A Crispy Baked Drumsticks Recipe
There’s a first time for everything.
For years, my sister has been telling me how one of her dinner staples is baked drumsticks. “They’re so easy!” she would explain, and super cheap, too. I had yet to make them up until this past week, and I’m so happy I finally did.
I guess I held off on trying out drumsticks because I had read years ago how the bones are dangerous for little kids, that they could easily choke on them if they’re not careful. That left me hesitant to want to make them for dinner, but I feel like our kids are finally at an age where they’re more cautious and that the bones wouldn’t be a problem.
These are truly so easy to make that it hardly warrants a recipe at all, but I know there are people out there like me who have never made drumsticks before, so this one is for you. I found this recipe on healthyrecipesblog.com and here’s what you’re going to need:
Ingredients:
8 (4 oz each) skin-on chicken drumsticks (about 2 lb. total weight)
2 tablespoons olive oil
1 teaspoon Diamond Crystal kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
Directions:
Preheat your oven to 400 degrees. Line a rimmed baking sheet with high-heat-resistant parchment paper and arrange the drumsticks in a single layer on the parchment.
Make the seasoning paste: In a medium bowl, use a fork or a spatula to mix the olive oil, salt, pepper, and spices.
Using a pastry brush or your hands, coat the chicken pieces with the seasoning paste.
Bake the drumsticks uncovered until their internal temperature reaches 165 degrees F, about 40 minutes.
Baste the drumsticks with the pan juices using a clean pastry brush. Serve immediately.
