Easy Baked Chicken Drumsticks (How Long to Bake)

Easy Baked Chicken Drumsticks are the best way to enjoy crispy skin with a sweet and spicy flavor. Whether it’s a busy weeknight or you’re hosting a dinner party on the weekend, these chicken legs are sure to impress!

Baking chicken legs is an economical way to feed your family. Plus, their tender, juicy meat is a crowd-pleaser anytime you serve them!

While this recipe post shares a spicy dry rub and a sweet glaze, you can use this same method for any chicken seasoning.

If you’re wondering how you bake the best chicken legs in the oven, this post is for you!

You’ll learn how long to bake chicken drumsticks at 400 degrees, plus you’ll learn a few tips and tricks to making a juicy chicken recipe every single time.

This chicken drumsticks recipe will have your family requesting this over and over!

How to Make Easy Baked Chicken Drumsticks

First, the chicken drumstick, chicken leg, whatever you call it… It’s yummy! It’s the dark meat portion of the chicken, which means it’s naturally succulent and tender.

I’ve got a few common mistakes to share with you that will prevent you from any mishaps!

​While this recipe is for over-baked chicken drumsticks, it would work for chicken thighs, whole chicken legs, or even a half chicken.

While the dry rub and glaze will work with chicken breasts, this method will not. I’ve got a full post on How to Bake Chicken Breast in the Oven, if you’re looking for it!

Let’s start with a marinade for your drumsticks.

We want to pack on as much flavor as we can for the chicken, and I prefer doing a dry rub method.

In my Olive Oil Roasted Chicken Confit recipe, the chicken sits overnight in the fridge with a dry rub. This pulls all the moisture from the skin into the chicken, creating a flavor-packed chicken leg recipe!

We’ll do that same method for this recipe, and if you have the time, it’s best to do overnight. I’ve done it a few hours ahead of time, and that was fine too.

You’ll mix together House Seasoning, which is garlic powder, onion powder, kosher salt, and black pepper.

This gets sprinkled over each chicken piece so that each leg is well coated.

Then, I used a Frank’s RedHot Seasoning blend on top of that. I love these seasoning jars!! They add a kick to anything and everything. It’s really yummy sprinkled over popcorn!

I did this all in a baking dish and then placed this dish into the fridge to let the chicken marinate. Leave it uncovered in the fridge! You don’t want anything adding moisture to the chicken. 

Baking Chicken Drumsticks in the Oven

Now that your chicken has sat in the fridge either overnight or for a few hours, you’re ready to bake!

Remove the baking dish from the fridge, and let it sit on your counter for half an hour to remove any chill.

​Preheat your oven to 400 degrees, and then bake your chicken for 20 minutes on one side.

When you go to flip your chicken, use a pair of stainless steel tongs to flip easily. 

While the chicken cooks for another 20 minutes on the second side, you can make the glaze.

I used a cup of Mrs. Ball’s Peach Chutney. I find this in the British section of my Publix. Any chutney will work! Peach preserves would work too if you’re not a fan of chutney!

You’ll whisk together melted butter and the chutney so it’s incorporated.

Using a silicone basting brush, brush the chicken with the sticky, sweet glaze. 

Place the chicken back into the oven for a few minutes to “adhere” the glaze to the chicken.

I like to do this a few times so all the sides of the chicken get glazed and a good “hefty layer” of the glaze is on each chicken piece.

Tips for Baking Dark Chicken Meat in the Oven

You might know that baking chicken to 165 degrees internally is best. But, for dark meat on a chicken, the sweet spot is baking to 175-185 degrees.

No matter the size of the drumsticks, baking to a higher temperature allows to meat get fall off the bone tender. 

If you’ve ever eaten chicken on the bone and it has a rubbery, bouncy texture, it needs to be cooked just a little bit longer! When the internal temperature is cooked to the 175-185 degree range, that’s the *sweet* spot for the best results.

Oven temperature can vary. I’ve baked chicken legs at 350˚, 400˚, and 425˚. 

If I’m hosting a dinner party and making a couple of baking sheet pans full of chicken legs, I’ll use 350˚. This way, the chicken cooks through in a more “low and slow” method, and it’s very hands-off. 

​When it’s the middle of the week, and I’m baking a few chicken leg quarters, I’ll bake them at either 400˚ or 425˚, depending on what else I’m making.

That higher temperature is my favorite! No matter the size of your chicken drumsticks, the higher temperatures cook the chicken thoroughly, leaving crispy chicken skin that tastes almost fried! 

​Use a meat thermometer to gauge the safe internal temperature of the chicken. I like to temp a couple of the pieces, so I know for sure that the chicken is cooked through.

Tips for the Best Oven-Baked Chicken Drumsticks

Crispy chicken legs are a great source of protein for the whole family. Whether you’re using your favorite spices or the recipe printable below, I’ve got some tried and true tips for the best oven-baked chicken drumsticks.

​Marinading your chicken drumsticks in a wet liquid is a great way to get flavor! Before you bake the chicken, make sure to pat each chicken leg dry with paper towels. This will help you get crispy skin without that rubbery mouth feeling.

A simple combination of spices and/or a dry rub packs your chicken full of flavor with minimal effort.

An instant-read thermometer is your best friend when cooking chicken! 

Cooking time will vary, but skin-on chicken legs usually take 20-25 minutes per side, so a total of 40-50 minutes. 

​Leftover chicken can be stored in an air-tight container in the fridge.

​Reheating the chicken in the oven is my go to method after it’s been in the fridge. If I’m honest, I usually prefer either cold chicken off the bone, or I’ll pull the chicken off the bone before storing in the fridge.

​Serving Oven Baked Chicken Drumsticks

The side dish possibilities are endless.

A simple green salad with prosecco vinaigrette would be amazing!

I like to bake up some Stick of Butter Rice or Old Fashioned Macaroni and Cheese to go along with the chicken.

You could serve these for Game Day with a side or ranch dipping sauce. The built in handle of the bone makes these easy to eat on your lap! 

Enjoy this recipe, people!

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