Recipe

Crispy Baked Chicken Drumsticks

Golden, crackly-skinned drumsticks with juicy meat and big weeknight flavor. No frying, no fancy ingredients, just smart heat and a few pantry spices.

By Matt Campbell

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4.8

A tray of crispy baked chicken drumsticks with browned, crackly skin on a parchment-lined sheet pan

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If you have ever looked at chicken drumsticks and thought, “You are delicious, but why are you always a little floppy,” welcome. This is the crisp-skin, juicy-inside baked drumstick situation you have been waiting for. We are talking golden edges, seasoning that actually sticks, and a method that works on real weeknights when your energy level is somewhere between “hungry” and “do not ask me to sauté anything.”

The trick is simple: dry the chicken well, use a little baking powder to help the skin blister and crisp, and bake hot on a rack so air can circulate. You get that roast chicken magic without babysitting a pan of oil. Serve them with rice, salad, roasted potatoes, or directly over the sink at midnight. I am not here to judge.

Why It Works

Crispy skin without frying: A small amount of baking powder raises the pH of the skin and helps it brown and crisp more effectively in the oven.
Juicy meat: Drumsticks stay forgiving and moist, especially when cooked to a safe, slightly higher finish temperature.
Even cooking: A wire rack lifts the chicken so hot air hits all sides, reducing soggy bottoms.
Big flavor with pantry spices: Smoked paprika, garlic, and a little heat bring the “why is this so good” energy.

Storage Tips

Keep Them Tasty Tomorrow

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.
Reheat for crisp: Oven or air fryer is best. Heat at 425°F for 8 to 12 minutes (air fryer 375°F for 6 to 9 minutes) until hot and the skin perks back up.
Microwave tip: If you must microwave, do it briefly to warm the meat, then finish in a hot oven or skillet to re-crisp.
Freeze: Freeze cooled drumsticks on a sheet pan until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

Leftover glow-up: Pull the meat, toss with a squeeze of lemon and a little mayo or yogurt, then pile onto toasted bread with pickles for an unfairly good sandwich.

Common Questions

Do I really need baking powder?

For the crispiest baked skin, yes. Use aluminum-free baking powder if you can, and do not confuse it with baking soda. Baking soda can taste soapy and gets aggressive fast.

Can I bake these without a wire rack?

You can, but the bottoms will be less crisp. If you do not have a rack, place the drumsticks on a parchment-lined sheet and flip them at the halfway mark, then again for the last 5 to 10 minutes.

What internal temperature should drumsticks reach?

Chicken is safe at 165°F, but drumsticks are more enjoyable a bit higher. Aim for 175°F to 190°F in the thickest part without touching the bone for tender meat and better texture.

Why is my skin not crispy?

Chicken was not dry enough before seasoning.
Oven temperature ran low. An oven thermometer helps.
Pan was crowded, which traps steam.
You skipped the rack, so the underside steamed.

Can I use this method for thighs or wings?

Yes. Thighs usually need a bit longer, wings usually need less. Keep the same dry, rack, and hot-oven approach, and use a thermometer to call it.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Wire rack that fits inside the sheet (optional but strongly recommended)
Parchment paper or foil (for easier cleanup)
Mixing bowl
Tongs
Instant-read thermometer

I started making these on the kind of night where the fridge is giving “three sad vegetables and a jar of mustard” vibes. Drumsticks were the one reliable thing I had, and I wanted crispy skin without turning my kitchen into a shallow-fry splash zone. I tried a rack, then tried drying them better, then tried that tiny baking powder trick and suddenly the chicken was doing the loud crunch thing. Now this is my go-to when I need dinner that feels like I tried harder than I did.