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This Oven Baked Chicken Drumsticks recipe produces incredibly tender and juicy chicken with an easy homemade fail-proof marinade. Made with pantry and fridge favorites, this simple recipe is a keeper!
If you’re known for overcooking chicken, no shame in your game. It happens to the best of us.
But cooking with chicken drumsticks is a dead-simple way to make juicy and tender chicken single every time. It’s almost impossible to overcook drumsticks! So friends, meet your new favorite go-to dinner – oven baked chicken drumsticks!
A quick note – this recipe uses an oven, but if you prefer an air fryer, check out our air fryer drumsticks recipe.
- Look for low-sodium soy sauce.
- I tested this recipe with Diamond Crystal kosher salt. If you use Morton kosher salt, only use 1/2 tsp.
Pro Tips/Recipe Notes
- Don’t over-marinate the chicken. You might think that letting the chicken sit in the marinade for an extended amount of time will make it extra juicy and flavorful, but after 36 hours, the protein will begin to break down and your chicken will have an off-putting, mushy texture.
- Use a meat thermometer! It’s hard to over-cook dark meat like white meat, but you don’t want to eat under-cooked chicken. An instant-read thermometer is the best way to know when your chicken is safe to eat.
- Let the chicken rest for 5 minutes before you cut or eat it. This resting period allows the juices to reabsorb back into the meat so it’s tender and juicy.
Prevent your screen from going dark
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Pat drumsticks dry with a paper towel.
2 lbs chicken drumsticks, bone-in, skin on
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In a medium mixing bowl whisk to combine olive oil, soy sauce, and the dry seasonings.
3 tbsp olive oil, 1 tbsp low-sodium soy sauce, 1 tsp kosher salt, 1.5 tsp garlic powder, 1/4 tsp ground black pepper, 3/4 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp brown sugar
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Add drumsticks and toss to coat. Marinate for at least 30 minutes or up to 36 hours.
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If possible, allow the chicken to sit at room temperature for 20-30 minutes before baking.
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Preheat the oven to 425˚F.
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Line a rimmed baking sheet with foil, and brush a bit of olive oil on it.
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Place drumsticks on the baking sheet and bake for 25 minutes.
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Carefully flip the chicken and brush on any marinade remaining in the bowl.
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Cook for an additional 5-10 minutes or until the internal temperature reaches 170-175˚F.
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If you like extra crispy skin, cook the drumsticks at 450˚F for the last 1-3 minutes.
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Let chicken rest for 5 minutes before serving.
- I tested this recipe with Diamon Crystal kosher salt. If you use Morton’s, you will only need 1/2 tsp.
- Look for low-sodium soy sauce.
- Use an instant-read thermometer to test each drumstick. The internal temp can vary depending on the thickness of the chicken.
- This recipe will serve 3-5 people.
- Let the chicken rest for 5 minutes before you cut or eat it. This resting period allows the juices to reabsorb back into the meat so it’s tender and juicy.
Serving: 2drumsticksCalories: 347kcalCarbohydrates: 3gProtein: 27gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 140mgSodium: 885mgPotassium: 379mgFiber: 0.3gSugar: 1gVitamin A: 194IUVitamin C: 0.1mgCalcium: 21mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
