Oven Baked Chicken Drumsticks with Garlic and Paprika
Skin on chicken drumsticks rubbed with paprika, garlic powder, onion powder, and herbs, then baked on a rack in a hot oven until golden and crunchy.
Equipment
- Baking tray
- Wire rack
- Instant read thermometer
- Paper towels
Ingredients
Main Ingredients
- 40 oz chicken drumsticks about 8 pieces, skin on, patted dry
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper optional
- 1 tsp dried Italian herbs
Instructions
Cooking
- Prep. Heat the oven to 425 degrees F, set a rack over a baking tray, and pat the drumsticks completely dry.
- Season. Stir the salt, pepper, paprika, garlic powder, onion powder, cayenne, and herbs together, then coat the chicken with the oil and spices.
- Bake. Place the drumsticks on the rack and bake 35 to 45 minutes until deep golden, flipping halfway if no rack is used.
- Check. Confirm 165 degrees F at the thickest point and juices that run clear.
- Rest. Let the chicken stand a few minutes before serving.
Notes
Substitutions: Use smoked paprika for deeper flavor or skip the cayenne for a milder rub.
Tips: Dry skin and a wire rack give the crunchiest finish, and a little aluminum free baking powder adds extra crunch.
Storage: Refrigerate leftovers for up to four days and reheat on a rack at 400 degrees F.
Nutrition does not include the optional baking powder.