Baked Chicken Drumsticks

close up of a plate of chicken drumsticks garnished with parsley.

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 318cal

Author: Ashley Fehr

Baked Chicken Drumsticks are juicy and tender on the inside while having a perfectly golden brown, crispy skin on the outside. They're full of flavor and made with just a few minutes of prep and six simple ingredients!

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US Customary - Metric

Ingredients

2 lbs bone in skin on chicken drumsticks (about 8-10)
2 tablespoons canola oil
1 tablespoon brown sugar
2 teaspoons seasoning salt
1 teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon paprika

Instructions

Preheat the oven to 425°F.
Rub chicken drumsticks with oil.
Combine brown sugar, seasoning salt, garlic powder, pepper, and paprika in a small mixing bowl. Rub evenly over the drumsticks.
Place chicken drumsticks in a single layer in a large, lightly greased baking dish (it's okay if they touch slightly - they will shrink as they cook) and bake for 30-40 minutes, until an instant-read thermometer inserted in the thickest part of the chicken reads a minimum internal temperature of 165 degrees F. Tip: If the skin is browning too quickly, you can cover it with foil. If the fat is burning at the bottom of the pan, add a splash of water.
Serve hot with sides as desired.

Notes

Storage

Store: Store the drumsticks once they have completely cooled, in an airtight container in the refrigerator for 3-4 days. Refrigerate them within 2 hours of cooking them to keep them as fresh as possible.
Freeze: I’d recommend removing the meat from the bone and shredding the chicken first. Put the shredded chicken in a Ziploc bag then freeze it for up to 1 month. Defrost overnight in the fridge and reheat in the microwave or on top of foil on a grill.

Nutrition