Crispy Seasoned Chicken Drumsticks with Savory Spice Rub

I’ve got an easy, delicious new recipe to share: Seasoned Crispy Chicken Drumsticks.

My sister made these drumsticks when Bridger and I visited a few weeks ago, and it quickly became a favorite — everyone cleaned their plates. Compliments to the chef, Maddie!

EFFORTLESSLY TENDER AND SERIOUSLY SEASONED

As soon as we got home from Vegas, I had to remake these drumsticks — they were that good. They’re fall-apart tender and packed with flavor.

These drumsticks are simple to prepare: pat the chicken dry, toss with olive oil and seasonings, then roast until golden and crispy. The seasoning blend of garlic and chili powders, oregano, paprika, salt, and pepper is balanced and flavorful, and the oven does the rest.

AN UNDERRATED, NUTRITIOUS AND DELICIOUS PROTEIN

Chicken drumsticks are often overlooked, but they’re a great option: flavorful, affordable, and rich in nutrients like selenium, vitamin B6, phosphorus, iron, and zinc.

Selenium supports immune and thyroid function, while phosphorus helps with energy storage and can aid muscle recovery after workouts. Combined with a savory spice blend, drumsticks make a satisfying, protein-packed meal.

WHAT TO PAIR WITH THESE SEASONED CRISPY CHICKEN DRUMSTICKS

These drumsticks are excellent on their own, but they shine paired with creamy mashed potatoes and peas for a comforting, classic meal. Other great sides include buttery broccolini, rice, or warm dinner rolls.

INGREDIENTS YOU’LL NEED:

• Pasture-raised chicken drumsticks
• Extra virgin olive oil
• Sea salt
• Garlic powder
• Chili powder
• Oregano
• Paprika
• Ground pepper

HOW TO MAKE SEASONED CRISPY CHICKEN DRUMSTICKS

Preheat the oven to 420°F (215°C).

Pat the drumsticks dry with paper towels to remove excess moisture and place them in a large bowl. Make sure the skin lies flat over the drumstick rather than folded.

Toss with 3–4 tablespoons extra virgin olive oil, then add seasonings: about 2 teaspoons sea salt, 2 teaspoons garlic powder, 2 teaspoons chili powder, 2 teaspoons oregano, 1 teaspoon paprika, and 1 teaspoon ground pepper. Mix until each drumstick is evenly coated.

Prepare a baking sheet with a rack sprayed with oil, so air circulates around the drumsticks. Place the drumsticks on the rack and bake for 35 minutes. Flip them, then bake an additional 15 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).

Let the drumsticks rest a few minutes before serving to allow the juices to redistribute. Store leftovers in an airtight container in the refrigerator for 3–4 days.

RECIPE SUBSTITUTIONS & QUESTIONS

This recipe is flexible. Adjust the seasoning amounts or swap spices to suit your taste. You can brine or marinate the drumsticks a few hours ahead for extra flavor and moisture.

I usually roast them in the oven, but you can try an air fryer if you prefer — just reduce the cooking time and temperature accordingly and monitor closely so they don’t overcook.

WHY IS MY CHICKEN NOT CRISPY IN THE OVEN?

Common reasons for limp skin are a low oven temperature, overcrowding the pan, or not using a rack. Baking at a higher temperature (375–425°F) and using a rack so air circulates will help the skin crisp. Also, ensure the drumsticks are dry before seasoning so the skin can brown properly.

SHOP THIS RECIPE:

HOW DO YOU KEEP DRUMSTICKS FROM DRYING OUT IN THE OVEN?

Cook at the right temperature and avoid overcooking. Use a rack to allow even air circulation and let the drumsticks rest a few minutes after baking so juices redistribute. Brining or marinating beforehand can also help lock in moisture.

LOVE THESE SEASONED CRISPY CHICKEN DRUMSTICKS? HERE’S MORE EASY AND DELISH RECIPES TO TRY:

Crockpot Pot Roast

Teriyaki Chicken Thighs

One-Pan Beef and Broccoli

Honey-Glazed Garlic Chicken Wings

3 Meals Using Chicken Breast That Will Get You Excited About Dinner

Click here to watch the reel I made of this recipe 🙂