Oven Baked Chicken Drumsticks
Simple oven-baked chicken drumsticks are seasoned to perfection and baked until crispy and juicy. These drumsticks make the perfect protein and come together with only a few simple steps.
Ingredients
- 1 Tbsp mayonnaise
- 3 Tbsp oil
- 2 lbs chicken drumsticks
seasoning-
- 1½ tsp salt or to taste
- ½ tsp ground black pepper
- 1 tsp ground paprika
- ½ tsp onion powder
- 1 tsp garlic powder
Instructions
- Prepare the oven. Preheat the oven to 400°F and line a baking sheet with parchment paper or foil.
- Mix the seasoning. In a small bowl, combine the salt, pepper, paprika, onion powder, and garlic powder.
- Make the mayo mixture. In a separate bowl, whisk together the mayonnaise and oil until combined.
- Season the chicken. Pat the chicken drumsticks dry with paper towels. Add the mayonnaise mixture and toss to coat evenly. Sprinkle the seasoning over the chicken and toss again to coat all sides evenly.
- Marinate. Cover and refrigerate the chicken for at least 30 minutes or overnight for more flavor.
- Bake. Arrange the marinated drumsticks on the prepared baking sheet and bake for 40–45 minutes, or until the internal temperature reaches 165°F.
Notes
- Pat the chicken dry. Use paper towels to remove excess moisture before adding the mayo mixture. This helps the coating stick and promotes crispier skin.
- Marinate for extra flavor. Marinate the drumsticks for at least 30 minutes or overnight in the refrigerator to let the seasonings flavor the chicken.
- Avoid overcrowding. Arrange the drumsticks in a single layer with space between each piece to ensure even cooking.
- Check for doneness. Use a meat thermometer to check that the thickest part of each drumstick reaches 165°F, avoiding contact with the bone.
- Storage. Keep leftover chicken drumsticks in an airtight container in the refrigerator for up to 4 days.
- Reheat. Warm the drumsticks in a 350°F oven for 15–20 minutes or until heated through. For crispier skin, reheat them in an air fryer at 350°F for 5–8 minutes.
- Freeze. Let the chicken cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.