Baked Chicken Drumsticks
Baked chicken drumsticks are cheap, forgiving and easy to feed a family with: eight drumsticks, one spice rub and a single tray. The oven does the work, and 45 minutes at 200°C (180°C fan), gas 6, gives crisp, golden skin over meat that stays juicy because the bone slows the cooking. Pat the skin dry first and the crisp part takes care of itself. Allow about an hour from start to table.
- Total
- 1 h
- Prep
- 10 min
- Cook
- 45 min
- Serves
- 4
- Per serving
- 370kcal
Seasoning baked chicken drumsticks
The rub is made from store-cupboard spices, so there is nothing to marinate. Garlic and onion powder stick to the skin and do not burn the way fresh garlic can. Swap the paprika for a teaspoon of cayenne for heat, or use mixed herbs, lemon zest or a little brown sugar for a sticky edge.
Taste your spice mix before you use it. Some shop-bought blends already contain salt, so you may want to use less in the rub.
Making baked chicken drumsticks
Tap a time to start a timer.
- Heat the oven Heat the oven to 200°C (180°C fan), gas 6. Line a large baking tray with baking paper.
- Dry the chicken Pat the drumsticks very dry with kitchen paper, as dry skin is what crisps.
- Season Put the drumsticks in a large bowl with the oil, salt, pepper, garlic powder, onion powder and paprika. Toss with tongs until every piece is coated.
- Arrange Lay the drumsticks on the tray in a single layer with a gap between each one, so they roast rather than steam.
- Bake Bake for , turning them over after , until the skin is deep golden and crisp. Check that the chicken is steaming hot all the way through, with no pink and clear juices. A thermometer in the thickest part should read at least 75°C.
- Rest Leave the drumsticks on the tray for before serving.
Serving and variations
Serve the drumsticks with chips, coleslaw and corn on the cob, or with a green salad and new potatoes. For a smaller, faster version, try air fryer chicken drumsticks. If you want the whole dinner on one tray, see chicken leg traybake, where vegetables roast alongside.
Common problems and fixes for Baked Chicken Drumsticks
- The skin is soft and pale.
- There was too much moisture or the tray was crowded. Dry the skin well, use a larger tray and leave a gap around each piece. If the skin is still pale at 40 minutes, give it 5 more minutes.
- The spices have gone dark and bitter.
- Spices burn when they sit dry on the tray. Coat the drumsticks in the oil first so the rub is held in a thin film, and use paprika that is fresh, because old paprika turns acrid.
- The meat near the bone is still pink.
- Drumsticks vary in size. Put them back in for 5–10 minutes until the juices run clear and a thermometer reads 75°C at the thickest point, close to the bone but not touching it.
Frequently asked questions about Baked Chicken Drumsticks
How long do chicken drumsticks take to bake at 200°C?
Drumsticks take 40–45 minutes at 200°C (180°C fan), gas 6. Larger ones can take up to 50 minutes.
How do I get crispy skin on baked drumsticks?
Pat the skin very dry, use a thin coating of oil and give each piece space on the tray. A hot oven does the rest.
Do I need to turn them?
Turning once, after 20 minutes, gives even colour all round. If you skip it, the underside will be paler but still cooked.
Can I freeze or reheat the leftovers?
Yes. Cool them within an hour and keep in the fridge for up to 2 days, or freeze for 3 months. Reheat until steaming hot throughout, in the oven at 180°C (160°C fan), gas 4, for 15–20 minutes.
How did you like the recipe?
4.6 / 5 · 70 ratings
