Oven Baked Chicken Drumsticks

Oven Baked Chicken Drumsticks are what I make when I want something tasty without too much work. This recipe makes chicken that’s juicy inside but crispy outside. I think these drumsticks will make your dinner time better and less stressful. You could try this recipe tonight if you have some chicken legs in your fridge. Its honey-soy flavor is something we all enjoy at my house. You will love how the kitchen smells when these are baking, then you’ll love eating them even more!

Why You’ll Love These Baked Chicken Drumsticks

These baked chicken drumsticks are super tasty and easy to make. I love how the marinade creates this sticky glaze that makes you want to lick your fingers. You will appreciate that this recipe doesn’t need fancy ingredients or cooking skills. The drumsticks come out juicy every time, and it has that nice balance of sweet and savory flavors.

Some people think chicken needs to be fried to be good, but these prove that theory wrong! We can get that satisfying crunch without the extra oil. You might even find that your kids will eat these without complaining – and that’s always a win in my book!

Why You Should Make This Recipe

I make this recipe at least twice a month because it’s reliable and tasty. This dish uses just a few ingredients but gives you big flavor. I find that chicken drumsticks are cheaper than other cuts, so this helps with my grocery budget. You will save time too – just mix, marinate, and bake. We all need some easy recipes in our lives! The marinade does all the heavy lifting flavor-wise, but it takes just minutes to put together.

Some recipes need constant attention, but this one lets you do other things while it cooks. It also makes your home smell amazing, which is a nice bonus.

Are Baked Chicken Legs Healthy?

Yes! These baked chicken drumsticks are actually a healthier choice compared to fried versions. I like that they’re high in protein, which helps keep me full. These drumsticks have skin that gets crispy in the oven, but it has much less fat than if you fried them. You could remove the skin before eating if you want to cut more calories. We need to remember that dark meat has more iron and zinc than white meat. Some people think only chicken breast is healthy, but these drumsticks are nutritious too. The marinade uses honey instead of refined sugar, which I think is a better choice. It also has ginger and garlic, which both have health benefits.

Ingredient Notes

For this recipe, I use:

• 6 garlic cloves (pressed or grated): This gives a strong flavor base. I find fresh works much better than garlic powder.
• 1 (1-inch) piece fresh ginger (grated): This adds a warm, spicy note. You could substitute 1 teaspoon ground ginger if needed.
• 2 tablespoons olive oil or vegetable oil: This helps the marinade stick to the chicken. I prefer olive oil for its flavor.
• 3 tablespoons soy sauce: This gives saltiness and umami. Low-sodium soy sauce works too if you’re watching salt intake.
• 4 tablespoons honey: This creates the sticky glaze and balances the salty soy sauce. It also helps the chicken brown nicely.
• 1/4 teaspoon ground black pepper: Just enough to add some spice without overwhelming.
• 4 pounds chicken drumsticks (about 12 drumsticks): The star of our dish! I try to get ones that are similar in size so they cook evenly.
• 1 scallion thinly sliced for garnish (optional): This adds color and a mild onion flavor.

How to Make the Best Baked Chicken Drumsticks

I’ve made these drumsticks many times, and this method always works:

1. First, I mix the marinade. In a large zip-top bag, I combine garlic, ginger, oil, soy sauce, honey, and black pepper. I massage the bottom of the bag to blend everything, especially the honey.
2. Then I add the chicken drumsticks to the bag, seal it, and shake well. I usually massage the chicken through the bag to make sure the marinade gets into every piece. Let this sit for at least 30 minutes, but overnight in the fridge is even better.
3. When I’m ready to cook, I preheat my oven to 375°F.
4. Next, I arrange the chicken in a single layer on a baking sheet. I pour any leftover marinade over the chicken – this becomes a delicious glaze as it cooks.
5. I bake the drumsticks uncovered for 45-50 minutes. Sometimes I turn them halfway through for more even browning, but it’s not necessary.
6. Before serving, I check that they’re fully cooked (165°F internal temperature). Then I garnish with sliced scallions if I’m feeling fancy.

How Long to Bake Chicken Legs in the Oven

I’ve found that 45-50 minutes at 375°F works perfectly for most drumsticks. But cooking time can vary based on a few things. Larger drumsticks might need an extra 5-10 minutes. If you took the chicken straight from the refrigerator, it might need more time too. The best way to know for sure is to use a meat thermometer – chicken is safe when it reaches 165°F in the thickest part. You also want to see that the skin is browned and the juices run clear. If your drumsticks aren’t browning enough, you can turn the broiler on for the last 2-3 minutes, but watch them closely so they don’t burn.

Can Skinless Chicken Drumsticks Be Used?

Yes, you can use skinless drumsticks! I’ve tried this when I’m being extra health-conscious. The recipe works just fine, but there are some differences. Skinless drumsticks won’t get that crispy exterior that many people love. They also tend to dry out a bit more easily. If you go this route, I’d recommend reducing the cooking time by about 5 minutes and watching them closely. You might also want to baste them with the marinade once or twice during cooking to keep them moist. The flavor will still be great, just with a different texture.

Can I Use Chicken Thighs Instead?

Absolutely! I switch between drumsticks and thighs depending on what’s on sale. Chicken thighs work wonderfully with this marinade. If you use bone-in, skin-on thighs, the cooking time will be similar to drumsticks (about 45-50 minutes). For boneless thighs, you’ll want to reduce the cooking time to about 30-35 minutes. Thighs actually have more fat than drumsticks, which means they’re even more forgiving if you accidentally overcook them a little. They stay juicy and tender either way. The marinade sticks really well to thighs too, creating that same delicious glaze.

Seasoning Variations

While I love the basic honey-soy marinade, sometimes I change things up:

• Spicy version: I add 1-2 teaspoons of sriracha or red pepper flakes to the marinade.
• Lemon-herb: I add lemon zest, 1 tablespoon lemon juice, and 1 teaspoon each of dried oregano and thyme.
• BBQ style: I mix in 2 tablespoons of tomato paste and 1 teaspoon of smoked paprika.
• Five-spice: I add 1 teaspoon Chinese five-spice powder for an aromatic twist.
• Curry: I include 1 tablespoon curry powder and a tablespoon of coconut milk in the marinade.

These variations keep the recipe interesting when I make it regularly. We all have different tastes in my family, but these options have been hits with everyone.

Tips for the Chicken Drumsticks Recipe

Here are some things I’ve learned from making these many times:

• Pat the drumsticks dry with paper towels before adding to the marinade. This helps the marinade stick better.
• Line your baking sheet with foil or parchment for easier cleanup. The honey gets sticky!
• For extra crispy skin, I sometimes place the drumsticks on a wire rack over the baking sheet.
• Don’t crowd the pan – leave some space between each piece for hot air to circulate.
• If the drumsticks are browning too quickly but aren’t cooked through, cover loosely with foil.
• Let the drumsticks rest for 5 minutes after baking before serving. This helps keep them juicy.
• If you want a thicker glaze, you can boil the leftover marinade in a small pot for 3-5 minutes and brush it on after cooking.

Can This Chicken Drumstick Recipe Be Made Ahead?

Yes! I often prep these in advance when I know I’ll have a busy day. You have a few options:

1. Marinate the chicken up to 24 hours ahead and keep it in the refrigerator. In fact, longer marination makes them even more flavorful.
2. You can fully cook the drumsticks, cool them, and refrigerate for up to 3 days. To reheat, I place them in a 350°F oven for about 15 minutes until warmed through.
3. For meal prep, I sometimes portion the cooked drumsticks with side dishes in containers for easy lunches.

Just don’t marinate for more than 24 hours, as the acid in the soy sauce can start to break down the meat too much.

Storing and Freezing Instructions

If you have leftovers (which rarely happens at my house!), here’s how to store them:

Refrigerating: Place cooled drumsticks in an airtight container and refrigerate for up to 3-4 days.

Freezing: I wrap each cooled drumstick individually in plastic wrap, then place them in a freezer bag. They’ll keep for up to 3 months. You can thaw overnight in the refrigerator before reheating.

Reheating: For the best texture, reheat in a 350°F oven for 15-20 minutes if refrigerated, or 25-30 minutes if frozen and thawed. Microwaving works in a pinch but makes the skin soft rather than crispy.

How to Serve

I serve these drumsticks in a few different ways:

• For casual dinners, I pile them on a platter and let everyone grab what they want.
• For a nicer presentation, I arrange them on a serving dish and sprinkle with sliced scallions and sesame seeds.
• Sometimes I brush on a little extra honey right before serving for a super glossy finish.
• These taste great hot, warm, or even cold the next day!

What to Serve with Baked Chicken Drumsticks

These drumsticks pair well with many sides. I usually serve them with:

• Rice (white, brown, or fried rice)
• Roasted vegetables like broccoli, carrots, or Brussels sprouts
• A fresh green salad with a light vinaigrette
• Mashed potatoes or sweet potatoes
• Corn on the cob in summer
• Coleslaw for a nice crunch contrast
• Steamed green beans with a little butter and garlic

Recipe Variations

Besides changing up the seasonings, you can vary this recipe in other ways:

• Add vegetables like onion chunks, bell peppers, or small potatoes to roast alongside the chicken.
• Try a glaze instead of a marinade: bake the chicken plain for 30 minutes, then brush with a mixture of honey, soy, and garlic for the last 15-20 minutes.
• Make a sheet pan dinner by adding vegetables that cook in the same time (about 45 minutes), like sweet potatoes, carrots, or winter squash.
• Try a dry rub of spices instead of a wet marinade for a different texture.

Frequently Asked Questions

Why aren’t my drumsticks crispy?
Make sure your oven is fully preheated, and don’t overcrowd the pan. Also, patting the chicken dry before marinating helps.

Can I use this recipe for a whole chicken?
Yes! Cut a whole chicken into parts and adjust cooking time based on the size of the pieces.

Is it better to bake drumsticks at 350°F or 400°F?
I prefer 375°F as the sweet spot, but you can go higher (400°F) for crispier skin (reduce time to 35-40 minutes) or lower (350°F) for more tender meat (increase to 55-60 minutes).

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