Baked Chicken Drumsticks

How to Make Baked Chicken Drumsticks

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1. Heat the oven to 220°C / 425°F. Line a baking tray with foil and set a wire rack on top.

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2. Pat the drumsticks completely dry with kitchen paper.

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3. Mix the baking powder, paprika, garlic powder, onion powder, sugar, salt, black pepper, cayenne and thyme in a small bowl.

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4. Toss the drumsticks with the oil in a large bowl, sprinkle over the spice mix, and toss again until every leg is evenly coated.

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5. Arrange the drumsticks on the rack with a little space between them.

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6. Bake for 25 minutes, turn them over, and bake for 20 minutes more, until the skin is deep golden and crisp and the thickest part reads at least 80°C / 175°F.

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7. Rest for 5 minutes, then serve with the lemon wedges.

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Tips for Making Baked Chicken Drumsticks

• Dry the skin thoroughly. Any water on it steams in the oven and stops it crisping, so pat each leg with paper before you start.
• Use baking powder and not baking soda, and make sure it is aluminium-free. Soda leaves a soapy taste, and some baking powders leave a metallic one.
• Cook them to 80°C. Dark meat is safe at 74°C but only becomes tender and easy to pull off the bone at higher temperatures.

Common Substitutions & Variations

• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Baked Chicken Drumsticks

• Coleslaw
• Corn on the cob
• Potato salad

Storing & Reheating Baked Chicken Drumsticks

Keeps in the fridge for up to 3 days. Reheat in a 200°C oven for 12 to 15 minutes to bring back the crisp skin. Freeze cooked drumsticks for up to 3 months and reheat from frozen at 190°C for 25 minutes.

Baked Chicken Drumsticks FAQ: Common Questions

Baked Chicken Drumsticks Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.