Description
These crispy baked chicken drumsticks use a simple baking powder technique to create shatteringly crisp skin without deep frying. The secret: baking powder raises skin pH for faster crisping, high heat (425°F) renders fat quickly, and a wire rack allows air circulation for crispy skin all around.
Ingredients
For the Chicken:
- 3 lbs chicken drumsticks (10–12 pieces)
- 1 tablespoon baking powder (NOT baking soda)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked or regular)
- 1/2 teaspoon onion powder
For Serving:
- Ranch or blue cheese dressing
- BBQ sauce
- Hot sauce
- Optional dipping sauces
Instructions
- Dry thoroughly: Pat drumsticks completely dry with paper towels. This is the most important step for crispy skin – use more paper towels than seems necessary.
- Mix seasoning: In small bowl, combine baking powder, salt, pepper, garlic powder, paprika, and onion powder.
- Season chicken: Sprinkle seasoning mixture all over drumsticks, rubbing into every surface until evenly coated.
- Optional air-dry: For crispiest results, place seasoned drumsticks on wire rack over baking sheet. Refrigerate uncovered 1-2 hours or overnight. This dries skin further for maximum crispiness.
- Preheat oven: Heat to 425°F. High heat is essential for crispy skin.
- Arrange on rack: Place drumsticks on wire rack set over foil-lined baking sheet. Wire rack allows air circulation so skin crisps all around.
- Bake: Roast 40-45 minutes, flipping once at 20-minute mark. Drumsticks are done when skin is golden brown and crispy, and internal temperature reads 165°F.
- Optional broil: For extra crispy skin, broil 2-3 minutes at end. Watch carefully to prevent burning.
- Rest: Let rest 5 minutes before serving so juices redistribute.
- Serve: Serve hot with choice of dipping sauces.
Notes
Baking powder vs baking soda: Use BAKING POWDER, not baking soda. They’re chemically different and not interchangeable.
Why baking powder works: Raises skin pH to help it crisp faster and draws moisture to surface for drier, crispier skin.
Wire rack essential: Allows air circulation all around chicken. Without it, bottom stays soggy from sitting in rendered fat.
High heat necessary: 425°F renders fat quickly and crisps skin without overcooking meat. Lower temps steam chicken and create rubbery skin.
Drying is critical: Moisture prevents crisping. Pat very dry and optionally air-dry in fridge for best results.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2-3 drumsticks
- Calories: 285 Calories
- Sugar: 0g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 145mg