Crispy Baked Chicken Drumsticks

Golden, juicy chicken drumsticks coated in a BBQ-style spice rub and baked to crispy perfection using a baking powder technique. Ready in under an hour with minimal cleanup.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 5 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 395

Ingredients Equipment Method Notes

Ingredients

12 chicken drumsticks skin-on
2 tbsp extra virgin olive oil
oil spray for final coating before baking
3 tsp garlic powder
3 tsp onion powder
5 tsp smoked paprika or regular sweet paprika
2 tsp black pepper
1.5 tsp cooking or kosher salt
4.5 tbsp all-purpose flour or white rice flour for gluten-free
3 tsp baking powder NOT baking soda

Equipment

Baking tray with wire rack
Aluminum foil
Shallow bowl
oven
Oil spray

Method

Preheat oven to 390 degrees F (180 degrees C fan-forced). Line a baking tray with aluminum foil and place a wire rack on top.
Mix garlic powder, onion powder, smoked paprika, black pepper, salt, flour, and baking powder together in a shallow bowl.
Toss drumsticks in olive oil until all surfaces are evenly coated.
Stretch and pull the chicken skin over as much of the flesh as possible on each drumstick.
Coat each drumstick in the seasoning mix, shake off the excess, and place on the wire rack.
Spray the drumsticks generously with oil spray all over.
Bake for 30 minutes, rotating the tray halfway through.
Increase oven to 430 degrees F (200 degrees C fan) and bake for a further 15 minutes until skin is golden and crispy. Serve immediately.

Notes

Do not substitute baking soda for baking powder - it will ruin the flavor. Stretch the chicken skin over the flesh before coating for crispier results. Shake off excess seasoning to avoid a thick, pasty crust. Wings use the same time and temperature. Bone-in thighs need 35 minutes at 390 F then 15 minutes at 430 F. Reheat leftovers in oven or air fryer to restore crispiness.