Oven baked chicken 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 the 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 Chicken: To Rinse or Not To 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.
ALWAYS COOK TO A FINAL INTERNAL TEMPERATURE. PLEASE, NEVER BY TIME ALONE.
- Chicken drumsticks at 350°F convection or 375°F conventional – about 45-50 minutes
- Chicken drumsticks at 375°F convection or 400°F conventional – about 40-45 minutes
- Chicken drumsticks at 400°F convection or 425°F conventional – about 35-40 minutes
- Chicken drumsticks at 425°F convection – about 35 minutes (I don’t suggest 450°F conventional, do 425°F conventional and add a few minutes)
Remember all these numbers vary by your oven, also.
The lower temperature you use, the less crispy your chicken legs will be.
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
Crispy Oven Baked Chicken Thighs
The cooking time makes this a great match for my Easiest Crispy Oven Baked French Fries. Check them out.
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.
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.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
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.
Originally published September 9, 2012
Stefan
You’re right! Texture is excellent. I too made the mistake to cook them as lean chicken breast at first, but then the legs turn out to be to stringy. Thanks!
Dan Mikesell AKA DrDan
Hi Stefan,
Welcome to the blog.
You are so right. The secret is really the temperature.
Thanks for the note and rating.
Dan
Petunia Pete
The title says ‘chicken legs’, but you use drumsticks, which is half the leg. Do the instructions change if one has chicken legs?
Dan Mikesell AKA DrDan
Hi Petunia,
Welcome to the blog.
A terminology question. Here is my take. In general usage, a chicken drumstick and chicken leg are the same thing. What you want to call a chicken leg (drumstick with thigh) is usually called and sold as a “leg quarter”.
Now having gone through that. Cooking a drumstick or a thigh or a leg quarter will be about the same. Same temperature recommendations, same endpoint, perhaps a few more minutes due to the size.
Hope that clarifies.
Dan
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
Yvonne
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?
DrDan
Hi Yvonne,
Uncovered. Covering will cause it to steam the skin. Not crispy. Foil is used under the rack for clean up reasons only.
Dan
Jana
I can’t wait to try this tomorrow. Thanks.
Dutch67
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!
Brooke
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.
DrDan
Thanks for the note. I do have a thigh specific post since many people were asking about thighs. They were coming to the site, searching and leaving with nothing. So I did a seperate post which is nearly identical. https://www.101cookingfortwo.com/oven-baked-chicken-thighs/
Dan
Gillian
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!
DrDan
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
Bea
This recipe is amazing! Kids love it! And it’s not fried! Thank you so much!
DrDan
Hi Bea,
It does seem to be a mother’s favorite.
Thanks for the note.
Dan
Adrienne
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!
DrDan
Hi Adrienne,
Thanks for the note. This is one of my top recipes.
Molly and Lilly say thanks.
Dan
Michael Roberts
I love this recipe! Although I only cook mine to 155F so it stays a nice off-white / pale pink. Very tender.
DrDan
Hi Michael,
Try to go to 165 for safety. Salmonella is not fun. I still suggest 185 for this recipe.
Thanks for the note.
Dan
Lucia
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.
Cindy
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.
DrDan
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
Brandon
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.
DrDan
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
Hannah F.
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!
Chef Ryan
185 is beyond done. 165 for 15 seconds is perfect.
Mark M.
Thanks for the excellent write-up and recipe! Giving this a go this afternoon! 😁
Barbara Taddeo
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!
DrDan
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
SunSetter
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!!
SebastianandWinniesMommy
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.
Irene T Houle
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.
DrDan
Hi Irene,
Thanks for the note and keep feeding those growing teens.
Dan
Brittany
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.’
DrDan
Thanks Brittany,
I try to keep things simple and logical.
Dan
NicoleB
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.
DrDan
Hi Nicole,
Thanks for the note. I do love a good drummie.
Dan
Terry
So good! My grand kids love it and so do I. Easy and quick! Thank you.
Tracey Blais
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!
Robin
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.
Pauline
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.
DrDan
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
Beth
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!
DrDan
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