Ingredients:

  • 2 lbs Chicken Drumsticks (about 12 pieces)
  • 1 tbsp Vegetable Oil
  • 1 tsp Kosher Salt
  • 1 tbsp Smoked Paprika
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Oregano
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 tsp Cayenne Pepper (optional)
  • 1/2 tsp Baking Powder

Instructions:

  1. Preheat oven to 425°F (220°C). Line a sturdy baking sheet with foil and place a wire rack securely on top.
  2. Pat the drumsticks extremely dry using paper towels. Place them on the rack, sprinkle lightly with 1 tsp of kosher salt, and let them sit for at least 30 minutes to dry the skin.
  3. In a small bowl, vigorously whisk together the smoked paprika, garlic powder, onion powder, oregano, black pepper, cayenne (if using), and the baking powder to create the dry rub.
  4. In a large bowl, toss the dried drumsticks with the 1 tbsp of oil until lightly coated. Sprinkle the dry rub mixture evenly over the chicken and use your hands to ensure every piece is thoroughly coated.
  5. Arrange the coated drumsticks on the wire rack, ensuring there is space between each piece for optimal air circulation.
  6. Bake for 35–45 minutes. Rotate the pan halfway through baking to ensure even browning.
  7. Check for doneness using a meat thermometer; the internal temperature must reach 165°F (74°C). For extra crisp skin, increase the heat to 450°F (230°C) for the final 5 minutes, watching carefully to prevent burning.
  8. Remove from the oven and let the chicken rest on the rack for 5 minutes before serving.