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.
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:
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.
Preheat oven to 425 convection. Pat dry the drumsticks with paper towels.
Trim off any extra skin and any loose joint pieces.
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.
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.
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.
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Oven Baked Chicken Legs – The Art of Drummies
Ingredients
- 6 legs Chicken drumsticks - about 1 1/2 lbs
- salt and pepper to taste - or 7:2:1 or 7:2:2 seasoning
Instructions
- Preheat oven to 425 convection. If you don't have convection, do 425 conventional and add a few minutes.
- Pat dry the drumsticks with paper towels. (See https://www.101cookingfortwo.com/chicken-rinse-not-rinse/ about rinsing chicken)
- Trim off any extra skin and any loose joint pieces.
- 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.
- 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.
- 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:
- DO NOT SKIP THE PAT DRY or you will not have crispy skin.
- Check the cut joint area for loose parts. You may be handing this to a child and don't need loose bone aspirated.
- I like cooking this on a rack to get the meat off the pan, and with convection, 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.
Have a question or something not clear? Ask in the comments.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
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.
Related Posts:
Mary
This is my go to chicken bake. One thing I would suggest if you don’t wanna see a lot of blood if any when cooking soak chick in about 2 tbsp vinger and water for about 30 mins rinse off. Pat dry as possible the put in ice box for about 1 hour. Pat dry turn over Pat dry again put cooking spray onseasong on wait 30 in ice the. Then roast as directed. Learned from YouTube works every time
DrDan
Hi Mary,
Welcome to the blog.
Thanks for the tips.
Also, if it seems like “blood”, many times it will be the bone marrow. When drumsticks are frozen, the cells in the bone marrow will break down releasing the hemoglobin then it will leak out of the osia of the bone. Not harmful, just looks bad.
Thanks for the note and rating.
Dan
Stephanie T
Am trying this tonight. What if one needs to cook more than 6 peices of chicken? Say 10-12 peices… Does the time or temperature need to be modified?
DrDan
Hi Stephanie,
Welcome to the blog.
In my “Chicken for a Hundred” ( https://www.101cookingfortwo.com/chicken-for-hundred/ ) I usually baked 14-15 drumsticks per tray (half sheet tray size). Time and temperature stayed approximately the same. Remember, you are cooking to a final internal temperature NOT by time alone.
Also, with a full tray, try to arrange them so they don’t touch and the thick end should be towards the outside edge of the tray.
Dan
emma
Thanks for this recipe, at last at 81 years I have discovered your recipe. Perfect!!
DrDan
Hi Emma,
Welcome to the blog.
All those years for both of us undercooking our drumsticks. I’m on a mission.
Glad you enjoyed the recipe.
Thanks for the note.
Dan
Jessa
This has been my go to recipe for the last few years! It always comes out perfect and it’s easy to change up with different spices and sauces:) Thanks a lot DrDan!
DrDan
Hi Jessa,
Welcome to commenting.
I have lost track of the number of times I do this. I cook up a batch and have leftovers.
Thanks for the note.
Dan
Mike K
Will this recipe work in a regular oven? I don’t have a convection oven. Making this tonight. Thanks so much for the pat dry and 185 degree tips!
DrDan
Hi Mike,
Welcome to the blog.
Yes, a regular oven will work. Stay at 425 because if you go up to 450 due to no convection, you will probably get a lot of smoke. It will take a few minutes longer.
Hope that helps.
Dan
Ann
If I am using a rack in a regular oven, do I still flip the chicken drumsticks at 25 minutes? I have done them without and I did flip them. They are very good.
DrDan
Hi Ann,
Welcome to the blog.
No, if you get them up on a rack, the flip is not needed.
Dan
ellen moriarty
hey Dr. Dan the chicken legs were perfect. thank you!
DrDan
Hi Ellen,
Welcome to the blog.
Glad you like the recipe.
Thanks for the note.
Dan
Jim McKee
If you have room in the fridge put drumsticks on rack in fridge for 1 hour. This will insure dry skinned drummy`s!
DrDan
Hi Jim,
Welcome to the blog.
Thanks for the tip. I can see that working.
Dan
Dj
A modification: I remove the from the legs and bread them. You can add spices in the breeding. Coat with egg and then roll in bread crumbs.
DrDan
Hi DJ,
Welcome to the blog.
I will need to try this. Sounds easy.
Thanks for the modification.
Dan
Barbara Sweeney
5 Star! Perfect success with my chicken legs! Yes – has to reach 185 without a doubt the secret to a tender meat falling off the bone leg. :)
And at 425 it’s truly the simple path to smiling chicken eating family.
Thank you.
Andrea
Hi Dan! I’m making these drummies tonight along with the oven baked crispy french fries you talked about. I was wondering about doing half dry seasoned chicken and the other half with a buffalo sauce. Is there a difference in time if I marinate the buffalo sauce ones ahead of time?
Probably a silly question but I want them to be DELICIOUS and you seem to know what’s up.
Thanks!
DrDan
Hi Andrea,
Welcome to the blog.
The cooking time for marinate would be the same but I don’t think you will be happy with the skin texture.
I have done this with BBQ sauce a number of times. I dry cooked the drumsticks with no seasoning and about 5 minutes before done, a light coat of sauce. Then when done, another coat of sauce. The skin was then crispy with good BBQ taste.
Dan
Lyn
I don’t mean to contradict Dan but I have a marinade I absolutely swear by. It is 3/4 cup sugar. 3/4 cup apple cider vinegar, and 1/4 cup oil (I use vegetable oil but any kind will work). I put these on the grill or on my NuWave oven and get crispy skin every time!!!!
Sherry Q.
I made these today following the directions exactly (including the 7:2:1 mix with a touch of cayenne) and they turned out perfect! I appreciate the tip about drying the meat well, it takes a few extra minutes and a several sheets of paper towel but it’s definitely worth the effort as the chicken crisps up so nicely. This will certainly become my “go to” for drumsticks and I’ll try it with thighs as well, thank you for the simple yet delicious recipe!
DrDan
Hi Sherry,
Welcome to the blog.
Glad it works well for you. The thigh recipe is about the same just a bit about handling the fat and skin.
Thanks for the note.
Dan
Kik
Just wondering do you put anything on the chicken other than spices or salt? This is my first time. I look forward to the results.
JACKIE
Hi! Great recipe about to try it 😊oven preheating as we speak.. wanted to ask what is the spice ratio you referred to 7:2:1 I think or something like that..? Is that pepper:garlic power:salt? Lol I’m curious! For this recipe I’ll be using my standard 4:1 pepper:salt and smothering then in BBQ sauce for the last ten minutes. I use a casserole dish and make spaghetti noodles while the chicken cooks, drain well without rinsing then and then toss the noodles in the Casserole dish.. the chicken juices and grease along with the bbq sauce is so good on the noodles. Side of broccoli & jalapeño cheddar focaccia bread tonight 😍😍😍
DrDan
Hi Jackie,
Welcome to the blog.
7:2:1 is Kosher Salt:Pepper:Granular Garlic powder. There are a couple of links hanging around the post. Here is the link. https://www.101cookingfortwo.com/everyday-spice-mix-721-mix/
But season as you like. It seems like you have a plan.
Thanks for the note.
Dan
Michael J Copeland
I Have to say, EVERY TIME we make dummies, I Google the art of drummies, this is the best advice filled recipe I have !ever found and my legs come out PERECT EVERY SINGLE TIME! Thanks guys!
Rissa
Wow!!! These are so good!!! Best oven baked chicken I have found.
Dre
I tried this recipe and let me say this chicken is f****** delicious!
Sherry
If you cook more at one time like 20 legs – how much time should you try adding and do you turn them over half way through?
DrDan
Hi Sherry,
Welcome to the blog.
Cooking time will be about the same but be sure to “not crowd the pan” and point the thick side of the leg to the outside of the pan. Cook to the 185 endpoint.
This recipe is a cut down version of my Chicken for a Hundred https://www.101cookingfortwo.com/chicken-for-hundred/ so you might want to look at that also.
You should not count on getting them all on one tray and cooked properly. You will need to use two trays and convection. Plus move the trays around halfway through like the chicken for a hundred recipe.
Dan
Kiley
Any tips on reheating ? Making in the morning, to serve for dinner ( after work / sports …. ) Thanks for simple / fast guide.
Julie M Orbe
You don’t explain how to cook the drumsticks if one doesn’t own a rack. I only have casserole dishes and baking sheets. Different temps and different dishes used, varies, effects the baking. What do I need to do with what I have?
DrDan
Hi Julie,
Welcome to the blog.
The rack helps keep the cooking more even and the skin crispier.
But let’s work with what you have. If your baking sheets have a rim around them, I would go with them. If no rim, well we don’t want a mess.
That leaves the casserole dishes. Most important if we use them will be to pick the biggest you have to spread out the drumsticks as much as possible. If two are equal in size, pick the shortest sides.
Lots of PAM on whatever pan you use and go ahead with 425 degrees and flip them after 15-20 minutes.
Remember you are cooking to a final internal temperature, not by time. The time will probably be a bit longer and the skin not as crispy. But the meat will be good.
Dan
Valerie Dronen
These are the best, crispy, juicy drumsticks ever! Follow all of the tips. I usually don’t like drumsticks but these turned out perfect!
Princess
Hi Dr Dan!
What would the best oven temperature be to cook the chicken and for how long?
I find so many recipies for the same dish with different oven temps. and times so it gets confusing as to which one I should choose.
Thanks !
DrDan
Hi Princess,
There are lots of variables. And like many things, there are lots of correct answers. Here I’m recommending an oven temperature of 425 in a convection oven. I feel that will get the best combination of crispy skin and correctly cooked meat for most people as you see in the comment.
You can uses lower temperatures and cook longer. The most important thing about cooking chicken and many other things is the final internal temperature. If your oven smokes, then a lower temperature is for you on these drumsticks.
Generally, for chicken you need 165 degrees internal temperature to be safe but for thighs and drumsticks, I suggest an internal temperature, not for safety, but for texture.
Dan
Julie
Hi!
Our convection oven drops temps by 25 degrees. So I’m wondering if I should program it for 425, 400 convect, or 450 so 425 convect?
Thanks! Julie
DrDan
Hi Julie,
Welcome to the blog.
If you are absolutely sure, you can bump it up. But I would rather do this to low than too high. So I would be conservative about it and probably just go with setting it at the 425 convection and know it might take a bit longer due to the lower temperature you have. But as aways, cook to a final internal temperature and not by time.
Dan