There's nothing quite like the satisfaction of biting into a perfectly crispy chicken drumstick that's been baked to golden perfection. I've been making these for years, and they never fail to disappear from the dinner table before I can even sit down to eat. The secret to getting that restaurant-quality crispy skin without deep frying lies in a simple two-step process. First, you pat the drumsticks completely dry and let them sit uncovered in the fridge for at least an hour. This draws out moisture from the skin, which is your enemy when you're trying to achieve crispiness. Second, you coat them in a mixture of kosher salt, garlic powder, paprika, and just a touch of baking powder. That baking powder is key because it raises the pH of the chicken skin, helping it brown faster and get crispier. I love serving these drumsticks for Shabbat dinner because they're fancy enough for company but simple enough that I'm not stressed in the kitchen. They pair beautifully with roasted vegetables and rice pilaf, or you can go casual and serve them with coleslaw and corn on the cob. The kids always request these over any other chicken preparation, and honestly, I don't blame them. What makes this recipe particularly foolproof is the cooking method. You start at a high temperature to get the skin crackling, then reduce the heat to ensure the meat cooks through evenly. No more dry, overcooked chicken or soggy skin. Just perfectly juicy meat with that satisfying crunch every single time.