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Handheld photo of roasted chicken drumsticks with blistered skin and red pepper flakes in a white ceramic bowl. (Oven-Baked Chicken Drumsticks)

Oven-Baked Chicken Drumsticks with Mahogany Spice Glaze and Crispy Skin

Achieve restaurant-quality Oven-Baked Chicken Drumsticks with a stunning mahogany glaze, blistered crispy skin, and a bold spice rub. Perfectly juicy dark meat roasted to perfection for an easy, visually-impressive weeknight dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 2.5 lbs Chicken Drumsticks approx. 8-10 pieces (1.1kg)
  • 2 tbsp Olive Oil (30ml)
  • 1 tbsp Honey or brown sugar (21g)
  • 1 tbsp Smoked Paprika (7g)
  • 1 tsp Garlic Powder (3g)
  • 1 tsp Onion Powder (3g)
  • 1.5 tsp Coarse Black Pepper (3.5g)
  • 1 tsp Crushed Red Pepper Flakes (2g)
  • 1 tsp Kosher Salt (6g)
  • 2 tbsp Fresh Parsley finely chopped (8g)

Equipment

  • 1 Large Rimmed Baking Sheet Lined with parchment paper
  • 1 Wire Cooling Rack To elevate chicken for air circulation
  • 1 Meat Thermometer To ensure internal temp reaches 175°F

Method
 

Preparation
  1. Preheat oven to 425°F (220°C). Pat chicken drumsticks completely dry with paper towels to ensure crispy skin.
  2. In a bowl, mix olive oil, honey, paprika, garlic powder, onion powder, and salt into a smooth paste.
Season and Roast
  1. Massage the glaze paste onto the chicken. Sprinkle with coarse black pepper and red pepper flakes for texture.
  2. Place chicken on a wire rack over a baking sheet. Roast for 35-45 minutes until the skin is blistered and mahogany brown.
  3. Check internal temperature reaches 175°F-185°F. Rest for 5 minutes, then garnish with chopped parsley in a white bowl.

Notes

Dry brining the chicken with salt 1 hour prior to cooking will result in even crispier skin.
Use the broiler for the last 2 minutes if you want extra charred edges.