The Easy Baked Chicken I Can't Get Enough Of

My spiced chicken drumsticks recipe is always in rotation for my family’s weeknight dinners. These crispy baked chicken drumsticks are smoky, flavorful, and incredibly easy to make. I especially love this recipe because it’s something I can make with my son—I usually coat the drumsticks in spices by shaking them in a bag, a step he totally loves, making it a fun kitchen moment we get to share. 

The mostly hands-off technique gives me tons of flexibility on busy nights. You can literally shake it, bake it, and forget it—freeing me up to prepare a side dish like scalloped potatoes, a chopped salad, or quinoa while the chicken roasts. In the meantime, my son whisks together a simple condiment to go with it: mayo, lime juice, and some hot sauce. So good!

Make It With Other Cuts of Chicken 

Drumsticks are a favorite in our household for this recipe, but you can easily use other cuts of chicken:

• Bone-in, skin-on chicken thighs: These are a fantastic option with a cooking time similar to drumsticks—40 to 50 minutes, flipping halfway through for even crisping.
• Chicken wings: Wings are perfect for a party snack! Cook these for 45 minutes, flipping halfway through for even crisping.
• Bone-in, skin-on chicken breasts: Depending on their thickness, bake these for 25 to 30 minutes. 

How To Make My 4-Ingredient Spiced Chicken Drumsticks

To make four servings, you’ll need:

• 2 1/2 pounds chicken drumsticks (about 10 to 12 drumsticks)
• 1/4 cup vegetable oil
• 2 teaspoons garlic powder
• 2 teaspoons hot smoked paprika 
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground cayenne, optional
• Nonstick cooking spray

Pat the chicken dry with paper towels. In a large bowl or zip-top bag, combine the vegetable oil, garlic powder, paprika, salt, and cayenne, if using. Add the chicken, seal the bag if using, and toss thoroughly to ensure the drumsticks are evenly coated with the oil and spice mixture. For maximum flavor, marinate the drumsticks in the refrigerator overnight. If you’re short on time, marinate for at least 1 hour. 

When you’re ready to cook, if you marinate the chicken overnight, remove it from the fridge and let it stand at room temperature while the oven preheats to 425°F. Line a large baking sheet with aluminum foil, set a wire rack inside, and lightly grease it with nonstick cooking spray. Place the drumsticks on the greased rack. Bake until crisp and an instant-read thermometer inserted into the thickest part of one of the drumsticks reads at least 165°F, 45 to 50 minutes, flipping the drumsticks halfway through to ensure even crisping.

Storing and Freezing

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, arrange the drumsticks on a baking sheet and bake at 400°F until the skin is crispy again and the chicken is heated through, 7 to 10 minutes.

These drumsticks also make one of the best freezer meals! To freeze, lay the baked-and-cooled drumsticks in a single layer on a parchment-lined baking sheet and freeze until solid. Then, transfer to a zip-top bag for compact storage and freeze for up to 3 months. Thaw in the fridge overnight for the best texture, then follow the reheating instructions above.

Spice Rub Variations

You can easily customize the seasonings for this chicken to suit your taste:

• Bump up (or down) the cayenne: I personally love a bit of heat and sometimes use as much as a full teaspoon of cayenne, but you can skip it altogether if that’s not your thing (or just add a pinch).
• Try different paprikas: You can swap the hot smoked paprika with sweet paprika if you are not in the mood for a smoky or spicy flavor. 
• Add some cumin: For an earthy, toasty flavor, I sometimes add a teaspoon of ground cumin.
• Play with allium flavor: Sometimes I swap the garlic powder with onion powder to change things up.