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Baked Chicken Drumsticks

This baked chicken drumsticks recipe delivers tender, juicy chicken with a sweet-heat maple Dijon glaze that caramelizes as it bakes. Finished with a fresh citrus herb drizzle, the flavors feel a little special while still being easy enough for a weeknight dinner. Because the drumsticks are baked instead of fried, they’re simple to make and the leftovers reheat well for another meal.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Main Course

Servings:

Calories: 141kcal

Author: Davinah

Ingredients

For the chicken:

1 ¼ lbs Chicken Drumsticks about 6-8 chicken drumsticks
2 tbsp Avocado oil
1 tsp Garlic Powder
1 tsp Smoked Paprika
½ tsp Onion Powder
½ tsp Natural Ancient Sea Salt
½ tsp Black Pepper

Maple-Dijon Glaze:

2 tbsp Pure Maple Syrup or honey
1 tbsp Dijon mustard
1 tsp Coconut Aminos or soy sauce
½ teaspoon Red Pepper Flakes optional, but add some nice heat

Citrus Herb Drizzle:

1 tbsp Olive Oil
1 tbsp Lemon Juice fresh
1 tbsp Fresh parsley chopped
1/8 tsp Natural Ancient Sea Salt just a pinch

Instructions

Bake the Chicken

Preheat your oven 425F.
Prep the drumsticks: Pat the drumsticks completely dry. This is the secret to crispy skin.
In a large bowl, mix the spices and oil. Toss chicken in the spices and oil until evenly coated.
Line a baking sheet with parchment paper or foil. For extra crispy skin, place a wire rack on top of the baking sheet and set the drumsticks on the rack.
Arrange in a single layer with space between each piece.
Bake for 35-45 minutes, flipping halfway through, until the internal temperature reaches 175℉-185℉.

Make the Glaze

While the chicken cooks, mix the glaze ingredients. Brush the glaze over the drumsticks during the last 8-10 minutes of baking. If you want that caramelized finish, turn the oven to broil for 2-3 minutes at the end. Keep a close eye on them so the glaze doesn’t burn.

Finish with the Drizzle

Let the chicken rest for 5 minutes. While the chicken rests, Mix the citrus herb drizzle ingredients.
Drizzle with the citrus herb drizzle right before serving.

Notes

Pat the chicken dry: This helps the skin crisp up in the oven.
Don’t crowd the pan: Leave space between drumsticks so they roast instead of steam.
Use a wire rack if possible: Air circulation helps the drumsticks crisp evenly.
Let them rest before serving: Resting helps the juices settle.
Swap maple syrup for honey
Use whole grain mustard instead of Dijon
Add hot sauce to the glaze for extra heat
Swap the seasoning: Instead of the spice blend in this recipe, try poultry seasoning, rotisserie chicken seasoning, Cajun seasoning, or Creole seasoning for a different flavor.
Finish with crumbled goat cheese after the citrus drizzle

Nutrition