Ingredients
Equipment
Method
Instructions
- Preheat the oven to 425°F. Place a wire rack on a rimmed baking sheet and lightly oil or spray the rack to prevent sticking.
- Pat the 1.5 pounds chicken drumsticks (about 6 pieces) dry with paper towels. Put the drumsticks in a large bowl and add 1 tablespoon olive oil; toss until evenly coated.
- In a separate bowl, combine 1 teaspoon baking powder, 1 teaspoon fine sea salt, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, and ¼ teaspoon ground black pepper; mix well.
- Sprinkle the spice mixture evenly over the oiled drumsticks. Toss and rub each drumstick so the seasoning coats them fully and evenly.
- Arrange the seasoned drumsticks on the prepared wire rack, leaving 1 to 2 inches of space between each piece.
- Bake on the middle oven rack at 425°F for 40 minutes, until the skin is golden and crispy.
- Remove the pan from the oven and let the drumsticks rest for 5 to 10 minutes before serving.
Notes
Notes
Nutrition information is for two drumsticks, assuming you cook 6 in this batch. This information is calculated using generic ingredients, so it’s just an estimate and not a guarantee.
Baking Powder Note:
Baking powder is added to help the skin crisp up and become golden. If you don’t keep it on hand, the chicken will still be well seasoned without it, but it won’t be quite as crispy.
Seasoning Note:
This recipe doesn’t taste too “smoky” from the smoked paprika, so I highly recommend trying the spice blend as written. However, you could also use regular sweet paprika as a swap, if needed. There is a hint of spice from the black pepper, so use less if you’re concerned about spice.
Nutrition information is for two drumsticks, assuming you cook 6 in this batch. This information is calculated using generic ingredients, so it’s just an estimate and not a guarantee.
Baking Powder Note:
Baking powder is added to help the skin crisp up and become golden. If you don’t keep it on hand, the chicken will still be well seasoned without it, but it won’t be quite as crispy.
Seasoning Note:
This recipe doesn’t taste too “smoky” from the smoked paprika, so I highly recommend trying the spice blend as written. However, you could also use regular sweet paprika as a swap, if needed. There is a hint of spice from the black pepper, so use less if you’re concerned about spice.