Baked Chicken Drumsticks

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  • 8 chicken drumsticks - skin-on, 4 ounces each, about 2 pounds total weight
  • 2 tablespoons olive oil - extra-virgin
  • 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • Preheat the oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and arrange the drumsticks in a single layer on the baking sheet.
  • Make the seasoning paste: In a medium bowl, use a fork or spatula to combine the olive oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
  • Using a pastry brush or your hands, coat the chicken pieces with the seasoning paste.
  • Bake the drumsticks uncovered for about 40 minutes, until they are cooked through and their internal temperature, measured with an instant-read thermometer not touching a bone, reaches a minimum of 165°F.
  • Baste the drumsticks with the pan juices using a clean pastry brush. Serve immediately.
    Baked chicken drumsticks are served on a white plate.

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