Oven Baked Chicken Legs – The Art of Drummies

Oven Baked Chicken Legs - The Art of Drummies from 101 Cooking For TwoThis is about as easy as a recipe can get. Just wash, dry, spice and cook in a high oven. Then you will have crispy goodness for the family.

I took several weeks last year working on grilled drumsticks to get them just right. The secret of a great chicken leg (drumstick) was in the temperature as usual. Since then I have done mainly oven drummies. I kind of did this post before in my Chicken for a Hundred post. I was cooking for a party and roasted 150 chicken legs and breast in a similar manner. Here is a scaled down version.

The cooking time make this a great match for my Easiest Crispy Oven Baked French Fries. Check them out.

Rating:

rating systemJust excellent. It always brings a childlike smile to my wife’s face.

Notes: 

  • DO NOT SKIP THE WASH AND DRY or you will not have crispy skin.
  • Check the cut joint area for loose parts. You may be handing this to a child and don’t need loose bone aspirated.
  • I like cooking this on a rack to get the meat off the pan and with convection, the all sides of the drumstick will be nice.
  • Cook at high temp and you must use a thermometer to be sure you get to 185. Do not guess.
  • Spice as you want. I often add the Cayenne but if you have little ones, skip it.
  • Scale to any amount you need
  • Skip the seasoning and brush with your favorite BBQ sauce the last 5 minutes to make great oven baked BBQ drumsticks.
Rinse and dry the drumsticks

Preheat oven to 425 convection. Wash drumsticks under running water and pat dry with paper towels.

Trim any loose pieces in the joints

Trim of any extra skin and any loose joint pieces.

Sprinkle with seasoning of choice

Spice to taste. Here I’m using a light sprinkling of my 7:2:1 seasoning. If you don’t have that, mix 1 T kosher salt, 1 t pepper and optionally 1/2 t garlic powder (granulated  preferred) and 1/4 tsp Cayenne (skip for little ones). This makes more than you need. Keep for next time.

Placed on a raise rack

Placed on a prepared cooking pan with the thicker part of the drumstick to the outside. I usually line with aluminum foil to help cleanup. A rack elevates the chicken to help all sides cook evenly. You can do it without the rack but better with. Of course, a heavy spray of PAM on the rack or foil.

cook until internal temperature of 185

Cook to 185 plus internal temp. DO NOT STOP SHORT of 185. About 35 minutes in my oven. Let set for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.

4.8 from 19 reviews
Oven Baked Chicken Legs – The Art of Drummies
 
Prep time
Cook time
Total time
 
This is about as easy as a recipe can get. Just wash the drumsticks, dry, spice and cook in a high oven. Then you will have crispy goodness for the family.
Author:
Recipe type: Grill, chicken
Cuisine: American
Serves: 6 drumsticks
Ingredients
  • 5-6 Chicken drumsticks (about 1½ lbs)
  • 7:2:1 or 7:2:2 seasoning (or kosher salt and pepper)
Instructions
  1. Preheat oven to 425 convection. Wash drumsticks (scale to amount needed. I did 5.) under running water and pat dry with paper towels. Trim of any extra skin and any loose joint pieces.
  2. Spice to taste. A light sprinkling of my 7:2:1 seasoning is great. If you don’t have that, mix 1 T kosher salt, 1 t pepper and optionally ½ t garlic powder (granulated preferred) and ¼ tsp Cayenne (skip for little ones). This makes more than you need. Keep for next time.
  3. Placed on a prepared cooking pan with the thicker part of the drumstick to the outside. I usually line with aluminum foil to help cleanup. A rack elevates the chicken to help all sides cook evenly. You can do it without the rack but better with. Of course, a heavy spray of PAM on the rack or foil.
  4. Cook to 185 plus internal temp. DO NOT STOP SHORT of 185. About 35 minutes in my oven. Let set for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.

Last Updated

September 9 2014

Comments

  1. says

    Thanks! My drumsticks were already in the oven. When I read your post, I pulled them out, raised oven from 350 to 450, dried the marinade off them, lined pan with foil and put them up on a rack. Glad I read it!

  2. says

    If you want crisper skin yes but I’m not sure how crispy it would be anyways after the oil. I would probably dry it a little and cook it at 425 convection until the meat is done (185-190) but not add any more seasoning. It might be great.

    • convection says

      Convection just means rising heat, basically a regular, red-hot heating element. Are you sure yours isn’t?

    • says

      Here we are taking about an oven that has a fan to assist air circulation commonly call convection ovens. It gives a more even heat though out the oven and removes the packet of “cold air” around the meat. You get more rapid cooking. You are correct in physics that all ovens would have convections set up by the heating element but not equal to the fan assisted ovens.
      DrDan

  3. says

    Yes, see my “chicken for a hundred” post. Go to Recipe Index/Cooking for Groups/Chicken for A Hundred. Basically, I had about 14-15 per tray. So do two trays 12 per tray.

    I have very good convection so I ran two trays at a time and did not rotate. If you are unsure or have poor convection then you can do two but rotate top to bottom and 180 degree rotation halve way through. If no convection or rack, I think only one tray at a time and tent the first batch well to keep warm.

    • says

      I assume you mean GOYA seasoning. I would still wash and dry the skin. Unwashed chicken seems to be a little slimy and should ALWAYS be washed. Then if you think you need to wet it some for the seasoning then just do then minimum. I would probably just sprinkle on the dry skin and rub it in.
      As for the PAM. Just buush some vegetable oil on the rack. If no rack then brush on the pan. Maybe skip the foil so they don’t stick to that.

    • kikileigh says

      Sorry…keys froze up… Reynolds makes a non-stick aluminum foil that works great if you’re worried about your chicken sticking to the foil! The non-stick Reynolds Foil is the ONLY aluminum foil I use!! :) Hope it helps you too!

    • says

      Thanks for the tip. I have never used that product but a lot of people don’t have the racks that I use so frequently.

      Thanks again for to note.
      DrDan

  4. says

    Thank you for the great post on baked chicken! I’ve been looking for a recipe for something just like this for crispy skin, cause you know, that’s the best part even if it’s not all that healthy. :-). 150? I couldn’t imagine cooking for that many people.

    • says

      I hope it works well for you.

      150 pieces sounds massive but at least I only had to do the chicken. It took a couple of hours with two ovens just before the start of the party. The big roaster kept them hot all night. It worked great.

  5. says

    Thanks for the post! I’m making a variant of this and your oven french fries for dinner tonight. I keep coming across your website in my journey to learn how to cook, and I just wanted to say I appreciate all your recipes and tips. I’m an engineer so your critical eye resonates quite well with my learning style. (And I’m also cooking for two, and love that I don’t end up throwing away leftovers when I use your recipes!)

    • says

      They are baking racks not cooling racks. So read the label to be sure they are oven safe. I think most people use cooling racks in the oven also and it may be ok depending on the rack. I got mine at Meijer’s for about $8 each and they are “oven safe”.

  6. says

    What do you do about the blood that oozes out at the cut off joint (turns dark brown and ugly). I tired to remove mine with a spoon and red blood came out under it. I returned them to the oven as I figured they were not fully cooked even though an electric meat thermometer read 180 or above on a bunch of them. Any advice?

    • says

      I have never seen anything like that and I have done this 40-50 times. With properly prepared meat (not your prep but the butcher), there should be no blood left to come out. I think it was the meat if it is blood.

  7. says

    Thanks for the reply…it happens to me every time, so here’s what I found out from this website: http://eggheadforum.com/discussion/37670/why-bleeding-drumsticks

    “Did you buy your drums frozen (or “previously frozen”)? When you freeze chicken, the blood tends to pool at the bone, and when you thaw it, the blood flows out. 2 solutions: buy only fresh chicken, or, soak in 2 Tbsp. non-iodized (aka kosher, pickling and canning, or, sea salt) to 1 gallon water. After 30 minutes, rinse thoroughly, drain and pat dry. This technique is sometimes called “koshering.” (The “dead giveaway” to frozen chicken is a red bone, no matter what you do to it.)”

    I made drumsticks again this way (kids begged for them!). Same thing, so I just scraped off the brownish ooze and popped them back in for a few more minutes. I’ll try using fresh chicken drumsticks next time!

    • says

      Thanks for the research. The doctor in my says it is not blood but the bone marrow cell structure breaking down with freezing but it would look like blood. And it wouldn’t hurt anything but I’m not sure about the taste…

      If you do the salt soak (which is a brine), do not use my seasoning which is already salt heavy.

      Again thanks for the follow up.

  8. says

    Usually I rub the drumsticks with olive oil, but I will try your method tomorrow and see how they compare…I imagine I will get a better skin your way!

  9. says

    This is perfect! Did this last week & doing it again tonight. I season with Penzey’s Chicago Steak Seasoning & it really gives it a “cooked on the grill” taste, plus the crispy skin….mmmmmmmm! =)

  10. says

    Curious if you would recommend anything different if there was no skin on the drumsticks? Just not sure how the outside will turn out if the skin has been removed beforehand. Thanks!

  11. says

    I don’t think this method without the skin would do well. I can see a lot of dryness happening. If you have one of those legs with less skin on the thick end, it seems to get a little dry so taking the skin off and cooking at a high temp just seems to me to be asking for trouble. I have done skinless chicken breast but mostly a will coat with some oil or something to help keep them moist.

    • says

      They are baking racks not cooling racks. So read the label to be sure they are oven safe. I think most people use cooling racks in the oven also and it may be ok depending on the rack. I got mine at Meijer’s for about $8 each and they are “oven safe”.
      I’m not sure what you mean by regular oven rack…

  12. says

    thanks for giving me peace of mind. I always use my nose and after years of on again, off again cooking typed in the question of “chicken legs how long” the answer I got was wrong. I resorted to using instinct and denoted the time and temp. I naturally had done what you suggested by old intuition. Wish I could make you 1st result. The other one I read said 425 for 25 mins. That’s a bad idea!

    • says

      You can never go wrong using a thermometer. Remember to cook to the final temperature not the time then your results become what a scientist would call reproducible. Thanks for the comment.

  13. HJD says

    Great recipe, Dan. I have made these several times for my drumstick-loving husband and he enjoys them immensely.
    Very nice recipe to prepare when you want a quick meal with little clean up. I look forward to trying some of your other recipes!
    Thanks,
    Helen

    • says

      We are not thigh people so I have never tired it but I’m 99% sure it would be good. The final temp for the thighs should be about the same. If you do thighs, please come back and post the results. Dan

  14. Green Mermaid 22 says

    I just made my first drummies! I’m terrible at cooking meat, having been a vegetarian for the majority of my independent adult life, so cooking poultry properly has been somewhat of a mystery to me… AND THEY TURNED OUT AMAZING! So good, and I think next time I’ll try your BBQ tip. Thank You!!

  15. Tara G says

    So i need to make 100 legs for tomorrow can I cook them today, refrigerate and reheat? I won’t have time to cook them all tomorrow. Thoughts?

  16. erin slack says

    I don’t have a convection oven or a rack for the drumsticks, but I am going to be creative and power through! Thanks for the tips and I will write more in a couple of hrs to let you know how it goes…I am so not a cook :-)

  17. erin slack says

    So I used a rack from a wok I found in the cupboard and baked the drumsticks a bit longer and the were delicious! Thanks for helping the uncookables like me.

    • says

      Great. You are now “cookable”… Generally add 25 degrees to the temp if cooking a convection recipe in a nonconvection oven. But a little longer works too. Now your good to go for some other recipes. There are a couple of chicken breast recipes (one in Dec 2012 and the other Jan 2013) that are ultra taste and simple. You already have the pan and rack.

  18. Gerry Runstedler says

    Well I am impressed, not only with this recipe, but the fact that I actually prepared this recipe successfully…thank you, this worked perfectly.

  19. Fatima says

    I made these chicken legs today. Changed up the seasoning but I have to admit – some of the best chicken legs ever!

  20. Jess says

    I have drumsticks and fries in the oven. I seen your racks and thought “oh those look lilke my cooling racks”. After reading some comments I hope mine are indeed oven safe and don’t ruin my dinner! lol

    • Jess says

      These were probably the best drumsticks I ever made. Usually mine are bone dry, I think I cook them too low for too long.
      And the fries were nice and crispy compared to my usually sogggy ones. lol
      Thanks for the recipes!

  21. [email protected] says

    Definitely my go to recipe for drumsticks, I just change the seasoning and side dishes. I’ve cooked these up with Mexican, Asian and Cajun seasonings, all delicious! My husband and five year old picky eater love these!

  22. Kelly P says

    This turned out very well for me. I used your recommended seasoning and added a little paprika and they were delicious! Thank you!

  23. Kristara says

    This was the first time I’ve ever made drummies. I bought them on an impulse & thought, now what?
    They were amazing!!! The skin was crispy, chicken was juicy, spice blend w cayenne was delicious!!! I will be making these again & again. Thank you so much for sharing, I’m excited to try the Mac & cheese next!

    • says

      We do them frequently since they are so easy.

      The mac and cheese is really good but watch that end point carefully if you do the uncooked macaroni one. That is where most people have a problem plus they didn’t read the instructions about draining the liquid.

      Thanks for the comment
      DrDan

    • Sandra Modersohn says

      160 – 165 is for white meat. 180 – 185 is perfect for dark meat. Which is what drumsticks are. This disparity is also the reason why many people have a really hard time cooking a whole chicken to perfection…

    • says

      I agree. 165 for my breasts. I do like the taste and texture of the drumsticks better at 185-190. 180 is a little low for me. You are so right about the whole chicken thing. The white is over or the dark is under (or both) for most people. There are several tricks that are easy to fix that. I like the ATK trick with cast iron the best. See Simple Everyday Roast Chicken with Gravy at http://www.101cookingfortwo.com/simple-everyday-roast-chicken-with/

      Thanks for the comment
      DrDan

  24. Cat says

    Tried this tonight and the drummies were *amazing* and so easy. Seasoned with kosher salt, pepper and smoked paprika. Have you ever tried it with other pieces of chicken? Would this technique work with thighs or even bone-in breasts?

  25. Clint says

    Dr. Dan. Great and easy way to prepare drumsticks. I’ve used this link for about a year now to do my drumsticks. Everyone always asks me how I did it like there’s some cryptic secret involved. I pass along the method given here. Like I mentioned, I’ve used this for about a year and am doing so again today. Just wanted to finally say thanks. Have you posted anywhere about preparing thighs?

  26. says

    Thanks for the comment Clint.

    I have never done thighs but I’m almost sure they would cook about the same. I will need to get some to try and then I will have a cryptic secret… Nawwww….. I would spill the beans.

    DrDan

  27. Christopher Long says

    I brushed a lemon juice/seasoned salt mix onto them and cooked the legs according to the recipe and they turned out amazing.

    • says

      Opps… I forgot to reply here. I would either increase the temp by 25 degrees or cook a few more minutes. Remember it is the endpoint (temp) your are aiming for not a time.
      DrDan

  28. Sarah says

    Thank you for this post! I am planning to try this recipe tonight for my family. Quick question: The measurements for your 7:2:1 seasoning is

    7 Tbsp of salt, 2 Tbsp of black pepper and 1 Tbsp of granular garlic

    OR

    7 Tbsp of salt, 2 tsp of black pepper and 1 tsp of granular garlic

    ?

  29. Jennifer Martin says

    Wow! These were delicious — and so easy. Definitely to be added to my repertoire. (I actually brushed them with 1 TBSP melted butter before applying the spices — couldn’t resist.) The oven-baked fries I cut a bit bigger in narrow wedges and baked alongside the chicken: exactly 35 minutes and they came out perfectly.

    So glad I’ve found your blog. We too have a busy schedule so I look forward to trying your other recipes. Thanks for sharing!

  30. kikileigh says

    Before throwing my chicken legs in the oven to bake, I wish I’d have found this recipe. It was too late to change up so I’ll have to try YOUR recipe the next time.

    I do have a question though. It’s just my husband and me and I was trying to figure out how to bake these chicken legs and potatoes. What I came up with was slicing about 5 russet potatoes, and 1/2 of an onion, seasoning them in an aluminum roasting pan and tossing with olive oil. I then seasoned my 6 chicken legs with Natures Seasoning and salt, placed them on the bed of potatoes and onion, covered it, put it in a 450 degree oven for 20 mins. then UN-covered it and baked for an additional 45 mins (I have a very small oven (on a houseboat) so it takes a bit longer to bake/cook in it). It turned out pretty good but I’m sure it could have been MUCH better had I used your recipe for the chicken legs.

    My question is, do have have a recipe for chicken legs (either roasted or baked) and russet potatoes? Just something really simple but not filled with a whole bunch of different seasonings? I usually use Nature’s Seasoning, onion powder, a little bit of garlic powder, and sometimes salt and pepper. I don’t use things like rosemary, basil, or things like that although I do have a few of those spices in my spice rack. Can you give me a really simple recipe just using chicken legs, potatoes, and maybe other veggies like carrots, snap beans, etc?

    Thanks in advance! :)

    • says

      First I would use your normal seasoning that you already like. I would not cook the drumsticks in the same dish as the veggies. I like to cook these with air moving around them to crisp them some. But I would cook them beside the veggies. If your oven is small, on the same cooking sheet should be fine. If you don’t have a rack, then another commenter suggests nonstick aluminum foil.

      I do have lots of potato recipes. See http://www.101cookingfortwo.com/recipe-index/#Potatoes . I really like the Parmesan Garlic Baked Potatoes but lots of butter there (but worth it). The roasted red potatoes also matches up nicely in time and I have done the same technique with cut up russets and it works fine. You could throw in some baby carrots with the potatoes and I think (but don’t know for sure) they would cook nicely. The oven temp is a little lower on the roasted potatoes but use the 425 and they will just be done a little faster. A done potato is about 205 degrees internal temp.

      DrDan

      I know this isn’t a complete answer

  31. Mary says

    I am trying to cook chicken drumsticks tonight for the first time for my son’s birthday request. He wants fried chicken, but thought I’d try oven baking as I’m not a fan of frying. I’d like to do a Panko crust, though, to have some crunch and wondered if the times would be about the same or if the thicker crust changes anything?

    Thank you for your help!

    • says

      I would think the Panko would be burnt before the meat was done using my technique. I haven’t tried it though. Some of my other recipes use Panko while baking and they are nice in about 20-25 minutes at high temps.

      I don’t have a good suggestion… Sorry

      DrDan

  32. lavonne says

    I looked for the rack on meijers could not find it could u post a pic or email me one also can u tell me kinda more detail on how to use that thermometer that lost me right there, i got 12 legs i wanna do today after work, thanks

    • says

      Just a quick note. I won’t be home until 8 tonight. The racks can be any oven safe rack or you can put them directly on the foil but spray the foil with lots of PAM or use the nonstick foil. I got my racks at Meijer’s several years ago and who knows what they have now.

      I use a Thermapen that costs $100 but reads in only a few seconds but any meat thermometer should work but just take a little longer to read. Put it in the thickest part of the meat but not touching the bone to get the temp.

      DrDan

  33. Ophelia says

    Absolutely Horrible directions.
    Splattered all over my oven and made the fire alarms go off for half an hour.
    Ended up putting them in a 9×13 pan and covering with tin foil.
    Never again.

    • says

      Sorry it didn’t work well for you. High temp cooking can spatter a bit but I have done this many many times without significant issues and others are not having issues. I will defend my instructions… they are very straight forward.
      DrDan

  34. Aaron says

    If I put a salt based dry rub on the legs and let it sit in the fridge for an hour is it really necessary to pat them dry since the salt will pull the moisture out?

  35. Theredone says

    Hi Dr. Dan, we love baked teriyaki chicken legs, but I can never manage to get the skin nice and crispy. It’s always tasty but slimy, soggy. I am going to try your method tonight skipping the seasonings and BBQ sauce, but adding teriyaki sauce instead in the last five minutes. I am using a traditional convention oven, what would the timing be? Forgive me if you answered this, but I went through all the comments and didn’t see it.

    Thanks!

    • says

      You could do 450 or do 425 and cook a little longer. I would tend to do the longer. Remember you are cooking to an internal temperature not a time.
      DrDan

  36. Christy says

    I was looking for something to do with the drumsticks I bought for my daycare kids. This is perfect and quick. They will love their yummy lunch today! Thanks. :)

  37. Joshua says

    Dr. Dan the man! Thank you for your recipe. I made some BBQ chicken legs based off of this and they turned out great!

  38. pepper says

    what if i don’t have a convection oven? (i know this for sure)…what temp and how long should i cook them? thanks!!!

    • says

      You have two choices. 450 conventional or 425 and just go a little longer. I guess I would do the longer but either should work. Remember you are cooking to an end point of temperature not a time.
      DrDan

  39. Mic says

    This recipe was very simple and turned out perfect. Nexttime I will experiment with it and create something different, thank you.

  40. John says

    Ran out of propane … I cook everything on the grill. My wife left a note to cook the chicken… Not that hard but wanted to check… Saw your site and followed your directions. Thanks for the quick help. Keep up the good work. Check out my Facebook page I run with my 10 yr old daughter. “Kids and cars” people who share the passion of cars with their kids……it’s fun. Thanks john

    • says

      One of my best moves ever was putting in natural gas to the deck when we built the house 14 yrs ago. My days of going after gas are long gone.

      I’m glad it worked well for you.

      Thanks for the note
      DrDan

  41. Joe says

    Dr. Dan, I followed most of the suggestions for frozen legs, One hour of a salt bath first, rinse and dry, seasoned up and baked. Crispy on the outside and real moist and tender inside. This recipe is a winner.
    Thanks.

  42. MissAlice says

    These are wonderful! So easy and they turn out perfect each and every time I make them. Huge hit in my house.

  43. Joe says

    Dr. Dan, Just a follow up on the great drummie technique. I made 18 of em for 2 people so there was a few leftovers which I refrigerated. The next day I wanted something to go with my potato salad, I spied the chicken and thought hmmm, that would go nice but how do I reheat it?? Believe it or not, 40 seconds in the microwave and it was just as good as when I first made em. Hot, juicy and tender. I finished the rest of the batch in 2 days. :>) Now I’m going to try this technique with a bunch of thighs, mmm mouths watering already just thinking about it.
    C-Ya Joe:

  44. Christine H says

    I really appreciate your step-by-step directions…I am a grilling “newbie” and my repetoire is *extremely* limited…but thanks to you, I just added chicken drumsticks. They turned out perfectly! Thanks!

    • says

      Glad it worked so well for you. In a way, you are my target audience so it is very nice to know it’s helping.
      Thanks for the note and the rating.
      DrDan

  45. Ashley says

    I have made this recipe with slight variations in seasoning now on multiple occasions and it always comes out fantastic! Definitely would recommend to others! Quick, easy, and nice to be given an estimated time AND temperature!

    • says

      Thanks so much for the note and the rating. I try to give both an estimated time and temperature on meats at least. There is always some variability to be accounted for on time only.
      DrDan

  46. MissAlice says

    I came home from the store with a family-sized pack of chicken legs and had no idea how to cook them other than throwing them on the grill or pan frying. Finally I’ve found the best way to fix them! This is so easy with little to no mess. I usually stick with salt and pepper. But I’ve sprinkled them with Cajun seasoning and even lemon pepper and they are always great! Everyone in the house loves them. The instructions were spot-on and they always turn out perfect. Thank you for such an easy to follow recipe.

  47. Colin says

    Needed cooking time for drummers and found this. Old trick from bbq is to wash and dry the chicken like you say to, then pull the loose skin back, don’t force anything, put a little bit of mustard or mayonaise (I like mustard, seems to marinate better) on the exposed meat and brush it around to coat the meat a bit (this makes a sticky base), then put your seasoning on the coating, gently cover your seasoning with the skin again, and season the exterior if you like for a dry rub. Cover in plastic wrap and let it rest in the fridge for at least 1/2 an hour. Then oven roast as directed. Oven based bbq. Works awesome.

  48. Christina says

    I came across this site a few months ago and I must must say my family loves all of your recipes. Whether in the oven or on the grill they turn out awesome!! Also the directions are spot on. Great site!!!!!

  49. Ears14U says

    Thank you Mike for the webpage and recipe. You did an exceptionally good job assembling this tutorial. It’s laid out simple and to the point, just like most folks would wish everything was done. Thank you again!

  50. Kerri says

    Thank you so much for this!!!! The drumsticks were perfect! I’ve never been good at baking them before and needed this step-by-step instructions!

  51. says

    I’ve been cooking these legs for 50 minutes and they’re still at 150 degrees internally – My kids are famished.
    Why is this taking so long?

    I’m using 3 different meat thermometers.

    35 minutes seemed too short when I read it.

    • says

      Hummm…. 425 convection has never taken move then 40 minutes for me (and apparently others). So assuming three meat thermometers aren’t all wrong then the only variable left is the oven or the meat. I assume the drumsticks are not frozen to start then I suspect your oven temp is significant off. You can check with a oven thermometer. Have you had issues with other recipes in this oven?

      Dan

    • says

      Thanks so much for the note and rating.
      It is so important to cook to the endpoint not a time. I haven’t heard back from Kristian (the comment above yours) about the issue she was having.
      DrDan

  52. Loryn says

    Thank you for posting this recipe. I used this recipe tonight for my first time ever cooking Drumsticks, and it was delicious! It was so easy to prepare and it tasted amazing! It took all my strength not to eat all 5 of the drumsticks!

  53. Pam says

    uh oh…..I’m using a cooling rack in the oven! Hope I’m in for a surprise!
    ( I’m not a cook…. My first try)

  54. Michelle says

    Welp….here goes nothin’! I’m not a fan of bone-in chicken, but there was a really good deal on drumsticks at the grocery, so I’m going for it! I searches the good ole Google, and found your yummy sounding recipe. I was glad to find it because I really wanna try to find a “drummies for dummies” website. LOL
    I’ll check back in with my success/failure story :-p
    Thanks for sharing this!

    • says

      Thanks for the note. You should give some of the bone in chicken breast recipes a try also. Hope this one works well for you.
      DrDan

  55. AmeliaBedelia says

    At first I was skeptical, since I always use at least some oil to help crisp up the skin and it seemed too easy to really be any good. But everyone else raved, so I tried it. DELICIOUS! I’ll never make drumsticks the same way ever again!

  56. says

    Thanks for the note and rating. I use oil or butter on a turkey due to the length of the cooking but these quick cooks are better without (I my opinion)
    DrDan

  57. Brandy says

    First time cooking chicken legs (or really any meat that isn’t cooked in the crockpot) and it was very easy and very delicious! Has the crunch of fried chicken but is healthier and doesn’t leave you feeling greasy. Thanks!

    • says

      Thanks for the note and the rating.
      Check around the site and I think you will find other beginner recipes… Try some of the oven skinless chicken breast recipes.
      Thanks again
      DrDan

  58. Kathleen says

    Gonna give this a try for the meal tonight. Cooking for grandkids. I’ll let you know what they thought of the

    way I found for their wings. They are so used to eating what comes from the bag. Nana only cooks fresh.

    They do love the fresh stuff.

    Thanks for the tips.

    Kathleen

  59. Lisa says

    Um…..first off, I want to say that I have NEVER cooked or baked chicken drumsticks. Frankly, because I was scared and I had no idea HOW to even do it. Well, I finally got tired of just always having meat-free meals at home, so I tried this recipe. I just polished off three drumsticks by myself. They were that good! Thank you so much for posting this recipe. I now have so much more confidence about my ability to cook meat :) I literally showed off my “finished” pictures of the drumsticks to all my friends. That’s how excited and proud I was.

    • says

      Thanks for the note and rating. Glad it worked so well for you.
      Have a look around, maybe take a chicken breast recipe for a spin also
      DrDan

  60. Amy says

    I’ve been making baked chicken legs the same way for a while now. Today I decided I wanted to try a new recipe. Boy, I’m glad I did! These were a huge hit with my family. Definitely the best chicken legs I’ve made. I added the cayenne and while I loved it, they were a little spicy for my 7 year old. Next time I’ll omit it from his and put a little on mine. The tip to cook them on a rack really made a difference! Thanks for sharing!

    • says

      I do love my racks. And even that small amount of cayenne is a bit much for some kids.

      Thanks for the note and rating.
      DrDan

    • says

      Fairly well. Spray the foil well with PAM to prevent sticking. It wouldn’t hurt to flip half way through but shouldn’t be necessary.
      DrDan

  61. Neville says

    What do you mean by “Preheating the oven at 450 convection and cooking the chicken at 185? where are the units (C,F?) I don’t get the temperatures.. please clarify.

    • says

      The oven should be preheated to 425 degrees F for a convection oven. If you are using a conventional oven the 425 and it will take a few more minutes or 450 degrees. Cooking the chicken to 185 means an internal temperature of 185 degrees F for the chicken legs.

      Hope that helps
      DrDan

If you like a recipe, please leave a rating. If you have a food blog in a similar manor as mine, please leave a link to your blog. If your comment is spam, rude or obnoxious it will be deleted at my discretion. Keep it polite please. See Comment Guidelines for more information.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: