101 Cooking For Two

Oven Baked Chicken Legs – The Art of Drummies

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Oven baked drumsticks are about as simple as a recipe can get with these easy step by step how-to photos. Just pat dry the drumsticks, spice, and cook in a high oven. Then you will have crispy goodness for the family.

Close up picture of crispy drumsticks on a white plate
Editor’s Note: Originally published September 9, 2012. Updated with discussion and photos updated to improve presentation and add more information. The recipe remains the same. Please enjoy the update.

Everybody loves great drumsticks. Kids, grandparents, and mom and dad all love a crispy chicken leg. Now you can have them anytime you want.

Last year I took several weeks working on grilled drumsticks to get them just right. We were having a large retirement party for several family friends, and I was providing the meat course for a hundred people.

I initially wanted to grill all 150 pieces of chicken, but after I got the smaller batch perfected, it was obvious that mass cooking that large was not possible on a home grill. See Grilling Chicken Drumsticks – The Art of Drummies.

But the grill recipe work did show that the secret of a great chicken leg (drumstick) was in the internal temperature of 185. Not 165 which is the safe chicken temperature but 185 produces the moist tender chicken legs you will ever have.

So I switched my attention to the oven with excellent results. See Chicken for a Hundred. Since then I have done mainly oven drummies. Here is the scaled down version.

My Rating:
My rating system. Great 5 out of 5
Just excellent. It always brings a child-like smile to my wife’s face.

Pro Tips: Recipe Notes for Oven Baked Chicken Drumsticks

  • DO NOT SKIP THE PAT DRY or you will not have crispy skin. (See https://www.101cookingfortwo.com/chicken-rinse-not-rinse/  about rinsing the chicken)
  • 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, 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.

How long to cook drumsticks?

There are three variables: drumstick size, oven temperature, and desired internal temperature. I’m aiming for 185 (see next section), so at 425 degrees for about 35 minutes.

At 375 to 400 degree for 40 to 45 minutes to get the right internal temperature, but the skin will be slightly less crisp.

Comment on the final internal temperature of drumsticks

Many want to cook drumsticks to 165 which is the minimum safe internal temperature for chicken for the FDA. There is a difference between safe and done. Pork is safe at 145, but you sure won’t want your pulled pork to be cooked to 145. It would be terrible.

Also, a lot of recipes cook “until fluids run clear.” Excuse me but what does that mean? You should be standing there poking it with a knife and losing all the moisture. Not a good idea. Also, I suspect that may even be below the safe minimum temperature.

While I cook my chicken breast to 165, there is way too much fibrous tissue in drumsticks. They will be tough and stringy. Just plan not done. Please use 185 as you finish temperature. Check the comments if you need confirmation.

Other Related Recipes
The cooking time makes this a great match for my Easiest Crispy Oven Baked French Fries. Check them out.

image of patting dry drumsticks with white paper towels

Preheat oven to 425 convection. Pat dry the drumsticks with paper towels.

image showing loose bone on a raw drumstick

Trim off any extra skin and any loose joint pieces.

image of seasoning drumsticks
Spice to taste. Here I’m using a light sprinkling of my 7:2:1 seasoning.
If you don’t have that the just some salt and pepper to taste. Other seasonings at your option. A touch of cayenne is nice.

drumsticks on a rack on a cooking tray with foil ready for oven

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

pile of drumsticks on a white plate

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

image of drumsticks with French fries on a light gray plate

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Image lf a pile of chicken legs on a white plate
Oven Baked Chicken Legs – The Art of Drummies
Votes: 4010
Rating: 4.4
You:
Rate this recipe!
Print Recipe
Oven baked drumsticks are about as simple as a recipe can get with these easy step by step how-to photos. Just pat dry the drumsticks, spice, and cook in a high oven.
  • CourseMain Course
  • CuisineAmerican
  • KeywordBaked Chicken, Drumsticks
Servings Prep Time
6 drumsticks 10 minutes
Cook Time
35 minutes
Servings Prep Time
6 drumsticks 10 minutes
Cook Time
35 minutes
Image lf a pile of chicken legs on a white plate
Oven Baked Chicken Legs – The Art of Drummies
Votes: 4010
Rating: 4.4
You:
Rate this recipe!
Print Recipe
Oven baked drumsticks are about as simple as a recipe can get with these easy step by step how-to photos. Just pat dry the drumsticks, spice, and cook in a high oven.
  • CourseMain Course
  • CuisineAmerican
  • KeywordBaked Chicken, Drumsticks
Servings Prep Time
6 drumsticks 10 minutes
Cook Time
35 minutes
Servings Prep Time
6 drumsticks 10 minutes
Cook Time
35 minutes
Ingredients
  • 6 legs Chicken drumsticks about 1 1/2 lbs
  • salt and pepper to taste or 7:2:1 or 7:2:2 seasoning
Servings: drumsticks
Units:
Instructions
  1. Preheat oven to 425 convection. If you don't have convection, do 425 conventional and add a few minutes.
  2. Pat dry the drumsticks with paper towels. (See https://www.101cookingfortwo.com/chicken-rinse-not-rinse/ about rinsing chicken)
  3. Trim off any extra skin and any loose joint pieces.
  4. Spice to taste. Here I'm using a light sprinkling of my 7:2:1 seasoning. If you don't have that the just some salt and pepper to taste. Other seasonings at your option. A touch of cayenne is nice.
  5. Placed on a prepared cooking pan with the thicker part of the drumstick to the outside. I usually line with aluminum foil to help clean up. A rack elevates the chicken to help all sides cook evenly. You can do it without the rack but better with it. Of course, a heavy spray of PAM on the rack or foil.
  6. 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.
Recipe Notes

Pro Tips:

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

________________________________

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.


Last Updated
January 24, 2018
Nutrition Facts
Oven Baked Chicken Legs – The Art of Drummies
Amount Per Serving
Calories 160 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 80mg 27%
Sodium 477mg 20%
Protein 19g 38%
Vitamin A 2%
Vitamin C 4%
Calcium 2%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Molly and Lilly dogs running in leaves

 

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Oven baked drumsticks are about as simple as a recipe can get with these easy step by step how to photos. Just pat dry the drumsticks, spice, and cook in a high oven. Then you will have crispy goodness for the family.
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Comments

  1. I’m in the process of making this NOW! I however, only eat fish as a “meat” but my husband eats all meat.

    I was wondering do u cover the pan with foil also. Or just leave it uncovered for the whole duration of time?

    Reply

  3. 5 stars for this one. We had thighs and drummies tonight, turning the pan at 15 minutes and temping at 30 with the convection oven at 425. The thighs were both at 184-187. The drummies were around 200. They were great. The skin was so good, my wife ate the skin only on the two leftover pieces.
    Great job Doc!

    Reply

  4. Hi Dr. Dan!

    I can’t belueve this post is 5 years old!! I was looking for a good recipe for baking chicken legs and happened upon this. I found out that the chicken I had was actually thighs! I decided to give your recipe a try with thighs. Oh my goodness it was so good and crispy. I had to go 5 minutes longer, but this will now be a regular staple in our weeknight dinners. Thanks Dr. Dan! I can’t wait to try some of your other recipes.

    Reply

  5. I’m so happy I found your recipe! I’ve never found a simple chicken recipe I liked very much, but this looks like The One!

    I’m wondering what you think of the recent news that putting meat ahead of time into a marinade is basically pointless? Two chefs from a major test kitchen were guests on a cooking show I listen to and they said that they’d done exhaustive testing and discovered that marinades (whether lemon-based, vinegar, alcohol — it didn’t matter) basically just remained on the surface of the meat, penetrated only about 1/8″ into the flesh, no matter whether it was left for 15 minutes or overnight, and you would do much better to just use the marinade as a sauce. I’ve always been frustrated with marinades for just this reason, so I was very happy to hear this. What a relief to skip the whole step of making the marinade and preparing the whole thing the night before, etc! Any opinion on this?

    Thanks for the recipe! My oven is preheating now! 🙂

    Reply

    • Hi Gillan,

      I do try to do simple recipes that work. Hopefully, it works for you.

      Basically, I agree, mostly. But, if you want a particular flavor for a meat, that 1/8 inch of intense flavor is really nice. But, the “pro” grillers/smokers use injectors for a reason. I think dry rubs are about the same and mostly I just rub and go anymore.

      Remember, brines are not the same as marinades. They do more. Smaller molecules involved, osmotic gradients etc. I do have a chicken breast recipe called super moist that is a combo brine/marinade that works well.

      Thanks for the note and welcome to the blog.
      Dan

  7. I’ve made this recipe many times and have a batch in the oven right now. I rarely leave recipe reviews but this is long past due… these turn out perfect every time, crispy on the outside, juicy and flavorful on the inside, and with the high cook temp they are done so quickly compared to other recipes. I love your website Dr. Dan, and I adore the pictures of your dogs!

    Reply

  9. Just wanted to say thanks for this recipe! As a graduate student money it tight so this recipe is a lifesaver. I’ve been making these about once a week for a couple of months now. I love to play with the spices. I’ve been using Penzey’s lemon pepper recently, but I also love it with their Galena Street blend.

    Reply

  10. Dr. Dan, I cooked per instructions. The legs tasted great (used your seasoning 7-2-2) but didn’t brown, much and the skin was not real crispy. Even tho, I will use recipe again, but wondering what I might try differently to get results you and others are getting. Cooked in convection oven.

    Reply

    • Hi Cindy,
      Only a few comments. Be sure to pat dry. Try higher placement in the oven. And you can always hit it with a minute or two of broiler.
      Thanks for the note.
      Dan

  11. Might be a silly question, but I get this every time I bake these or any kind of drumstick recipe. Is there any way to release the water from the chicken drumstick after they are done cooking, or should that even be happening?

    I’ve started to poke the wings with a fork after they are done cooking, I’m just curious if that is the right way to do it or not.

    Reply

    • Hi Brandon,
      Not a problem that I have ever seen…

      So what to do about it? First let’s discuss cause. I have two possibles. First that the drumstick (or wing) has been previous frozen that does lead to some free fluid. Think of those ice crystals under the skin. Next is not allowing fluid long enough after cooking to reabsorb. The main reason for the rest after cooking most meats.

      If it is previous frozen, then get fresh. Or change stores since their supply chain may freeze somewhere along the line. The second issue is obviously to allow a longer rest.

      If neither of those, poke your holes if it continues since I have no other ideas.

      Thanks for the note.
      Dan

  12. Made this for my parents and grandma tonight and they all enjoyed it! I cooked 9 drumsticks at 450F (conventional oven) for 35 minutes and the chicken turned out really delicious. Thank you for this recipe!

    Reply

  15. Hi – I came upon your site as I was looking for something else, and am I glad I did!! It’s wonderful. I was encouraged to try my convection oven for the first time, after many years of only using my conventional setting. The drummies were out of this world! The crispest, juiciest chicken I have ever made. My husband and I loved them. I’m looking forward to trying more of your recipes. Thank you!

    Reply

    • Hi Barbara,
      This on my most popular recipe. Have a look around and let me know if you have any questions.
      Thanks for the note.
      Dan

  16. Thanks Doc!
    I was one of those who cooked drums at a much lower temp for a much longer time. They were always good drumsticks, but I tried your way and they are ten times better!! Thank you for being generous and sharing your recipes. God bless Dan-the doctor of palates!!

    Reply

  17. Thank you for making this as easy as and cheaper than frozen pizzas… I used to cook, I stopped, and have my reasons BUT I love my husband and want to give him FOOD again. Anything that can give us all more time together, less fanciness, but honest goodness, I’m really appreciative of.

    Reply

  18. Love this recipe! It is absolutely my go-to for cooking up drumsticks, works equally well on the grill
    (we turn them every 7 minutes when we cook them on the grill). Have used the spice on thighs and breasts as well. Making some right now for my son and his buddies.

    Reply

  19. I just wanted to say thank you a million for sharing. Having never made drumsticks before, I came to google for advice and chose your recipe based on simplicity. My boyfriend loves these drumsticks, I’ve made them several times now and he continues to tell me ‘best chicken I’ve ever had.’

    Reply

  20. Thank you so much for this crispy, delicious recipe! I’ve made it twice for my family and it was a hit both times. Super easy and economical! Even the leftovers are wonderful. This will definitely become a regular dish in the meal rotation.

    Reply

  22. Found this recipe today after I found a great sale on chicken drumsticks. My husband is a huge fan of wings but I personally am not a fan of chicken wiings (and drumsticks) unless the skin is really really crispy, I made up your seasoning mix, made sure the drumsticks were patted dry, and followed your cooking instructions. Once the 35 minstrel were up I brushed some with a bar b questions sauce, some with a honey garlic sauce and a few with a General Tao sauce and wow oh wow!!!They were probably the best wings I’ve ever had! My husband said they were fantastic! This recipe is definitely a keeper!

    Reply

  23. This is the easiest chicken recipe that turns out perfect every time. I found this recipe after I had purchased a huge amount of drummies ( they had an incredible sale). I only have a countertop convection oven. I’ve found that mine only need to cook about 25 min. Probably due to its size. But I pack as many as I can on the rack and they come out perfect. Plus I made the 7:2:1 seasoning. Perfection! Thank you.

    Reply

  24. How would you bake the chicken legs if the skin is removed? I have tried baking with skin on and then removing and the meat is tasteless that way.

    Reply

    • Hummm…. not sure. Without the skin, these will dry rapidly at high cooking temperature. At a lower cooking temperature, due to longer time, they will dry. You might try a nice coat of seasoned olive oil but I’m not sure.
      Dan

  25. I made these the other night and did not have a meat thermometer so used a candy one. I checked them after 35 minutes and were only at 150 so left them in for twenty more minutes and the thermometer said 155. They looked done so I ate one. Been in bed sick since then! Will never make that mistake again!

    Reply

    • Sorry you got ill.

      You probably need Santa to bring two thermometers. One meat and one for the oven. If it spent 55 minutes at that high of an oven temperature, they should have been over cooked.

      Dan

  26. I’ve created this recipe several times and sometimes with variation. If you have little ones and yet like a little kick to the flavor, please try Old Bay Seasoning on your chicken. Most Marylanders have been raised on steamed crabs with Old Bay and use it on most everything else. Spicy without excessive heat. Works great in potato salad also, which is a very nice side dish to this recipe.

    Reply

  28. We’re celebrating Thanksgiving on Sat. because of conflicting family schedules so I took some chicken legs out of the freezer for dinner tonite. They were still a little frozen when it cam e time to cook . I was planning on BBQing but had other things to do with my time besides standing outside freezing. Soooo I fired up Google and out popped your recipe.
    I used a regular gas oven @ 425, a 13X9 pyrex dish (unfortunately no rack available) and my usual go-to seasonings sea salt, Lawrey’s Seasoned Pepper, onion powder & garlic powder.
    I rinsed the legs, patted dry , sprinkled with seasoning and slid them in the oven for 50 mins. The whole family thought they were the best oven legs EVER! My picky daughter who has to have katsup on her chicken ALWAYS, said it didn’t need it! Definitely going to purchase a oven rack for these. I think they would’ve been cooked more thoroughly with one . Thanks for this recipe.

    Reply

  30. i’d like to suggest you advise temperatures in Celsius also. Most of the world uses it and will be annoyed at having to google the conversion, when you could just do it once for all your visitors.

    Reply

    • Hi David, I will look at doing it going forward but there are almost 450 recipes here that would need editing. The main problem I see is that there is already lots of confusion about convection vs conventional temperatures. To add two more numbers would add more confusion. 95% of readers are North American. Maybe a conversion chart in FAQs….
      DrDan

  31. Yep, your time is way off. I cooked mine for 40-45 to makes sure the meat is tender at the bone. You really need to think what you’ve offered in regards to the cook time.

    Reply

    • No, the time is right for most. For me at least 50 times. But variables of thickness, initial temp of the meat and most often your oven can change the time needed to cook properly. That is why we always cook to a final temperature and never by time.
      If your time is off significantly from listed estimate then you should check your oven temperature since it will effect all your cooking.

  32. We make these all the time and love them! I was a bit skeptical of cooking them to 185 rather than 165 but the meat is never dry – in fact, it’s always tender and juicy. Thanks for this recipe and technique – it couldn’t be easier!

    Reply

  33. This recipe is the Best.
    I have used it for 2 years now – it cannot be beat.

    Thank you for explaining “why” to do certain steps.
    Makes it easy to remember & one can extrapolate the principle to other cooking.

    Big Ups for this one!

    Reply

  34. Dear Dan,

    I need to bake 100 drumsticks for a party next week. Can I bake them as much as possible at once or will the baking time increase?

    Thank you in advance

    Reply

  35. I went to grill my drumsticks according to your recipe for grilling…when I went out to turn them I found my grill ran out of gas. I’m happy to see the recipe for the oven is much the same, cause that’s where they are now. First time I used both the convection on my stove, and your recipe!

    Reply

    • Welcome to the blog. The two recipes were developed at about the same time as I experimented with drumsticks to do a party for 150 people. I first wanted to grill, and although I got the technique right, it was too much work for a mass cooking. So the oven recipe developed off that.
      DrDan

  36. I just wanted to thank you! This is the first recipe I used off this site and I’m hooked. I used this to make both dry rub drumsticks and ones marinated in Italian dressing (something my mom always cooked on a grill but living in an apartment complex I don’t have access to a grill). Both came out amazing (unlike every other attempt I’ve made to cook anything but a whole chicken in the oven). I’m looking forward to trying more of your recipes and making them my own. I love cooking and now I enjoy it even more.

    Reply

    • Hi LilyRose, This is the most popular recipe on the site and one I have done at least 50 times. Nothing beats a good drumstick. It is so easy to get right if you cook to the right temp.
      Thanks again for the comment

      DrDan

  37. OMG this recipe! My five-year-old loves what she calls “Chicken onna bone” and always wants me to make it for her, but I have always thought it would be too hard to get right. This recipe is PERFECTION. Chicken came out perfect and crisp. I cooked it at 425 in a conventional oven for 40min., until all pieces registered 185+. Skin is crispy, meat is tender. She polished off 3 pieces in about 5 minutes. Thank you!

    Reply

    • Safe temp is 165 and excellent for chicken breasts. But there is a difference between safe and tender. This is dark meat and lots of fibrous tissue and are much better when cooked to 185. Please try it. Also do not cook by time just temperature. Of course if you are going for 165 not 185 it would be quicker.
      DrDan

  39. Hi DrDan, I followed your instructions to a T and they came out great and taste delicious, I always wondered why my drumsticks never came out crispy before but now i know the secret(s). I loved that your recipe was easy to follow and only needed a few ingredients.
    Thank you very much and i look forward to trying out your other recipes.

    Reply

  41. Made this for dinner tonight, had a large pack of drumsticks and was looking for something simple to prepare. Instructions were easy to follow, and seasoning was tasty for the whole family. Worked great in my convection oven and even used my oven probe to bake to 185 degrees. Thanks for sharing this recipe, will make this again.

    Reply

  42. Thank you, Dr Dan. I’ll get a thermometer and check it because I’d like to use the convection but don’t trust mine. I didn’t see the reply link so I hope its ok to respond here. Love your site.

    Reply

    • The comments will only go 2 deep so there was no reply button on my comment.

      I use convection most of the time. A little faster but mainly more even cooking.

      DrDan

    • I got a new Mac last fall after 20 yrs plus of PC. The different autocorrect is driving me CRAZY….

      About the chicken washing, I think I will agree with the FDA on this one. Most people a just a little sloppy on some of this. If you’re careful, I’m sure it can be done safely but really since I stopped washing, I can’t tell the difference. So I’m seeing is as an unnecessary step now.

      Thanks for the note.

      DrDan

  44. Loved the recipe. Easy, quick, yummy. My only comment has to do with waking the chicken. I think that not advising to wash raw chicken is horrible. Advising on wishing it he right way and clean up would have been better. I only open my chicken in an empty sink, I leave the scissors that I used to cut the package and trim excess, in there until done. I pat dry and put in the pan and spice. I then spray bleach in my sink and let it sit for at least 10-15 minutes, including the scissors and even give a quick spray and wipe over on the counter around the sink area in case of accidental splashing. Takes just a few minutes and I am rest assured that everything is clean!

    Reply

  46. I was going to put my legs in the slow cooker this morning (chicken legs I mean heehee) but didn’t have all the ingredients. I decided to Google an easy baked chicken leg recipe and here it is !!!

    It sounds spectacular !!! I am going to make this tonight when I get home !!! Our sides will be baby taters and broccoli.

    I’m looking forward to coming back and giving my review !!!

    Bring on the crispy chicken !!!

    Reply

    • Hi Ron, The 7:2:1 can go on anything. I modified it to 7:2:2 for my garlic-asorous wife. It turned out that when it was recommend at a cooking school, many of my earlier personal recipes used about those ratios.
      Thanks for the note.
      DrDan

    • It is a good seasoning. I made the mistake of having bigger holes for it to sprinkle and end up being way to much. However, I since corrected it and BAM… perfecto. I will be making the pan seared to oven pork chops tomorrow. Thanks for the website, it has been a blessing.

  48. I have always made them on the rack but the patting dry is what I was missing, so glad I read your post today, it made a world of difference. Some other sites had the “pat dry” step but never made a big deal out of it so neither did I. Big mistake. Thank you so much for pointing it out. They are crispy like I always wanted!

    Reply

  49. Hey Dr. Dan…. This isn’t the first time I am making this. I’ve bookmarked it for later use as well. Thank you for posting and continuing to comment as these comments help too. :) Please deliver more great recipes if you have ’em. :)

    Reply

    • Hi Trang,
      Thanks for the note and rating. I must say after 400 recipes, it’s getting a little harder to decide what to do next.
      DrDan

  50. Thanks for sharing this recipe method, the drumsticks turned out great! I didn’t follow to the letter since I placed the drumsticks on a foil covered 1/2 sheet pan instead of a rack…but they still turned out juicy, tender and the skin was crisp.

    Reply

  51. Thank you. This is an excellent recipe, and your instructions are wonderfully clear and complete. This is exactly what I was looking for and my family loves these chicken legs.

    Reply

  52. Your baked chicken recipe was the best one I have gotten on the Internet, Thank You So Much!! The chicken turned out perfect, the rack made a big difference.:)

    Reply

  53. I made this tonight and they were delicious – thank you! I’ve been looking around the rest of your site and am feeling so inspired – so many more yummy recipes to start making!!! Thanks for all the hard work you put into this site.

    Reply

  57. We are making baked drumsticks tonight for supper. I have 12 of them. I have a convection oven. Should I increase cooking time?

    Reply

  59. Becareful with chicken.! I recommend buying a thermometwr becausewhat you pay for it is way betterthen throwing up all night. Trust me

    Reply

  60. Not sureif it was because chicke. Was skightly frozen still ( cooked it for an extra twenty minutea no thermometer) but i have been puking for about seven hours now ( ate at seven starting throwing up at one) any advice would help and i adviseextreme caution with chicken lol

    Reply

  61. Hello! I just wanted to say thank you for this recipe. I looked this up about 2 years ago and my kids love these drummies! I can never remember all of the details so I have to look this up every time. Lol Thanx!

    Reply

    • Safe does not equal tender. White meat is good at 165 but dummies are tough and stringy. I find about 185 or a little more just right.
      DrDan

    • Hi Samantha,
      It can stick some if you do that. The non-stick foil would be preferred. Other recipes that bake on the tray will flip half way though.
      DrDan

  66. I’ve got 150 to cook in the morning for a birthday party, so I’m putting all my trust in your method !!! Lol no pressure.

    Reply

  67. The chicken was delicious. My family loves it. However, I just cleaned my oven 4 days ago and the chicken cooked so fast and hot that it splattered juice and fat all over my freshly cleaned oven. Caused the smoke detector to go off several times too. Reminds me of cooking bacon in the oven (what a mess!) but still yummy chicken. Not sure if this is solvable, but wanted to give a heads up. I should mention I have a regular old conventional oven. Maybe that’s it.

    Reply

    • Hi Lauren,
      Sorry for the smoking… and yes I think the conventional vs convection has a lot to do with it but let’s see if we can improve that. First cut the temp a little, so we are at 425 convection and many would go to 450 conventional… but lets go down to 400 or even a little lower. Use a high sided pan like a cake pan instead of a baking sheet. As always cook to a final internal temperature and not by time. This would obviously take a little longer.

      See if those things help.

      Also… one of my top recipes is bacon in the oven. I have personally done this many many times and never had a smoke issue… go figure…

      DrDan

  68. What does it mean to : ‘Cook to 185 incl internal temp.’? I am Dutch and have no clue. I thought I needed to bake them at 425 F? So what is 185?

    Thanks! I’m baking them right now, so any quick answers may still be helpful!

    Reply

  69. I made this tonight using chicken legs. I opted to use the batter/egg/batter method. It made the PERFECT “fried” chicken. I took some pictures to include, but I couldn’t figure out how to attache them. Thank you so much…I will definitely be making this, again!!

    Reply

  70. Awesome recipe! We all love crunchy skin. I used some extra spices and it turned out amazing. I sprinkled generously with Kosher Salt, fresh ground pepper, paprika, onion powder and garlic powder. Next time I am going to use smoked paprika, another favorite of ours. Thanks so much for the great cooking tips.

    Reply

  72. I came about your recipe last night and tried it, we loved it, very nice and juicy. However, not crispy after I added the BBQ sauce. Did I do something wrong perhaps?? Right about 32 mins I took the chicken out of the oven (they were nice and crispy) I added my BBQ sauce, put them back in the oven for 5 additional mins, pulled the chicken out and it wasn’t crispy…rather chicken drumsticks w BBQ sauce all over…so I turned my broiler on low and put them back in for 5 mins…. The chicken still wasn’t crispy? The BBQ sauce was starting to turn brown from the sugar content (just how I like it) but I didn’t want the chicken to burn or have a burning taste to it. I pulled it out and the internal temperature was at 190* degrees. I didn’t want to put the chicken back in and over cook it… what can I do differently next time to get nice crispy BBQ drumsticks?

    Ohh and I tried to rate this recipe and give it a 4 star rating but it wouldn’t let me?!? I must be doing something wrong! :)

    Reply

    • When I add BBQ sauce it is a very light coat so it doesn’t seem to effect to crispy much. If that doesn’t do it for you then just a light bush after they are done.
      The rating thing is by the recipe plug-in and I have no control but I will pass it along.
      Thanks for the note
      DrDan

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