The Easy Baked Chicken I Can’t Get Enough Of

My spiced chicken drumsticks recipe is always in rotation for my family’s weeknight dinners. These crispy baked chicken drumsticks are smoky, flavorful, and incredibly easy to make. I especially love this recipe because it’s something I can make with my son—I usually coat the drumsticks in spices by shaking them in a bag, a step he totally loves, making it a fun kitchen moment we get to share. 

The mostly hands-off technique gives me tons of flexibility on busy nights. You can literally shake it, bake it, and forget it—freeing me up to prepare a side dish like scalloped potatoes, a chopped salad, or quinoa while the chicken roasts. In the meantime, my son whisks together a simple condiment to go with it: mayo, lime juice, and some hot sauce. So good!

Make It With Other Cuts of Chicken 

Drumsticks are a favorite in our household for this recipe, but you can easily use other cuts of chicken:

• Bone-in, skin-on chicken thighs: These are a fantastic option with a cooking time similar to drumsticks—40 to 50 minutes, flipping halfway through for even crisping.
• Chicken wings: Wings are perfect for a party snack! Cook these for 45 minutes, flipping halfway through for even crisping.
• Bone-in, skin-on chicken breasts: Depending on their thickness, bake these for 25 to 30 minutes. 

Freezing

These drumsticks also make one of the best freezer meals! To freeze, lay the baked-and-cooled drumsticks in a single layer on a parchment-lined baking sheet and freeze until solid. Then, transfer to a zip-top bag for compact storage and freeze for up to 3 months.

Thaw in the fridge overnight for the best texture, then arrange the drumsticks on a baking sheet and bake at 400°F until the skin is crispy again and the chicken is heated through, 7 to 10 minutes.

Spice Rub Variations

You can easily customize the seasonings for this chicken to suit your taste:

• Bump up (or down) the cayenne: I personally love a bit of heat and sometimes use as much as a full teaspoon of cayenne, but you can skip it altogether if that’s not your thing (or just add a pinch).
• Try different paprikas: You can swap the hot smoked paprika with sweet paprika if you are not in the mood for a smoky or spicy flavor. 
• Add some cumin: For some earthy, toasty flavor, I sometimes add a teaspoon of ground cumin.
• Play with allium flavor: Sometimes I swap the garlic powder with onion powder just to change things up a bit.