipe delivers exactly what busy cooks want—crisp skin, juicy meat, bold flavor, and minimal cleanup. The method is reliable (dry, season, rack, hot oven, optional broil, brief rest), the ingredients are pantry staples, and the results feel special enough for company yet easy enough for any weeknight. Save this chicken drumstick recipe, rate it after you try it, and when you’re ready for more, explore our full Chicken Recipes category for air fryer favorites, sheet-pan dinners, and skillet classics.

For more chicken recipes, you can follow us on Pinterest so you get everything new we add