Baked chicken drumsticks are simple to make, and when dusted with Old Bay seasoning, they taste fantastic! Read on for our tips on baking chicken drumsticks so that they are crispy. Jump to the Baked Chicken Drumsticks Recipe
These drumsticks are simple to make and if you aren’t the Old Bay type, throw in your favorite seasoning blend — herbs de Provence, thyme and rosemary, ancho chili powder, or other favorite seasonings.
For more baked chicken recipes, take a look at our Rosemary Baked Chicken Drumsticks or these Easy Garlic Baked Chicken Thighs.
How to Bake Drumsticks So That They Are Crispy
When baking chicken, we use two tricks to make sure that the skin crisps in the oven:
First, it is important to pat the chicken dry — when you do this, the skin crisps up nicely in the oven. Then, to help them a little more, rub them with a bit of oil or melted butter after patting them dry.
Second, bake the drumsticks in a scorching oven. We love setting our oven to 425 degrees Fahrenheit. Also, a baking rack inset into a rimmed baking sheet is a great idea. The rack lifts the chicken off of the baking sheet, helping hot air circulate and brown the skin.
We bake drumsticks for 20 to 25 minutes or until the skin is golden brown and the meat is opaque on the inside. If you have an internal thermometer, insert it into a thicker part of the drumstick and look for a reading of 165 degrees Fahrenheit.
When serving these drumsticks, we love offering our potato salad, coleslaw or mashed potatoes.
Recipe updated, originally posted February 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne
Old Bay Baked Chicken Drumsticks
- PREP
- COOK
- TOTAL
We like to use a baking rack inserted into a rimmed baking sheet for this — if you do not have one, you can just place the chicken directly onto the baking sheet. The skin won’t crisp as much, but will still be rendered.
You Will Need
6 chicken drumsticks with skin
2 tablespoons melted butter or olive oil
2 tablespoons Old Bay seasoning or favorite chicken seasoning
Directions
1Heat the oven to 425 degrees F. Line a baking sheet with aluminum foil. If you have one that fits, lay an oven-safe rack inside the baking sheet, this helps the chicken skin become crispy– see note below—spray the rack with nonstick cooking spray.
2Pat the chicken drumsticks dry, and then rub with the butter and Old Bay seasoning. Place the chicken onto the rack/baking sheet.
3Bake for 20 minutes, turn the drumsticks and then bake 5 to 10 minutes more or until an instant-read thermometer inserted into the thickest part of the chicken reads 165 degrees Fahrenheit.
Adam and Joanne's Tips
- If you do not have a wire rack that will fit inside a baking sheet, you can still make the drumsticks. Arrange them on an aluminum-lined baking sheet, without the rack and rotate a few times during baking.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
very good put up, i actually love this website, carry on it
I cannot wait to try these. I’m already in my pajamas but it makes me want to get dressed and go buy drumsticks!!
Thanks so much for this simple yet effective recipe. It’s perfect for a struggling college student like me lol
Just saw yr recipe on the baked chicken with old bay seasoning. I am from Singapore and find like o bay seasoning . What is it?? Shall appreciate if you will enlightened. We may not have some of the ingredients but am sure if we have an idea we will be able to find a substitute.
Also more pixs as some of the items used in yr recipe we are clueless
Jeanette
Hi there, Old Bay is a popular seafood seasoning here in the States.
What a great idea. Being that I live in Florida we eat a lot of seafood and use Old Bay seasoning. Will definitely have to try this one out on chicken.
Hi
What is the 2 tablespoons of melted butter for?
I make a roast chicken with Old bay almost every Sunday! We buy the giant tin at the Restaurant supply, it’s that beloved a stuff around here (it’s the celery salt I think); also indispensable in tuna sandwiches.
oooh, yum … can we come over on Sunday 😉
yummm…just made this. Thank you!
I have made this now 3 times for my family (including 2 children under 6) and we gobble them up each time! thanks for this simple and goto delight that u have shared!
Yay! You made our day, Casey! So glad you and your family enjoyed the recipe!
-Joanne and Adam
I’m going to give it a try,Kelton…
I made this tonight, but with boneless skinless chicken instead. It was phenomenal! Thanks guys!
Awesome! Thanks, Erin!
I haven’t even gone through the rest of your site but by this post alone I think this is now one of my favorites. Oh, how this temporarily displaced Maryland girl loves, loves, loves Old Bay. I’ve managed to convert some Wisconsin natives (and my Ohio-born fiance) to the magic of Old Bay wings.
Jamie K – Oh you must continue to convert others to love Old Bay! Spread the love! Thank you for the comment!!!
~Joanne and Adam
Wow gotta give this recipe a try! Oh sprinkle it on popcorns too, trust me 🙂
I use Old Bay in Crab Bisque and my son puts it in clam chowder. Costco has it in giant containers.
I have been secretly using Old Bay on chicken cutlets for chicken parm for years. Sprinkle on cutlets before FEB.
John – Awesome idea, the old bay seasons so nicely! (hope we didn’t ruin your secret)
This looks so tasty! We’d love to have you feature some of your dishes at kitchenartistry.com
A recipe for two is really nice. Most recipes are for more people. This sounds really yummy. 🙂
Mrs. L – We love Old Bay with shrimp too, but you must try with chicken – the flavor is slightly softer with the butter and skin (that gets nice and crispy) than when you use it on shrimp.
joey – wow, a comment all the way from the Philippines! Thanks so much, the recipe is really simple and a great way to use that Old Bay you have in the pantry.
Eliana – Old Bay with chicken is phenomenal – we first tried it back in Maryland when we ordered some old bay hot wings, since then we have been hooked!
Heather – I don’t know, you may want to show him, it could gain us some points!
Murasaki Shikibu – thanks, we usually only ever cook for two, so unless we want to shoot for lots of leftovers, we keep the serving size down. In this case though, it is a simple recipe to double, triple or otherwise.
Hmmm. Better not let Josh see this… 🙂
I love me some old bay but I normally only have it in seafood. Will have to try is on some chicken soon because this look delish.
Living in the Philippines Old Bay is not really on our radar at all. But I ordered a canister from my mum when she was in the states and it is now sitting in my pantry waiting to be used…this recipe sounds perfect and simple! I will be doing this soon! Any other Old Bay ideas would be much appreciated 🙂
You know I have a can of Old Bay Seasoning but I’ve only ever used it for shrimp. I’ll have to give this recipe a try.