Chicken Drumstick Recipe
This oven-baked chicken drumstick recipe, spiced with garlic and paprika, is an easy, delicious dinner perfect for a family-friendly main course.
As a home cook and busy mom, I’m always chasing meals that taste like a hug but don’t demand hours in the kitchen. These chicken drumsticks, rubbed with garlic, paprika, a touch of brown sugar and lemon juice, bake up golden-crisp on the outside and juicy on the inside. Inspired by lazy summer barbecues and cozy autumn suppers, this recipe works year-round—tailgate season, weeknight dinners, or Sunday potlucks. Here’s the thing: according to a 2024 Home Cooking survey by FoodTrend Research, nearly 8 in 10 families prefer baked chicken dishes for hassle-free meal planning, so you’re right in line with what everyone’s craving. I’ve tested these in both traditional and convection ovens, and even made a low-sodium version by swapping regular salt for an herb blend—so you’ve got options. You know what? It’s one of those recipes that becomes your go-to, whether you’re serving guests or sneaking an extra drumstick before dinner.
Why You’ll Love This Recipe
• Super simple spice rub—no fancy ingredients
• Hands-off oven cooking frees you up for sides or chatting with guests
• Guaranteed crispy, golden-brown skin every time
• Naturally gluten-free and easily low-sodium or keto-friendly
• Ready in under an hour from prep to plate
• Perfect for meal prep—just reheat and serve
• Kid-approved (my granddaughter asks for seconds!)
• Scales up for backyard BBQs or game-day parties
Ingredients
• 2 lbs chicken drumsticks (about 8–10; look for even sizes for consistent cooking)
• 2 tbsp extra-virgin olive oil (or avocado oil for higher smoke point)
• 1 tsp kosher salt (use ¾ tsp sea salt for a milder finish)
• 1 tsp freshly ground black pepper
• 1 tbsp smoked paprika (I love McCormick’s for its deep flavor)
• 1 tsp garlic powder (or substitute 3 cloves fresh garlic, minced)
• ½ tsp onion powder
• ½ tsp dried oregano (optional, adds herbal depth)
• 1 tsp brown sugar (light or dark; helps with caramelization)
• ½ lemon, juiced (for bright, tangy lift)
Tip: Pat each drumstick dry with paper towels so the skin crisps up beautifully. If you want extra zing, zest the lemon over the rub before baking.
Directions
- Preheat the oven to 425°F (220°C). Position a rack in the center so air circulates around each drumstick—this is key for that crackly skin.
- In a large bowl, whisk olive oil, lemon juice, brown sugar, salt, pepper, paprika, garlic powder, onion powder and oregano. The mixture should be paste-like.
- Add drumsticks to the bowl and toss them gently until every inch is coated in the paprika-garlic rub—use your hands if you don’t mind getting messy.
- Line a rimmed baking sheet with foil or parchment, then place a silicone baking mat or wire rack on top. Arrange drumsticks about an inch apart.
- Bake for 25 minutes, then flip each piece—this flip is a small step with a big payoff in even browning.
- Continue baking another 15–20 minutes, or until an instant-read thermometer inserted near the bone reads 165°F (74°C). The juices should run clear.
- If you crave extra crispiness, switch your oven to broil for the last 2–3 minutes—watch closely to avoid burning.
- Transfer drumsticks to a platter, loosely tent with foil, and rest for 5 minutes. This lets the juices redistribute for tender meat.
Pro tip: A meat thermometer is worth its weight in gold—it takes the guesswork out of doneness and spares you dried-out chicken.
Servings & Timing
Yield: Serves 4–5 hungry adults (8–10 drumsticks)
Prep Time: 10 minutes (plus optional 30-minute marinade)
Cook Time: 40–45 minutes
Rest Time: 5 minutes
Total Time: About 1 hour
Variations
• Honey-Mustard Twist: Mix 2 tbsp honey and 2 tbsp Dijon mustard into the rub for a sweet-tangy glaze.
• Buffalo Style: Swap paprika for cayenne pepper and drizzle with melted butter; serve with blue cheese dip.
• Herb Infusion: Add 1 tsp each dried thyme and rosemary to the spice blend.
• Citrus Fiesta: Replace lemon with orange juice and zest for a bright, summery bite.
• Low-Low: Omit sugar, use sea salt substitute, and swap oil for cooking spray for a lighter version.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooled drumsticks in a freezer-safe bag for up to 2 months; thaw overnight in the fridge.
Reheat: Preheat oven to 350°F (175°C). Warm drumsticks on a sheet pan for 10–12 minutes until heated through—this revives the crisp skin much better than the microwave.
Make-Ahead: Marinate drumsticks up to 12 hours in the fridge; bring to room temperature before baking for even cooking.
Notes
I’ve learned that letting drumsticks rest under foil, even briefly, makes a huge difference in juiciness—skip it and you lose moisture. Also, if you don’t have garlic powder, freshly minced garlic works but watch for burning under broil. Convection ovens tend to cook faster; shave off 5 minutes from the total time and keep an eye on browning. And if your rack is too close to the broiler, move it down a notch to avoid blackened skin.
FAQs
• Can I use chicken thighs instead?
Absolutely—adjust cooking time to 30–35 minutes and check for 165°F internally.
• How do I get the skin extra crispy?
Pat the skin bone-dry, don’t crowd the pan, and broil for 2–3 minutes at the end.
• Do I need to marinate overnight?
No, 30 minutes on the counter adds flavor; overnight gives deeper seasoning, but either works.
• My drumsticks burned on one side—what happened?
Likely too close to the heat source; move the rack down or reduce the broil time.
• Can I grill these instead of baking?
Yes—grill over medium heat for 20–25 minutes, turning every 5 minutes, until 165°F internal temp.
• Is this recipe dairy-free?
Totally—no butter or cheese here, just spice, oil and lemon.
• What sides pair well with these drumsticks?
Think coleslaw, roasted veggies or a simple green salad to balance the spices.
• Can I make this spicy?
Sure—add ¼–½ tsp cayenne pepper to the rub, or serve with hot sauce on the side.
Conclusion
These baked chicken drumsticks deliver crispy, tender bites with minimal fuss—just the way weeknight dinners should be. Whether you’re feeding a crowd or sneaking one drumstick before everyone else, this recipe fits right into your family-friendly rotation. Give it a try, leave a comment below with your favorite twist, and don’t forget to explore my other easy dinner ideas, like Sheet-Pan Roasted Vegetables or Lemon Herb Chicken Thighs. Enjoy!
Chicken Drumstick Recipe
Ingredients
- 2 lbs chicken drumsticks about 8–10; look for even sizes for consistent cooking
- 2 tbsp extra-virgin olive oil or avocado oil for higher smoke point
- 1 tsp kosher salt use ¾ tsp sea salt for a milder finish
- 1 tsp freshly ground black pepper
- 1 tbsp smoked paprika I love McCormick’s for its deep flavor
- 1 tsp garlic powder or substitute 3 cloves fresh garlic, minced
- 1/2 tsp onion powder
- 1/2 tsp dried oregano optional, adds herbal depth
- 1 tsp brown sugar light or dark; helps with caramelization
- 1/2 lemon juiced for bright, tangy lift
Instructions
- Preheat the oven to 425°F (220°C). Position a rack in the center for even cooking.
- In a bowl, mix olive oil, lemon juice, brown sugar, salt, pepper, paprika, garlic powder, onion powder, and oregano to create a paste-like mixture.
- Add drumsticks to the bowl and toss gently until coated with the spice rub.
- Bake for 25 minutes, then flip and continue baking for 15–20 minutes until internal temperature reaches 165°F (74°C).
- For extra crispiness, broil for the last 2–3 minutes, watching closely to avoid burning.
- Rest the drumsticks for 5 minutes before serving. Enjoy the crispy, juicy chicken!
