Oven Baked Drumsticks Recipe
Oven-baked drumsticks rubbed with smoky paprika, garlic, and black pepper, then glazed in thick, golden hot honey and roasted until crackling. Perfect for an easy weeknight dinner or party snack that disappears fast. Bake hot and fast, flip once, glaze generously, and boom — spicy, sticky chicken legs with a serious kick.
Servings: 10 drumsticks
Calories: 145kcal
Ingredients
- 1.1 kg chicken drumsticks about 2.5 lbs
- 1 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2-1 teaspoon salt
Hot honey sauce
- 4 tablespoons honey
- 2 teaspoons hot sauce
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 200°C/392°F, and line a baking tray or two with parchment paper.
- Strain the drumsticks in a strainer and pat them dry with a paper towel.1.1 kg chicken drumsticks
- Place the drumsticks in a mixing bowl along with the spices and mix them well together.1 teaspoon ground black pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2-1 teaspoon salt
- Place the drumsticks on the prepared baking sheet and cook for 15 minutes.
- After 15 minutes, turn the drumsticks with tongs and bake for another 10 minutes.
- Make sure the chicken is cooked through by checking it with a meat thermometer. It should read 75°C/165°F.
- Make the hot honey sauce by mixing honey, hot sauce, and garlic powder together.4 tablespoons honey, 2 teaspoons hot sauce, 1/2 teaspoon garlic powder
- Brush the hot honey sauce over the chicken on both sides and then bake for 2 more minutes.
- Allow the chicken to cool for 5 minutes. Then dig in and enjoy!
Notes
- Pat the chicken dry: Removing excess moisture helps the seasoning stick and gives you crispier skin in the oven.
- Stick with skin-on cuts: Skin-on chicken drumsticks or whole chicken legs deliver the best texture and flavor.
- Use an instant-read thermometer: It’s the easiest way to hit that perfect 165°F without guessing or overcooking.
- Rest before serving: Let the drumsticks sit for 5 minutes after baking to lock in juices and improve tenderness.
- Add olive oil if needed: If your chicken is on the leaner side, a light drizzle before baking can boost browning and texture.
Storage instructions:
- Cool before storing: Let leftovers cool to room temperature before packing them up.
- Use an airtight container: Store in the fridge in a sealed container to keep them fresh.
- Shelf life: Leftovers will stay good in the fridge for 3-4 days.
- Reheat properly: Warm in the oven or air fryer to bring back that crispy skin. Microwaving can make them soggy.
Nutrition
Calories: 145kcal | Carbohydrates: 7g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 216mg | Potassium: 179mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg