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Oven Baked Chicken Legs – The Art of Drummies

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Oven baked drumsticks are about as easy as a recipe can get. Just pat dry the drumsticks, spice, and cook in a high oven. Then you will have crispy goodness for the family.

Oven Baked Chicken Legs - The Art of Drummies from 101 Cooking For Two

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 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 makes this a great match for my Easiest Crispy Oven Baked French Fries. Check them out.

My Rating:

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

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.

Comment on the final internal temperature.

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

pat dry drumsticks
Preheat oven to 425 convection. Pat dry the drumsticks with paper towels.
trim and prepare drumsticks
Trim off any extra skin and any loose joint pieces.
season drumsticks
Spice to taste. Here I’m using a light sprinkling of my 7:2:1 seasoning. If you don’t have that, mix one tablespoon kosher salt, one teaspoon pepper and optionally 1/2 teaspoon garlic powder (granulated preferred) and 1/4 teaspoon Cayenne (skip for little ones). This makes more than you need. Keep for next time.
drumsticks 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.
Oven Baked Chicken Legs - The Art of Drummies from 101 Cooking For Two
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.

Oven Baked Chicken Legs - The Art of Drummies from 101 Cooking For Two
Oven Baked Chicken Legs – The Art of Drummies
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Oven baked drumsticks are about as easy as a recipe can get. Just pat dry the drumsticks, spice, and cook in a high oven. Then you will have crispy goodness for the family.
  • CourseMain Course
  • CuisineAmerican
Servings Prep Time
6 drumsticks 10 minutes
Cook Time
35 minutes
Servings Prep Time
6 drumsticks 10 minutes
Cook Time
35 minutes
Oven Baked Chicken Legs - The Art of Drummies from 101 Cooking For Two
Oven Baked Chicken Legs – The Art of Drummies
Votes: 977
Rating: 4.38
You:
Rate this recipe!
Print Recipe
Oven baked drumsticks are about as easy as a recipe can get. Just pat dry the drumsticks, spice, and cook in a high oven. Then you will have crispy goodness for the family.
  • CourseMain Course
  • CuisineAmerican
Servings Prep Time
6 drumsticks 10 minutes
Cook Time
35 minutes
Servings Prep Time
6 drumsticks 10 minutes
Cook Time
35 minutes
Ingredients
  • 6 Chicken drumsticks about 1 1/2 lbs
  • 7:2:1 or 7:2:2 seasoning or kosher salt and pepper
Servings: drumsticks
Units:
Instructions
  1. Preheat oven to 425 convection. Pat dry the drumsticks with paper towels. (See https://www.101cookingfortwo.com/chicken-rinse-not-rinse/ about rinsing chicken)
  2. Trim off any extra skin and any loose joint pieces.
  3. Spice to taste. A light sprinkling of my 7:2:1 seasoning is great. If you don’t have that, mix one tablespoon kosher salt, one teaspoon pepper and optionally 1/2 teaspoon garlic powder (granulated preferred) and 1/4 teaspoon Cayenne (skip for little ones). This makes more than you need. Keep for next time.
  4. 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.
  5. 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.

________________________________

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
June 7, 2017

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.

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Oven baked drumsticks are about as easy as a recipe can get. 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. 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!

    Reply

    • I can’t belive the real secret is not out . On top of the 400 temperature the biggest french secret my grandmother use all the time.

      Marinate all chicken 2 to 3 hours in lemon juice .

      This brings the lowest rated meet in the market (drums ) to the finest .

      Use only sea salt and black peper.

      And that’s it …

    • I haven’t used my convection oven much and I was happy to find your recipe with instructions for it. I prepared them as you said and set it to 425 and put the timer on for 35 minutes. I also put my oven thermometer in one of the legs, careful not to touch the bone. When the temp timer went off, it still showed 18 minutes left to cook. I turned the temp down to 350 and left them in for about 10 more minutes. They are done inside and they reached over 200 degrees. I don’t know why they cooked so fast. My oven is gas. Could that have made a difference?

      Having said all of that, these baked legs are scrumptious!! Thanks so much.

    • Hi Linda,
      I would think your oven is running hot or the thermometer is way off. I would guess the oven first. You might want to get a $10 oven thermometer to check it. As you see this recipe is very forgiving, just get it to the right temp and your good but some of your baking could be very effected so it is worth checking out. I have done this recipe probably 50 times and it is always 35 minutes with variation of only a few minutes.

      Thanks for the note and rating.
      DrDan

    • Thank you. I have been using this for a long time now and everyone in my house loves it. Easy and the chicken really is crispy without frying it.Amazing!!

    • Linda,

      When using the convection setting, you have to reduce the temperature by 25 degrees. So you really cooked them at around 450 :D

  2. You know this post gets over a thousand visits per day and you are the first comment. Thanks. I know you will love it.

    Reply

    • Made this with fresh corn and sautéed green beans. The rack is a definite must have.
      This recipe is a keeper! Thanks, Dr. Dan!!!

    • Hi Dan! How close to the broiler do you place the drumsticks? Right now I have them at about 5 inches away. not sure if this matters being that the broiler isn’t on. Thanks for any feedback! Can’t wait to try them!

    • Hi Tami,
      Unless noted otherwise I always place oven dishes about in the middle to slightly under. I like the top of the dish in the middle. Since I almost always use convection, it probably do not matter much but many are still using regular conventional ovens so middle is always good.
      DrDan

    • Dan,

      Thank you for this wonderful recipe. The beauty is in its simplicity. After reading some of the comments and my own past experience, I now understand that the lack of oil, padding very dry and the rack are three of the essential elements for crispiness – that great umami feeling of skin that shatters in the mouth. I have tried hard to find the way to this result (often using way too high heat and/or using a higher burn point oil). As usual, the simplest answer is the best. I use my own rub: himalayan salt, cracked black red pepper, cayenne, dry Colemans mustard, oregano and garlic. I will try Old Bay next with a mix of citrus pepper. I would be curious about any grilling variations or whole chicken thoughts you might share.

      Thanks again,

      Joe

    • Hi Joe,
      Simple is best sometimes. Glad it works for you.
      The grill version is https://www.101cookingfortwo.com/art-of-drummies-grilling-chicken/. There are also grill versions for thighs around here somewhere. They are basically the same but the grill thigh recipe uses a modified grilling technique due to the high-fat content.
      My best whole chicken oven recipe is https://www.101cookingfortwo.com/simple-everyday-roast-chicken-with/ which is inspired by Cooks Illustrated and do use some butter on the skin but it is very nice. Plus there is gravy. I do love gravy.

      Thanks for the note.
      Dan

  3. I’ve been marinating my drumsticks for 12 hours in a tangy Italian oil and vinegar dressing. Should I pat it dry a bit before putting it in the oven at 425° convection?

    Reply

  4. 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.

    Reply

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

    • 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

  6. Go for 425 non-convention and it will take a few minutes more, keep it in the middle of the oven and don’t crowd the tray.

    Reply

  13. 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.

    Reply

  16. Thank you Dan! This worked awesome. And thanks for the tip about the aluminium foil…saved me a lot of cleaning.

    Reply

  17. I seasoned mine with goya which needs to be a lil wet to soak n should I still pat dry and I dont have pam:( what else can I use so it wont stick

    Reply

    • I assume you mean GOYA seasoning. 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.

    • 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!

    • 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

  18. 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.

    Reply

    • 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.

  19. 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!)

    Reply

  20. What kind or rack do you use? Is it like a standard baking rack, or is a special rack designed to go in the oven?

    Reply

    • 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”.

  21. 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?

    Reply

    • 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.

  22. 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!

    Reply

    • 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.

  25. 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! =)

    Reply

  27. 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!

    Reply

  28. 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.

    Reply

    • 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…

  31. 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!

    Reply

    • 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.

  32. 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

    Reply

    • 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

  34. 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!!

    Reply

  36. 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?

    Reply

    • I would not. They will taste like warmed up chicken legs… I did experiment with partial cooking and it is a definite no go… The initial cooking dried them too much and you still needed to get to the 185 range so no time was saved and taste suffered. If you must then fully cook the first time to about 185 then reheat the next day in the oven but only to serving temp (say 140 or so). If you missed some of the comments, be sure to use fresh never frozen drummies.

    • I did, I think I will cook 1/2 tonight and 1/2 tomorrow and say a prayer… I’m going to add BBQ sauce when I reheat, hopefully that will help. Thanks for your prompt reply

  38. 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 :-)

    Reply

  39. 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.

    Reply

    • 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.

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

    Reply

  44. 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

    Reply

    • 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!

  45. 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!

    Reply

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

    Reply

  48. 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!

    Reply

    • 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

    • 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…

    • 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 https://www.101cookingfortwo.com/simple-everyday-roast-chicken-with/

      Thanks for the comment
      DrDan

  52. 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?

    Reply

  54. 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?

    Reply

  55. 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

    Reply

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

    Reply

    • 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

  58. 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

    ?

    Reply

  62. 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!

    Reply

  64. 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! :)

    Reply

    • 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 https://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

  65. 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!

    Reply

    • 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

  66. 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

    Reply

    • 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

  68. 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.

    Reply

    • 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

    • I’m cooking now, and they smell like they are burning… the whole house smells burnt. 20 minutes cooking so far.

    • Nope should not be like that. Pull them and turn the oven down 25-50 degrees. Either leftover spatters from before, or your oven runs too hot. Tent them for a few minutes with foil while the oven cools some. Cook to the final temp but it will take longer. Get an oven thermometer soon and check the oven temperature.
      Dan

  70. 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?

    Reply

  71. 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!

    Reply

    • 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

  72. 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. :)

    Reply

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

    Reply

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

    Reply

    • 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

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

    Reply

  76. 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

    Reply

    • 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

  77. 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.

    Reply

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

    Reply

  79. 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:

    Reply

  80. 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!

    Reply

    • 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

  81. 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!

    Reply

    • 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

  82. 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.

    Reply

  83. 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.

    Reply

  84. 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!!!!!

    Reply

  85. 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!

    Reply

  87. 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!

    Reply

  88. 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.

    Reply

    • 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

    • 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

  90. 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!

    Reply

  92. 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!

    Reply

    • 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

  93. 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!

    Reply

  94. 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

    Reply

  95. 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!

    Reply

    • 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

  97. 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

    Reply

  98. 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.

    Reply

    • 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

  101. 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!

    Reply

    • 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

  105. 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.

    Reply

    • 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

  106. Oh my goodness…can I tell you the hardest part of this recipe? Waiting for them to cool so I could eat one! This was super easy and really delicious. YUM!!

    Reply

  107. Hello, Dr.Dan
    Tried your tips and I think my problem was that I attempted a toaster oven and set it at 425 f and it seemed to take 1 hr 1/2 to reach a temperature of 185 and the legs were dried out and tough.

    Was it because I used a toaster oven and not a convention oven? I also; did wipe them dry with a paper towel and put them on a rack .

    Any help would be greatly appreciated; I look to trying again, perhaps next time with convention oven. Thank you :)

    Reply

    • Yep I would blame the toaster oven here. In a regular conventional oven without convection 450 or 425 with a few extra minutes to get to the final temp. Always go for the final internal temp.
      DrDan

  110. This recipe is AWESOME! I just started eating chicken again and never learned how to cook it before I went vegetarian. This was the perfect recipe for me since I wasn’t confident that any chicken I cooked would be edible. It was easy and delicious! I did a couple of drummies with Hungarian Paprika and they turned out good, as well.

    Reply

  111. I never cared much for drummies, but my husband has always loved them. After making this recipe for him, I’m a believer! This technique is superb, I’m only sorry I didn’t discover it sooner.

    A few notes:
    – We used previously frozen drummies, but they still came out crispy on the outside and perfectly moist inside. (Just be sure to thoroughly thaw the meat, thoroughly wash the skin, and thoroughly dry the skin.)

    – For those who don’t have oven-safe cooking racks, try a well-greased pizza screen.

    Reply

    • A fast note about frozen drummies. Due to the bone marrow cells breaking down during freezing, you might get some dark gray discharge and/or a little staining of the meat. Not harmful at all.

      You are so right about thawing and the other tips are excellent.

      Thanks so much for the comment and rating.

      DrDan

  114. This is the best way to do drummies. My kids love them cooked this way, and they are always crisp and juicy. Thanks for all the help!

    Reply

  115. Well this was an incredibly pleasant surprise! Best drumsticks ever! my kids ate 4 each and they are the pickiest eaters on the planet. a million thank yous!!!

    Reply

  116. My 10-year-old was upset when he found out I wouldn’t be battering and frying the drumsticks, but he LOVED them. They were great without the rack and convection oven; took my oven about 45 minutes on 450 degrees to do the job. The bottoms even had a crisp to them!

    The only thing sort of negative I have to say is that I’m used to seeing Tsp. and Tbsp. measurements, so I had to kind of logic my way through directions for the spices. (T or t = tablespoon and tsp = teaspoon?) But spice them however you want, this was great for juicy, crispy chicken legs. Thank you!

    Reply

    • Thanks for the note and rating. The abbreviations are T=tbs=tablespoon. t=tsp=teaspoon. I see that I should buff up this posts since there are several variations. In new posts I spell them out and I did add a FAQ. I will edit this post with full words later tonight after a new post.
      Thanks again
      DrDan

  117. This is THE best recipe I’ve ever tried for chicken drummies, period. I don’t have a convection oven, but I follow the recipe to the letter anyway (changing the seasonings sometimes) and have never been disappointed. I’ve been using this for many months now and it is delicious!!

    Reply

  118. So good and easy! Everyone loved them, I used Penzey’s Northwoods seasoning. The skin was nice and crisp and much of the fat had rendered off it so for once even I ate it with the skin on.

    Reply

  119. Best chicken drummies EVER! I used organic, hormone etc-free meat, using both legs and wings. I needed an uncomplicated recipe, which this is. I have a convection oven and this is the first time in 10 years that it was used as a convection oven! I used your seasoning recipe adding paprika.
    My husband was in heaven over these! His response? “You could sell these!”. We invited our neighbor, the one who loves to cook and try all sorts of complicated things, over. She was amazed and very happy with my efforts on this recipe. Both husband and neighbor asked when I am making this again! We ate it all up. Served with fresh, organic steamed kale and organic Basmati brown rice. DELICIOUS. Thank You!

    Reply

  121. Thank you so much. I always over cook chicken, but my hubby says this was seriously good! He put it in the “OMGosh I could eat this everyday” category. Thanks again!

    Reply

  122. Thank you for sharing your secret! I never cooked such delicious chicken legs until I came across this recipe! The family devoured them. Definitely a keeper. And a new favorite.

    Reply

  123. Hi, I have a convection roast setting on my oven. I always get confused because my oven temp drops down 25 degrees from what I punch in. So what temp should I punch in. If I punch in 425 it is going to say 400 on my screen.
    Thanks

    Reply

    • I have two convection ovens and one “corrects” my entry… I find it annoying . That oven is telling you that 425 conventional is equal to 400 convection so it subtracts 25 from your 425 and is giving you 400 convection. So with that oven you would need to enter 450 then it would convert to 425 convection. Either 400 or 425 convection should work fine. The lower temp will take a few minutes longer. Remember you are cooking to a final temperature and not by time.
      DrDan

  124. Wow….. only had drum sticks in the freezer and per doctor can’t eat fried foods. Well this recipe is AWESOME. I just made it and it taste delicious and I really thought I was eating fried chicken. Thanks so much for posting this recipe. LOVE IT and it’s a KEEPER.

    Reply

  125. Thank you very much for this recipe. Cooking it tomorrow. I am on a high protein diet to loose weight due to borderline diabetes. Any other recipes?

    Thank you.

    Reply

  127. This recipe was my first time making drumsticks. Loved the seasoning with cayenne. Toddler and husband loved it too. This recipe will definitely be repeated and one I’d be happy to serve for guests! Thanks! I’m still nervous about using a meat thermometer. Hopefully I’ll get used to it.

    Reply

    • I can’t cook without a thermometer. You will get use to it and it is a great security blanket.
      Thanks so much for the note and rating.
      DrDan

  128. I just found this page last night and just had it for breakfast. I love this technique. I love fried chicken but I’m gluten free and this was very satisfying. Crispy on the outside and moist on the inside.

    Reply

  129. Thanks for sharing this recipe Dr. Dan. I made one batch for the kiddos and one for the adults I substituted the Cayanne pepper for chipotle pepper. Looking forward to trying it but the smells coming from Evan are amazing thanks again.

    Reply

  130. I always use this recipe for my drumsticks… They turn out awesome.. But I always cook them to like 170.. I’ve never had a problem? I think if I cooked them any longer they would be dry.. Other than that, thanks for the recipe

    Reply

    • 170 is safe and if you like the texture all is great. I find mine still tough and stringy at that temp.Maybe you have better chicken then I do.
      DrDan

  132. Your website is my go to site for chicken. Everything turns out A-M-A-Z-I-N-G!! My families favorite recipe is the chicken drumsticks, my 3 yr old just ate 3 whole drumsticks Thanks for all the great recipes, and I’m looking forward to getting out the grill this spring to make your recipe for grilled chicken drumsticks!!

    Reply

    • Thanks Christina You will find the grill recipe a bit fussier but it does have that grill taste.
      Again thanks for the note and rating.
      DrDan

  133. Hey there – love your site! i’m making this tonight and really enjoyed the info on “chicken rinsing” – I was a little confused though. You tell one poster:
    ” I would still wash and dry the skin. Unwashed chicken seems to be a little slimy and should ALWAYS be washed.” I thought the point of the article was to say that you didn’t need to rinse or wash chicken? I’m not sure. Thank you!

    Reply

    • Old comment and reply. I have changed my ways. I edited the posts but not the comments.
      Thanks for the comment.
      DrDan

  134. I consider myself a good cook. BUT….I am always looking for different styles, and recipes. I am going to try this one for drums tonight. Unfortunately, I marinated them first, but I’ll dry off as much as I can, and jack the temp in the oven up to 450 (since I don’t have a convection oven). Thank you for the information!

    Reply

  135. Great recipe. I’m wondering why you are cooking the chicken to 185. USDA changed the recommended cooking temp for chicken to 165 several years ago. Am I missing something?

    Reply

    • 165 is the minimum temp for safety. But not the right finish temperature tor drumsticks for me. There is a lot of connective tissue in a leg so I use 185 for drumsticks and thighs. For breast it is 165 and no more for me. A lot of experts like 160 for breast but I’m a safety guy.

      DrDan

  136. Wondering, I have 2 settings for convection on my oven: convection bake or convection roast. Im going to use bake… hope thats right, though roast sounds more delicious.

    Reply

    • The “roast” setting has both the upper and lower burner on along with the fan. The bake is lower element and fan. The roast version makes me nervous and I only use bake. Your question about boneless chicken… usually that means skinless boneless breast. I would say definitely no to that. I have many other recipes for that.
      DrDan

  137. This is my 3rd time using this recipe, it has always came out great and I love that the chicken is crispy on both bottom and top. I use lemon pepper seasoning because my family loves it. I defenetly will use again.

    Reply

  140. I patted my oven down with paper towels after I preheated it, like you said to. I am not sure it added flavor to my meal.

    Reply

  141. Great recipe but they are not drummies.

    Chicken drumsticks are legs. Chicken drummies are wings. One is light meat, one is dark meat.

    Reply

    • Baked chicken at 425 for one hour and 10 minutes in a convection pven internal temp of 165 came out done but a bit rubbery could large drums have anything to do with it?

    • I assume not frozen to start. The size of the drumsticks is one of the possible variables, but most likely is the temperature of the oven. It should probably be checked. 425 convection really is hot and the longest it has taken me with very large drumsticks is 45 minutes to 185. I would get one of the $10 oven thermometers and see what you’re really running. If there is a large variation it would effect all your cooking.

      Dan

  142. I actually use my own spice recipe but I love this high temp cooking. Since I don’t have a wire rack to put on my pans I have had issues in the past with drumsticks being too “soggy” but cooking at a higher temp definitely resolves the problem. I also take mine out 5-10 min before they are done and smother them in BBQ sauce and put them back in. They are delicious!

    Reply

    • Previously frozen drumsticks may look like there is blood. The bone marrow breaks down with the freezing and will ooze into the meat and look like blood. No effect on taste and it’s safe, it just looks funny.
      DrDan

  145. I am trying this out tonight for the first time. After reading all of the reviews I couldn’t wait to try it. I only have a conventional oven so I’m going to give the 425° a shot and rely on a thermometer, which we got as a wedding present and have never used it. I will let you know how it goes! Hopefully as well as it did for everyone else. I already made your suggested seasoning blend and we are ready to go! PS- for planning purposes what is your guesstimate on time in conventional oven at 425? Thanks!

    Reply

  146. I have never done drummies before but I have a party that I will be making them for. I will be grilling about 20 lbs of chicken drumsticks on my gas barbeque. I have no idea it will take to get them to 185 degrees. Since I have to be at the party with my drummies at a certain time, how do I calculate how long it’s going to take me to grill the 20 pounds?

    Reply

  147. Made these last week with Old Bay seasoning and they were delicious! Perfect instructions! Going to add them to the dinner rotation!

    Reply

  148. Perfect! Made a batch for a road trip with family and everyone of us LOVED them. Best recipe I’ve tried. THX!

    Reply

  149. I had my oven at 425 convection and when my timer went off the temperature was at 350..what do I do when that happen. first time cooking drumstick.. Thank you

    Reply

    • Hi Joann,
      So the rule is always cook to the final temperature not by time alone. The time if fairly accurate on this for my oven (maybe 30 times). So what went wrong???? The oven runs a bit cool (an oven thermometer would confirm), the legs were a bit frozen from the store or the oven didn’t completely preheat. Any or a combination of them could do you in. Just keep cooking to the 180-185 range.
      DrDan

  154. 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

  156. 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

  157. 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

  158. 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

  159. 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

  160. 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

    • 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

    • 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

  165. 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

  166. 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

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

    Reply

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

    Reply

    • Nope… just don’t “crowd the pan” and the cooking time will be the same… Remember you are cooking to an internal temp and not by time alone.

      DrDan

    • Thank you. I’ll make sure to check temp before taking them out! My oven came with a handy thermometer probe.

  172. I’m doing it! After a week of big effort cooking, sometimes super simple easy peasy is best (and most flavourful).

    Reply

  173. 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

  174. 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

  175. 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

  176. 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

  177. 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

  178. 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

    • 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.

  180. 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

  182. 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

    • 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

  184. 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

  185. 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

  187. 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

    • 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

  189. 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

  190. 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

  191. 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

  192. 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

  193. 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

  194. 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

  195. 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.

  196. 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

  198. 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

  200. 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

  201. 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

  202. 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

  203. 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

  204. 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

  206. 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

  207. 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

  208. 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

  209. 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

  210. 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

  211. 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

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