Baked Chicken Drumsticks

This is a basic recipe for making baked chicken drumsticks marinated with paprika or curry powder.

From all the chicken recipes I make on a regular basis, see the Baked Chicken Thighs or the Roasted Chicken Leg Quarters; this baked chicken drumsticks recipe must be the easiest. They are not only easy and very quick to make but also versatile. You can change the flavors according to your mood or whatever you happen to have in your spice cabinet.

I've been making them for years now, and the recipe (if you can call this a recipe) really never disappoints. When it comes to baked drumsticks, it hardly gets any easier. And if you don't want to bake them, learn How to Cook Chicken Drumsticks on the Stove, make Slow Cooker Chicken Legs, or Honey Soy Chicken Drumsticks.

How to season the drumsticks or legs?

As mentioned above, there are lots of possibilities when it comes to seasoning poultry. For these baked chicken drumsticks, I chose my two most common ways of seasoning: one version with paprika and one with curry powder.

Most of the time, I simply use a mixture of salt, pepper, and paprika stirred with a little oil. I grew up eating chicken flavored this way; my grandmother never used any other spices. I prefer to use sunflower oil (like my grandma used to do), but you could definitely use olive oil instead.

• Pat the meat dry.
• In a large bowl, mix together the oil and the spices.
• Add the meat pieces and turn them in the spice mixture until well coated. Massage the spices into the meat as well.
• Place the drumsticks, thighs, or legs on a baking sheet lined with baking paper and bake in the preheated oven.
• The quantities indicated below are enough to coat 6 to 8 drumsticks, 4-6 thighs, or 4 whole legs/quarters.

Spice mixtures

Basic spice mixture:

• No marinade: only a little oil, salt, and pepper.
• 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + 1 teaspoon sweet paprika powder.

More spice mixtures ideas:

• 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + 1 teaspoon curry powder (whichever mixture you like)
• 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + ½ teaspoon ground cumin + ½ teaspoon ground coriander
• 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + ½ teaspoon garlic powder + ½ teaspoon smoked or hot paprika
• 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + 1 teaspoon chili powder or 1-2 teaspoons sriracha or hot chili sauce, to taste
• 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + ½ teaspoon turmeric powder + 1 grated garlic clove
• 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + 2 teaspoons clear honey + 1 grated garlic clove + 1 tablespoon medium mustard
• 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + 1-2 teaspoons dried herbs of your choice + 1 grated garlic clove
• 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + 1 tablespoon soy sauce + 2 teaspoons clear honey + ½ teaspoon turmeric powder
• 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + 2 tablespoons fresh lemon juice + zest of 1 lemon + 1 teaspoon clear honey + a good pinch of dried herbs

As you can see, the sky is the limit; play with the spices and see what combinations you like best.

How long to bake chicken drumsticks?

• Usually, about 35 minutes at 200 degrees Celsius/ 400 degrees Fahrenheit should be enough.
• Make sure to check the meat before you take it out of the oven; the times might differ depending on the size of the pieces and your oven; not all ovens heat the same way.
• Start checking after 30 minutes of baking time. You can use a meat thermometer; in this case, the internal temperature of the drumsticks should be 75 degrees Celsius/ 165 degrees Fahrenheit.
• Or you can check if it's done by inserting a skewer or toothpick in the thickest part of the drumstick. The juices should run clear; no pink juices are allowed.

What to serve with it?

• Last time, we had them with dinner rolls and Sauteed Asparagus with Garlic.
• But most of the time, we have them with potato wedges and chili dip or crispy baked cornmeal potatoes.
• Different potato salads, like this Swabian potato salad, are also a good idea.
• I always make a vegetable side dish or two. Either a simple white cabbage salad, a tomato and onion salad, or a plain green salad with yogurt dressing.
• Some roasted broccoli or roasted curry cauliflower or roasted carrots with olive oil would be great as well.

Baked Chicken Drumsticks

A basic recipe for making baked chicken drumsticks, seasoned with paprika or curry powder.

4.63 from 16 votes

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Course: Poultry

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

Calories: 630kcal

Author: Adina

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Ingredients 

• ▢ 12 chicken drumsticks divided
• ▢ 4 tablespoons oil sunflower oil or olive oil, divided
• ▢ 1 teaspoon salt divided
• ▢ ½ teaspoon black pepper divided
• ▢ 1 teaspoon sweet paprika powder
• ▢ 1 teaspoon curry powder

Instructions

• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper.
• Combine spices: Place 2 tablespoons oil, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon sweet paprika powder in a large bowl.
• Coat drumsticks: Pat the chicken drumsticks dry with kitchen towels; there is no need to wash the chicken before. Add 6 drumsticks to the spice mixture, coat well, and massage the seasoning into the chicken. Place the chicken drumsticks on the prepared baking tray.
• Second spice mixture: Pour the remaining oil, salt, and pepper in the same bowl (no need to clean it before). Add the curry powder and remaining 6 chicken drumsticks, turn to coat with the seasoning, and massage the chicken well with the mixture. Place these drumsticks on the tray as well.
• Bake for about 30 to 40 minutes, checking after 30 minutes already. You can use a meat thermometer, in this case, the internal temperature of the chicken should be 75 degrees Celsius/ 165 degrees Fahrenheit.
• Or you can check the doneness of the chicken by inserting a skewer or toothpick in the thickest part of the drumstick. The juices should run clea; no pink juices are allowed.

Notes

More spice mixture ideas:

• 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + 1 teaspoon curry powder (whichever mixture you like)
• 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + ½ teaspoon ground cumin + ½ teaspoon ground coriander
• 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + ½ teaspoon garlic powder + ½ teaspoon smoked or hot paprika
• 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + 1 teaspoon chili powder or 1-2 teaspoons sriracha or hot chili sauce, to taste
• 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + ½ teaspoon turmeric powder + 1 grated garlic clove
• 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + 2 teaspoons clear honey + 1 grated garlic clove + 1 tablespoon medium mustard
• 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + 1-2 teaspoons dried herbs of your choice + 1 grated garlic clove
• 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + 1 tablespoon soy sauce + 2 teaspoons clear honey + ½ teaspoon turmeric powder
• 2 tablespoons oil + ½ teaspoon salt + ¼ teaspoon pepper + 2 tablespoons fresh lemon juice + zest of 1 lemon + 1 teaspoon clear honey + a good pinch of dried herbs

Nutrition

Serving: 3drumsticks | Calories: 630kcal | Carbohydrates: 1g | Protein: 66g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 27g | Cholesterol: 347mg | Sodium: 797mg | Fiber: 1g

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