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Crispy Baked Chicken Drumsticks with Perfect Golden Skin

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✓ Pesach-friendly. Look for a Pesach hechsher on: garlic powder, paprika, onion powder, baking powder. Pesach recipes and menu planner

Meat (Fleishig)

Crispy baked chicken drumsticks get golden skin from a seasoning of salt, garlic powder, paprika, onion powder and a little baking powder, plus a hot oven.

Two Steps to Crispy Skin

Pat the drumsticks dry and let them sit uncovered in the fridge for an hour to dry the skin. Then coat them in the seasoning mix; the small amount of baking powder helps the skin brown and crisp. Roast on a rack until the meat near the bone reaches at least 175°F.

Kosher Notes

This is a meat (fleishig) recipe. Kosher chicken is salted during koshering, so you may want to reduce the salt.

Leftovers

Leftovers keep for 3 days; re-crisp at 400°F for 8 to 10 minutes.

Serving Ideas

Drumsticks are easy to serve to a crowd and kid-friendly. Serve them with roasted potatoes, rice, corn on the cob or a crunchy coleslaw made with mayonnaise. They’re also good at room temperature, so they work well for picnics, packed lunches and Shabbat lunch. For a flavor change, swap the paprika for za’atar or a barbecue spice rub, or brush on honey mustard in the last few minutes.

Crispy Baked Chicken Drumsticks with Perfect Golden Skin
These baked chicken drumsticks deliver restaurant-quality crispy skin without any frying, thanks to a simple seasoning blend and foolproof two-temperature cooking method.
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Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 8 chicken drumsticks about 2.5 pounds total
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon baking powder
  • 2 tablespoons vegetable oil

What I use for this recipe

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Method
 

  1. Pat drumsticks completely dry with paper towels. Place on a wire rack set over a baking sheet and refrigerate uncovered for 1 hour to dry out the skin.
  2. Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper or foil.
  3. In a small bowl, combine kosher salt, garlic powder, paprika, onion powder, black pepper, and baking powder.
  4. Drizzle oil over drumsticks and rub all over to coat evenly. Sprinkle seasoning mixture over drumsticks, turning to coat all sides thoroughly.
  5. Arrange drumsticks on prepared baking sheet, leaving space between each piece. Make sure they're not touching.
  6. Bake for 20 minutes at 450°F. Reduce temperature to 375°F (190°C) and continue baking for 20-25 minutes until internal temperature reaches 165°F (74°C) and skin is golden brown and crispy.
  7. Let rest for 5 minutes before serving. The skin will continue to crisp up slightly as it cools.

Notes

For extra flavor, marinate drumsticks in the seasoning mixture for up to 4 hours before baking. Store leftovers in refrigerator for up to 3 days. To reheat and restore crispiness, place in 400°F oven for 8-10 minutes.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 18g 23%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 580mg 25%
Dietary Fiber 0g
Total Sugars 0g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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