These baked chicken drumsticks are chicken wing killers. Figuratively speaking, of course. I can almost guarantee it that most of you, if not all, will be making these drumsticks in place of chicken wings at least on occasion. Most likely on many occasions. I know I will. And guess what I will be serving at the next Super Bowl party? That's right, my super crispy, deep-fried-like, baked chicken drumsticks.
Seeing how popular my extra crispy baked chicken wings recipe has been, I decided to try it on chicken drumsticks. The only change I made was to bump the baking temperature up from 425F to 450F as my experiments gave me the best results for drumsticks at this temperature. The results far exceeded my expectations. I would be very surprised if even the most discerning chicken drumstick lovers did not like this recipe.
The atomic drumsticks taste just like high quality chicken wings and have a similar texture. I suspect that it's because of the way they are baked - at a very high temperature with an oven fan (convection) on, which crisps up the skin really well while leaving the meat inside tender and succulent. Just look at those gorgeous crispy drummies below.
Prior to baking, drumsticks are dusted with baking powder (NOT baking soda) to help the skin crisp up really nicely. That's very important.
There will be some white residue left on the drumsticks after baking but THAT'S ABSOLUTELY FINE. You won't taste it and once you toss your drumsticks with a hot sauce you will forget it was ever there.
You see, conventionally baked drumsticks, no matter how good a recipe is, will have a somewhat greasy, soft and slightly rubbery skin at the end of the bake. Sure, you can turn on the broiler and crisp them up a bit, but the skin won't come even close to the results you will get with this method. This method will give you a THIN, RIDICULOUSLY CRISPY, CRACKLY skin. Just take a look below, do you see how the skin crackled after I poked it slightly with a fork?
Still not convinced? Alright, take a look at this short video I've made for all you skeptics.
What sauce you use doesn't really matter as long as it's your favorite sauce. My personal favorites are Duff's Hot Sauce and Duff's Char-B-Q sauce. A mix of these two does the trick for me on both wings and drumsticks. I have yet to find a better sauce, but that's me. I am sure you have your own favorite sauce that nothing else comes even close to. So use that one.
Inside, the drumsticks are fall-off-the-bone tender and juicy. They are cooked to perfection. For me, drumsticks taste under-cooked until they hit 185F internal temperature or more.
Of course, to get that wonderfully crispy skin they need to be in the oven for the whole 35 minutes at 450F convection. They will hit 185F way before you will be pulling them out of the oven. But that's TOTALLY FINE! The drumsticks will still be tender and juicy inside. They won't taste under-cooked even one bit, but they won't be over-cooked either. They will be JUST PERFECT!
And did I mention fall-off-the-bone tender and juicy inside? These baked chicken drumsticks are the bomb!
Ingredients
- 12 chicken drumsticks
- 2 Tbsp BAKING POWDER do not use baking soda!!!
- 2 tsp kosher salt or to taste
- 1 tsp freshly ground black pepper or to taste
- 1/4 cup favorite BBQ sauce for tossing or to taste
- 2 Tbsp favorite hot wing sauce for tossing or to taste; I prefer a 50/50 mix of Duff's Wing and Char-B-Q sauces
Instructions
- Preheat oven to 450F.
- Pat chicken drumsticks dry with paper towels really well and place in a large bowl. Sprinkle the baking powder all over the drumsticks and toss well to ensure even coverage.
- Line a large (15" x 21" is ideal) baking sheet with aluminum foil then parchment paper. I use foil strictly to avoid cleaning the baking sheet after baking but you may have a different view on this.
- Lay the drumsticks on the baking sheet, spacing them out generously, about 1-2 inches apart.
- Place the baking sheet in the oven. Set the oven to 450F convection. Bake the chicken drumsticks for 30-35 minutes, until they are nicely browned and crisp. Baking time may be different for you as different ovens bake differently. Start checking at 25 minutes.
- Remove the drumsticks from the oven, place in a large bowl, sprinkle with salt and pepper, add the Buffalo sauce, toss well and serve immediately while they are hot.
Nutrition
Cas Cahill says
Easy and delicious
Jindabyne says
Hope you can answer this soon. I have chicken waiting😉. Anyway my Convection if set at any temp will automatically adjust to 25 degrees lower. So if I set 450 on Convection Bake, it will go to 425 as most convections do. Sooooo, what should I do? Thanks!!
victor says
My apologies for the late response. I have no experience with that, my oven isn't smart enough to do that. I bake at 450F and the fan is on. But all ovens are different. I'd try the 425F first and see how turns out, maybe even try with one piece of meat... then if doesn't crisp up enough, try to bump the temp up by 25 degrees. good luck!
Becky says
Can I bake a mix of drumsticks and thighs with this recipe?
victor says
Yes, absolutely.
Jessica says
A you use this recipe and grill them? I’ve tried it in the oven and it’s amazing but it’s summer time and we’re grilling today and I wanted to try it out
victor says
I think it should work for grilling as well. Good luck!
Katie says
This recipe worked out great! Thank you!
victor says
You are very welcome. Glad it worked out well for you and thanks for your feedback.
Sandee says
35 minutes the skin was not even cooked. I have them back in for another 20 minutes
victor says
Different oven bake differently. I've made this recipe many times and it works great as per my instructions. But that's in my oven. It may be different in yours. Also, make to sure to use convection, that's what makes this recipe so special and the cooking time is specified for convection baking. Good luck!
Klock says
2 T bbq sauce seems scant for 12 chicken legs ?
victor says
It's 1/4 cup or 4 Tbsp BBQ sauce in the recipe and 2 Tbsp hot sauce, so 6 Tbsp total. You can always increase to your taste. Enjoy!
Christine says
I don't have a convection oven, can I still use this recipe in a regular oven?
victor says
There is an alternative cooking method without convection, check my extra crispy chicken wing recipe, it's in the notes.
Natalie says
So good, thanks for recipe
victor says
You are very welcome. Enjoy!
Tom Stitzer says
Anyone know how to modify this for an air fryer? And does this method still work with abs air fryer?
victor says
Tom, here is my favorite air fryer drumstick recipe. I love it. You can use it as is or use it as a base with the seasonings from this recipe.
lilyretta says
How long do you leave baking powder on before baking?
Thanks
victor says
I bake straight away, with no rest time.
Robin says
Can I use potato starch instead of baking powder?
victor says
I've never tried but someone told me that they tried potato and corn starch with good results. It's in the comments to my extra crispy chicken wing recipe.
Caren says
I often use little cornstarch to crisp up my chicken.
Would that work as well in this recipe?
victor says
I've never tried but I was told that it works as well.
Cathi Brunacini says
Baking powder is a blend of baking soda and cornstarch.
Amaybug says
I just made this and it was excellent. It crisped the skin and the chicken just the way I like it. I put too much baking soda on it so that made the chicken a little salty. However, now I know the trick and I will definitely be using it again! Thank you!
victor says
You are very welcome, happy to hear it. Happy holidays!
Boone Doud says
Recipe calls for baking POWDER not baking soda.
Geri Stevens says
I just made 5 drumsticks in a Convection Toaster Oven following your instructions to the word...and they are simply perfect Victor! I also whipped up a hot BBQ dip but truthfully I like my drumsticks dry and crispy, with just a sprinkling of Maldon salt & lots of coarsely ground pepper. With a side of roasted brown sugar acorn sugar, I couldn't be happier right now (=
victor says
Hi Geru, I am very happy that you liked them and thank you for the kind words. Yeah, sometimes keeping it simple is the best. Enjoy!
Geri Stevens says
Hi Victor (again). I thought I should mention that the roasted side I made to go with your baking powder wings was "roasted brown sugar acorn squash" NOT "roasted brown sugar acorn sugar"...Yknow in case y'all think I'm a nut bar =D
victor says
Lol, yeah, I figured there was a typo there...;)
DonnaD says
This is the recipe I wanted! Easy and PERFECT! Drumsticks didn’t even need sauce. I had half leftover and reheated the same way the recipe says to cook and they turned out crispy and tender again! Thank you, Victor! 👍👍 This recipe is going into the rotation!
victor says
You are very welcome, Donna. Enjoy!
Terry says
Wow did this work. Really, really work. I have done it 3-4 times now with different pieces and it even worked on bone in breasts with skin still on.
I stop and turn half way to crisp both sides, then toss in BBQ at the end. I may try to brown the BBQ with a broil next time after tossing. Other than that - these are the best I have made.
Thank You for the wisdom!
victor says
You are very welcome. Happy cooking!
Michelle says
CAN I USE THE BAKING POWDER TO DRY OUT THE SKIN AND THEN DREDGE FOR ‘FRIED’ CHICKEN?"
victor says
I don't think that will work as to dry the skin you will need air flow. As soon as you dredge the drumsticks you will create a barrier that will lock the moisture in. But I have a better idea, quickly sear them first, that will render the fat out from the skin and crisp it up. Then dredge and fry. I am actually going to try that myself.
Michelle says
Thank you, I might give that a shot tonight as well!
victor says
It actually works very well, I tried searing then baking or roasting in a few recipes, roasted chicken leg quarters, roasted chicken breast, to name a couple. Good luck, and let me know how it turns out.
Betsy Wisto says
Definitely going to try these. Been going to Duff's forever and their sauce is the best!
DebraL. says
Thank you for sharing this recipe. I tried the recipe as written on Super Bowl Sunday! I, too, was a skeptic with the baking powder, but it turned out crispy on the outside and tender on the inside. Super easy and super delicious!
victor says
Happy to hear that, Debra. I know, baking powder is an odd ingredient to put on chicken but it works magically. I use it all the time now: on wings, thighs, legs, drumsticks. Never fails. Always crispy without any oil.
Lars Patenaude says
$0.69/lb or $2.40/lb? Drumsticks, thanks!
Hudson Jack says
I love this idea… chicken legs and thighs are ALWAYS on sale and I’m always looking for recipes that help with the weekly budget! We’re entertaining for a football party this weekend so I’m going to make these… winning… both reasonably priced and full, of yummy flavors! 🍗 🍗 🍗
victor says
The first thought that crossed my mind when I tried one of these drumsticks was 'these taste just like wings', or something like that. I am sure your buddies and you will love them.
Patsy says
Doesn't the sauce make the "crispy skin" not crispy?
victor says
It does. Skip the sauce if you want to keep it that way. Let the thighs rest for 5 minutes before applying the sauce and it will keep most of the crispiness. Or use the sauce as a dip. Bottom line, starting with a crispy skin even after applying the sauce and losing some of the crispiness still beats soggy skin that is common with regularly baked drumsticks.
Pam says
Has anybody tried these in a gas oven?
Bridget says
I tried these. They were delicious. I used a basic oven. Husband enjoyed them. I used Sweet Baby Ray's Honey Barbeque Sauce and Texas Pete Buffalo Wing Sauce. It is a must to use enough baking powder. Yummy! Goes good with a side dish of cabbage.
victor says
Thanks for the feedback, Bridget. Much appreciated.
Maxine says
Not quite sure when you say "keep a close eye after you put the sauce on. Do I put the drumsticks back in the oven? Or sauce up and serve immediately?
victor says
Sorry for not being very clear. Yes, you put them back in for the sauce to set and caramelize. It's MUCH better that way.
Christine Ronan says
These look amazing! Quick question... my oven can do both basic bake as well as convection. When I put the temperature into the convection mode it automatically bumps the temperature down 25 degrees. Should I set it for 475 then so that it will infact bake at 450 or set it at 450 and let it bump down to 425?
victor says
I would say go with 475F but keep an close eye on the drumsticks after you put the sauce on. You may need see them browning sooner. Everyone's oven / voltage supplied to the house is different so ovens bake slightly differently. Keep an eye the first time, make adjustments as needed and then follow that routine.
Ben Myhre says
Cool... I am going to have to try your baking powder technique. Wings are going to have a high bone percentage, but I wonder if those stats take into account cartilage, as drumsticks, particularly those big ones, tend to have quite a bit of that miscellaneous fatty bites.
Either way... these look really good.
victor says
Good question, they don't describe their method so hard to say. Nevertheless, do give them a try and you will see what I am talking about.
Bob L says
Will it work in a regular oven or do you have to add additional baking time
victor says
You should get similar results in a regular oven, albeit it will take a bit longer to bake, if you use the following method from America's Test Kitchen:
Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 250 degrees.
Arrange drumsticks in single layer on a wire rack placed over a backing sheet. Bake drumsticks on lower-middle oven rack for 30 minutes. Move to upper-middle rack, increase oven temperature to 425 degrees, and roast until the drumsticks are golden brown and crisp, 40-50 minutes longer, rotating sheet halfway through baking. Remove sheet from oven and let stand for 5 minutes. Transfer drumsticks to bowl with wing sauce of your choice, toss to coat, and serve.
I swear by my method though 😉
Rhonda says
Looks so juicy and appetizing.
Todd says
I couldn't wait till next Super Bowl so I made these last night LOL. I think you are onto something. They do taste awesome and I can totally see how you could serve these in place of wings as they have similar texture and are very easy to eat as the meat comes off the bone very easily. This recipe is a keeper.
Tricia says
Have you tried this in an air fryer yet? If so, what time and temp? On hot summer days the air fryer is a little cooler to run than the oven. Thanks!
victor says
Tricia, check out my air fryer chicken drumstick recipe for the time and temp. You can use the seasonings from that recipe or from this one. I've tried both and like both of them.