These Oven BBQ Chicken Drumsticks deliver deep barbecue flavor with crispy skin and tender meat—no grill required. Perfect for weeknight dinners, parties, or meal prep.
⭐ Why You’ll Love This Recipe
Crispy outside, juicy inside
Oven-baked, not fried
Big BBQ flavor with a sticky glaze
Budget-friendly and kid-approved
🛒 Ingredients (Serves 4–6)
10–12 chicken drumsticks (about 1.5–2 kg)
1 tbsp olive oil
1½ tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder or cayenne (optional)
BBQ Glaze
¾ cup BBQ sauce (smoky or sweet)
2 tbsp honey or brown sugar
1 tbsp Worcestershire sauce
1 tsp apple cider vinegar (for balance)
🔥 Instructions
Preheat oven to 220°C / 425°F. Line a baking sheet with foil and place a wire rack on top (for crispier skin).
Pat drumsticks dry with paper towels—this is key for crispy results.
Season chicken with olive oil, salt, pepper, smoked paprika, garlic powder, onion powder, and chili powder. Toss until well coated.
Arrange on rack, leaving space between each drumstick.
Bake uncovered for 35 minutes, flipping halfway.
Make BBQ glaze: In a bowl, mix BBQ sauce, honey, Worcestershire sauce, and vinegar.
Brush generously with glaze and return to oven.
Bake 10–15 more minutes, turning once and basting again, until caramelized and sticky.
Optional broil for 2–3 minutes for extra char (watch closely!).
🌡️ Doneness Tip
Chicken is ready when internal temperature reaches 75°C / 165°F, and juices run clear.
🍽️ Serving Ideas
Coleslaw or potato salad
Corn on the cob
Steamed rice or buttered mashed potatoes
Roasted vegetables or baked beans
🔄 Variations
Spicy BBQ: Add hot sauce or chipotle powder to glaze
Asian-Style BBQ: Mix BBQ sauce with hoisin and soy sauce
Honey-Garlic: Add minced garlic and extra honey
🧊 Storage & Reheating
Store: Airtight container, up to 4 days in fridge
Reheat: Oven at 180°C / 350°F for 10–15 minutes (keeps skin crisp)
OTHER RECIPES
Ingredients
6 chicken drumsticks
1/2 cup water
1/3 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
4 teaspoons butter
2 teaspoons salt
2 teaspoons Worcestershire sauce, or to taste
2 teaspoons dry mustard
2 teaspoons chili powder, or to taste
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place drumsticks in a baking dish.
Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks.
Cover with aluminum foil.
Bake in preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through.
An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
In a bowl, whisk together:
Pineapple juice • soy sauce • brown sugar • honey • garlic • ginger • lime • coconut milk • ketchup • paprika • chili • oil.
3. Marinate
Add drumsticks and coat well.
Marinate at least 2 hours, ideally overnight for maximum flavor.
🍳 Cooking Methods
A) Grill (Best for Tikki Hut Flavor)
Preheat grill to medium-high.
Oil the grates lightly.
Grill drumsticks 20–25 minutes, turning every 4–5 minutes.
Brush with extra marinade during last 5 minutes.
Grill pineapple slices on the side for a tropical finish.
B) Oven-Bake
Preheat to 400°F (205°C).
Place drumsticks on a foil-lined or parchment sheet.
Bake 35–45 minutes, turning halfway.
Brush with reserved marinade in last 10 minutes for a sticky glaze.
C) Air Fryer
Cook at 380°F (193°C) for 25–28 minutes, flipping halfway.
Brush lightly with extra glaze at the end.
🥥 Optional Sticky Glaze (Highly Recommended)
Simmer leftover marinade in a small saucepan for 5–7 minutes until thick and shiny.
Brush over the chicken during the final minutes of cooking.
🍍 Serving Suggestions
Coconut rice
Grilled pineapple / mango
Island slaw (cabbage + lime + honey)
Corn on the cob with chili-lime butter
✨ Variations
Spicy Volcano Version
Add 1–2 tsp sriracha + extra lime.
Coconut-Rum Tikki Hut Drumsticks
Add 1 tbsp spiced rum to the marinade.
Hawaiian BBQ Tikki Hut
Add 2 tbsp BBQ sauce + extra pineapple juice.
OTHER RECIPES
Baked Chicken Drumstick Recipe Ingredients
1/4 cup honey
1/4 cup ketchup
1 tablespoon soy sauce
2 teaspoons grated ginger
3 pounds chicken drumsticks
3 cups cornflakes, crushed to crumbs
1 can (8.75 ounces) crushed pineapple
1/8 teaspoon salt
Baked Chicken Drumstick Recipe Instructions :
1. Heat oven to 375 degrees F. Line a baking pan with foil.
2. In large bowl, combine honey, ketchup, soy sauce, and ginger. Transfer 2 tablespoons of sauce to a small bowl. Add drumsticks to the large bowl of sauce, and toss to coat well. Place cornflake crumbs in a shallow bowl, coat drumsticks with crumbs, and place in prepared baking pan. Spray drumsticks with vegetable cooking spray. Bake 40 minutes.
3. Add pineapple to reserved sauce in the small bowl; stir in salt. Serve with baked drumsticks...enjoy it !
VIDEO:
Pour half the apricot glaze over the drumsticks and toss to coat.
Let sit for 15–30 minutes (or up to overnight).
5. Roast
Arrange the drumsticks on a parchment-lined baking tray.
Roast 35–45 minutes, turning once halfway, until golden and cooked through.
During the last 10 minutes, brush with the remaining apricot glaze to make them sticky and caramelized.
6. Serve
Garnish with chopped parsley or spring onions.
Serve with rice, couscous, quinoa, roasted vegetables, or a fresh salad.
Tips
Add fresh or dried apricots to the pan for extra fruity bursts.
For crispy skin, broil for the last 2–3 minutes.
Replace soy sauce with Worcestershire for a richer flavor.
OTHER RECIPES
Baked Chicken Drumstick Recipe Ingredients
2 pounds meaty chicken pieces
Salt
Pepper
1/3 cup plain yogurt
1/3 cup apricot jam, large pieces cut up
1-1/2 teaspoons ground cumin
Baked Chicken Drumstick Recipe Instructions :
1. Remove skin from chicken, if desired. Arrange chicken pieces in a 13x9x2-inch baking pan, skin side up, so pieces do not touch. Sprinkle lightly with salt and pepper.
2. Bake, uncovered, in a 375 degree F oven for 40 minutes. Drain off any fat from pan.
3. Meanwhile, stir together the yogurt, apricot jam, and cumin. Spoon yogurt mixture over chicken. Bake for 5 to 10 minutes more or until chicken is tender and no longer pink. Makes 4 servings.
baked chicken drumstick recipes: mustard-crisp-chicken-drumstick
1. Preheat oven to 450 degrees F. 2. Toss fennel and 2 teaspoons oil in a 9-by-13-inch baking dish. Bake for 10 minutes. 3. Meanwhile, place rosemary, lemon zest, garlic, pepper and salt together on a cutting board. Rock a chef's knife through the ingredients until they are minced into a fine paste. Transfer the paste to a small bowl and combine with 1 teaspoon oil. Rub the paste all over drumsticks. 4. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the drumsticks; cook, turning occasionally, until browned on all sides, 4 to 5 minutes. 5. After the fennel has roasted for 10 minutes, stir in pine nuts and place the browned drumsticks on top of the fennel. Return to the oven and bake until the fennel is golden and an instant-read thermometer inserted into the thickest part of a chicken drumstick without touching the bone registers 165 degrees F , 15 to 20 minutes more. Remove the chicken from the pan. Toss the fennel with vinegar in the baking dish, scraping up any browned bits. Serve the fennel with the chicken drumstick. ..and the roast chicken drumstick recipe is ready..nice ! Enjoy it ! butter-baked-wings-and-drumsticks recipe
These Little Chicken Drumsticks & Chicken Wings are bite-sized, ultra-crispy, and packed with flavor—perfect for appetizers, parties, game nights, or family snacking. One easy oven method works beautifully for both cuts.
⭐ Why This Recipe Is a Must-Make
Crispy without frying
Works for small drumsticks + wings together
Big flavor, minimal effort
Easy to sauce or serve dry-rubbed
🛒 Ingredients (Serves 4–6)
Chicken
1 kg (2–2½ lb) little chicken drumsticks & chicken wings
1 tbsp aluminum-free baking powder(crispy secret)
1½ tsp salt
1 tsp black pepper
1½ tsp paprika (smoked preferred)
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder or cayenne (optional)
⚠️ Use baking powder, not baking soda.
🔥 Instructions (Oven Method)
1. Prep
Preheat oven to 220°C / 425°F
Line a large baking tray with foil
Place a wire rack on top and lightly oil it
2. Dry & Season
Pat chicken very dry
Toss with baking powder and all spices until evenly coated
3. Arrange
Place chicken on rack with space between pieces
Drumsticks on outer edges, wings toward center for even cooking
4. Bake
Bake 40–45 minutes, flipping once halfway
5. Extra Crisp Finish
Broil 2–3 minutes until skin is blistered and golden
Rest 5 minutes before saucing or serving
🌡️ Doneness Guide
Internal temp: 75°C / 165°F
Skin: tight, crackly, and golden
Juices run clear
🍯 Optional Sauces (Add After Baking)
Classic Buffalo
½ cup hot sauce
3 tbsp melted butter
Honey Garlic
¼ cup honey
2 tbsp soy sauce
1 tbsp minced garlic
BBQ
¾ cup BBQ sauce
2 tbsp honey
👉 Toss chicken in sauce, return to oven 5–8 minutes to set glaze.
Garlic Parmesan: Toss with butter, garlic, and grated Parmesan
Spicy Asian: Chili sauce, soy, honey, sesame oil
No Sauce Dry Rub: Add cumin or Cajun seasoning
🧊 Storage & Reheating
Refrigerate: Up to 4 days
Freeze: Up to 2 months
Reheat: Oven 190°C / 375°F for 10–12 minutes
Air fryer: 180°C / 350°F for 5–6 minutes
💡 Pro Tips
Dry skin = maximum crisp
Never crowd the tray
Sauce after baking to keep skin crispy
OTHER RECIPES
This recipe is perfect for creating a crowd-pleasing platter of "little" chicken bites, ideal for parties, game day, or a fun family dinner. The combination of drumsticks and wings offers variety, and the sweet and sticky glaze is irresistible to both kids and adults.
Sweet & Sticky Little Chicken Drumsticks & Wings
This recipe uses a two-step baking process to ensure the chicken is cooked through and incredibly juicy, while the glaze gets perfectly caramelized and sticky without burning.
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 40-50 minutes
Ingredients
2 lbs (about 1 kg) chicken drumsticks and wings (a mix is great!)
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika
For the Honey-BBQ Glaze:
¾ cup your favorite BBQ sauce
¼ cup honey
2 tbsp low-sodium soy sauce (or tamari)
2 cloves garlic, minced
1 tsp rice vinegar or apple cider vinegar
¼ tsp red pepper flakes (optional, omit for a kid-friendly version)
For Garnish (Optional):
Toasted sesame seeds
Sliced green onions or fresh parsley
Instructions
Prep and Preheat: Preheat your oven to 400°F (200°C). Place a wire rack inside a large, rimmed baking sheet. Lining the sheet with foil underneath the rack makes cleanup a breeze.
Season the Chicken: Pat the chicken drumsticks and wings completely dry with paper towels. In a large bowl, toss them with the olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
Arrange for Baking: Place the seasoned chicken pieces in a single layer on the wire rack, ensuring they are not touching. This allows hot air to circulate, making them crispy all over.
Initial Bake: Bake for 20 minutes. This initial cook time helps render the fat and get the chicken started without the sugar in the glaze burning.
Make the Glaze: While the chicken is baking, whisk together all the glaze ingredients in a small saucepan. Heat over medium-low heat, stirring occasionally, until the honey is melted and the sauce is smooth. Let it simmer gently for 2-3 minutes to meld the flavors.
Glaze and Finish Baking: Remove the chicken from the oven. Using a pastry brush, generously brush the glaze all over each piece of chicken. Reserve about half of the glaze for later. Return the chicken to the oven and bake for another 15-20 minutes, or until the glaze is deep golden brown, sticky, and the chicken is cooked through (internal temperature of 165°F / 74°C).
Final Toss: Place the hot, glazed chicken into a large bowl. Pour the remaining glaze over the top and toss gently to coat every piece in an extra layer of sticky sauce.
Garnish and Serve: Arrange the "little" drumsticks and wings on a platter. Sprinkle with toasted sesame seeds and sliced green onions, if desired. Serve them warm while they're at their stickiest and most delicious.
Tips for Success & Variations
The Wire Rack is Key: Don't skip it! Baking directly on the pan will steam the bottom, making the skin soft instead of crispy.
For Spicy "Little" Bites: Add 1-2 teaspoons of sriracha or a pinch of cayenne pepper to the glaze for a sweet and spicy kick.
Air Fryer Method: This works wonderfully! Cook at 380°F (190°C) for 15 minutes, flip, brush with glaze, and cook for another 10-12 minutes until crispy and cooked through.
Make-Ahead for a Party: You can season the chicken and store it in the refrigerator ahead of time. You can also make the glaze a day in advance. Simply bake and glaze when you're ready to serve.
Different Glazes: Feel free to swap the glaze! A classic Buffalo sauce, a Parmesan-garlic butter, or a teriyaki glaze would all be fantastic on this "little" chicken.
Enjoy your fun, flavorful, and perfectly portioned chicken feast
These Honeyed Chicken Drumsticks are sweet, savory, and beautifully caramelized. The honey glaze creates a glossy, finger-licking finish while keeping the meat tender and juicy—perfect for weeknights or special gatherings.
⭐ Why This Recipe Is a Favorite
Sticky honey glaze with deep flavor
Oven-baked, no frying
Kid-friendly yet elegant enough for guests
Simple ingredients, big payoff
🛒 Ingredients (Serves 4–6)
Chicken
10–12 chicken drumsticks
Salt & black pepper, to taste
Honey Glaze
⅓ cup pure honey
2 tbsp soy sauce (low sodium)
2 tbsp olive oil or melted butter
2 cloves garlic, minced
1 tbsp apple cider vinegar or lemon juice
1 tsp paprika
½ tsp ground ginger (optional)
Optional Finish
Sesame seeds
Sliced green onions
Chili flakes (for heat)
🔥 Instructions
1. Preheat & Prep
Preheat oven to 220°C / 425°F
Line a baking sheet with foil and place a wire rack on top
Broil 2–3 minutes for extra caramelization (watch closely)
6. Rest
Let rest 5 minutes before serving
🌡️ Doneness Check
Internal temperature: 75°C / 165°F
Glaze bubbling and glossy
Juices run clear
🍋 Flavor Variations
Honey Garlic: Add 1 extra clove garlic
Honey Mustard: Add 1½ tbsp Dijon mustard
Spicy Honey: Add hot sauce or chili flakes
Asian-Style: Add grated ginger + sesame oil
🍽️ Serving Ideas
Steamed rice or coconut rice
Roasted vegetables or green beans
Coleslaw or cucumber salad
🧊 Storage & Reheating
Refrigerate: Up to 4 days
Reheat: Oven at 190°C / 375°F for 10–12 minutes
Air fryer: 180°C / 350°F for 5–6 minutes
💡 Pro Tips
Use foil-lined tray—honey caramelizes fast
Glaze in layers for deeper flavor
Broil carefully to avoid burning
OTHER RECIPES
Honeyed chicken drumsticks are a perfect weeknight meal. They are sweet, savory, sticky, and absolutely delicious. This recipe creates a beautiful caramelized glaze that kids and adults alike will love.
Sweet & Sticky Honey Garlic Drumsticks
This recipe is simple to prepare but delivers a big flavor payoff. The secret is a two-step roasting process that ensures the chicken is cooked through and the glaze gets perfectly caramelized without burning.
Yields: 4 servings (6-8 drumsticks)
Prep time: 10 minutes
Cook time: 35-45 minutes
Ingredients
6-8 chicken drumsticks (about 2 lbs / 900g)
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
For the Honey Glaze:
⅓ cup honey
¼ cup low-sodium soy sauce (or tamari)
2 cloves garlic, minced
1 tbsp rice vinegar or apple cider vinegar
1 tbsp sesame oil (or a neutral oil)
½ tsp ground ginger (optional)
1 tsp cornstarch mixed with 2 tsp water (optional, for a thicker glaze)
For Garnish (Optional):
Toasted sesame seeds
Sliced green onions or fresh parsley
Instructions
Prep and Preheat: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with foil for easy cleanup.
Season the Chicken: Pat the chicken drumsticks completely dry with paper towels. In a large bowl, toss them with the olive oil, salt, and pepper until evenly coated. Arrange them in a single layer on the prepared baking sheet, making sure not to crowd the pan.
Initial Roast: Bake the drumsticks for 20 minutes. This initial cook time helps render some of the fat and gets the chicken started without the sugar in the glaze burning.
Make the Glaze: While the chicken is in the oven, whisk together all the glaze ingredients (honey, soy sauce, garlic, rice vinegar, sesame oil, and optional ginger) in a small bowl. If you want a thicker glaze, add the cornstarch slurry to the mixture.
Glaze and Finish Roasting: Remove the drumsticks from the oven. Using a pastry brush, generously brush the honey glaze all over the drumsticks. Return them to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and the glaze is deep golden brown and sticky.
Pro Tip: For an extra-thick glaze, brush the drumsticks with more glaze once more during the last 5 minutes of baking.
Rest and Garnish: Remove the drumsticks from the oven and let them rest on the baking sheet for 5 minutes. This allows the juices to redistribute, ensuring the meat is moist. Garnish with toasted sesame seeds and sliced green onions, if desired, and serve warm.
Tips for Success & Variations
Spice It Up: Add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the glaze for a sweet and spicy kick.
Add Citrus: A tablespoon of fresh orange juice or the zest of one lemon in the glaze adds a wonderful brightness.
Don't Have Rice Vinegar? Apple cider vinegar or white wine vinegar are great substitutes.
Meal Prep: These drumsticks are fantastic for meal prep. Store them in an airtight container in the refrigerator for up to 4 days. They are delicious cold or reheated in the oven or air fryer to recrisp the skin.
Different Cuts: This glaze works wonderfully on chicken thighs, wings, or even a whole spatchcocked chicken. Just be sure to adjust the cooking time based on the size and cut of the meat.
Thicker Glaze on the Stovetop: If you prefer a very thick glaze, you can make it separately. Simmer the glaze ingredients (without the cornstarch) in a small saucepan for 5-7 minutes until it has reduced and thickened. Then, toss the cooked drumsticks in the glaze before serving.
Enjoy your incredibly flavorful and sticky honeyed chicken
This recipe for oven-fried chicken drumsticks delivers all the irresistible crunch of classic fried chicken with a fraction of the oil and mess. The secret is a three-step coating process and baking them on a wire rack to ensure they get crispy all over.
Crispy Oven-Fried Chicken Drumsticks
These drumsticks are juicy on the inside and have a shatteringly crispy, seasoned crust on the outside. They're a guaranteed crowd-pleaser and perfect for a weeknight dinner or a casual weekend meal.
Yields: 4 servings (6-8 drumsticks)
Prep time: 15 minutes
Cook time: 35-45 minutes
Ingredients
6-8 chicken drumsticks (about 2 lbs / 900g)
½ cup all-purpose flour
2 large eggs, beaten
1 ½ cups panko breadcrumbs (or regular breadcrumbs)
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper
¼ tsp cayenne pepper (or more, to taste)
Cooking spray or 2 tbsp olive oil/melted butter
Instructions
Prep and Preheat: Preheat your oven to 400°F (200°C). Place a wire rack inside a large, rimmed baking sheet. This is the key to getting the chicken crispy on all sides.
Prepare the Chicken: Pat the chicken drumsticks completely dry with paper towels. This is an important step to help the coating adhere.
Set Up Your Dredging Station: You will need three shallow dishes.
Dish 1: Place the ½ cup of flour.
Dish 2: Beat the two eggs.
Dish 3: In a third dish, combine the panko breadcrumbs, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.
Coat the Drumsticks: Working with one drumstick at a time, dredge it in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, press the drumstick firmly into the seasoned panko mixture, ensuring it's coated evenly and generously on all sides. Place the coated drumstick on the prepared wire rack. Repeat with the remaining drumsticks.
Bake the Chicken: Lightly spray the coated drumsticks with cooking spray (this helps them brown and get extra crispy). Alternatively, you can drizzle them lightly with olive oil or melted butter.
Bake for 35-45 minutes, or until the coating is deep golden brown and crispy, and the chicken is cooked through. The most reliable way to check for doneness is to insert an instant-read thermometer into the thickest part of a drumstick (avoiding the bone); it should register 165°F (74°C).
Rest and Serve: Remove the chicken from the oven and let it rest on the wire rack for 5 minutes before serving. This allows the juices to redistribute, ensuring the meat is tender and moist.
Tips for Success & Variations
The Wire Rack is Essential: Don't skip the wire rack! Baking directly on the sheet pan will steam the bottom of the chicken, making the coating soggy.
For Extra Crispiness: For an even crunchier crust, add ¼ cup of finely grated Parmesan cheese to the panko mixture.
Spice It Up: Add a teaspoon of your favorite hot sauce to the beaten eggs, or increase the amount of cayenne pepper for a spicier kick.
Gluten-Free Option: Use a 1-to-1 gluten-free all-purpose flour blend and gluten-free panko breadcrumbs.
Other Chicken Cuts: This method works perfectly for chicken thighs or wings. Just be sure to adjust the cooking time as needed—thighs may take a bit longer, while wings will cook faster. Always cook to an internal temperature of 165°F (74°C).
Make-Ahead: You can coat the drumsticks ahead of time and store them on the wire rack in the refrigerator for up to 4 hours before baking.
Enjoy your perfectly crispy and delicious oven-fried chicken
Deliciously sweet, tangy, and smoky, these succulent Maple Mustard Chicken Legs offer a quick and simple dinner option with only a few ingredients. Ideal for preparation in either an oven or an air fryer!
If you seek a chicken recipe that is straightforward, flavorful, and adaptable, these Maple MustardChicken Legs could very well become your preferred choice.
The blend of sweet maple syrup, zesty mustard, and smoky paprika forms a robust glaze that adheres perfectly to the tender drumsticks.
Regardless of whether you bake them in the oven or crisp them in an air fryer, they provide a gratifying bite each time.
I enjoy preparing this dish for weeknight meals as it requires minimal effort yet feels special enough to serve to guests.
The glaze caramelizes exquisitely, enveloping the chicken in a sticky, golden finish, and the flavor? Envision a flawless harmony of sweet, tangy, smoky, and savory.
I take pleasure in making a large batch and bringing them to a potluck or game day gathering. They are so delicious that everyone appreciates the flavors, and they are even enjoyable cold the following day at a picnic!
Savor them for dinner alongside 4 Ingredient Pasta Salad and Melted Leeks for a complete meal.
The glaze caramelizes exquisitely, enveloping the chicken in a sticky, golden finish, and the flavor?
Envision a flawless harmony of sweet, tangy, smoky, and savory.
I take pleasure in making a large batch and bringing them to a potluck or game day gathering. They are so delicious that everyone appreciates the flavors, and they are even enjoyable cold the following day at a picnic!
Savor them for dinner alongside 4 Ingredient Pasta Salad and Melted Leeks for a complete meal.
Versatile cooking techniques: You can either bake them in the oven or crisp them in an air fryer—it's your choice!
Crowd favorite: These drumsticks are popular among both children and adults.
Simple ingredients: Most of what you need is probably already in your pantry.
Make-ahead option: Marinate in advance to ease your workload on hectic days.
Ingredients
Chicken Legs: commonly referred to as drumsticks. If you are using frozen ones, ensure to thaw them safely in a container in the refrigerator overnight. Fresh or frozen chicken legs can be found in the meat or frozen section of your grocery store.
Oil: Opt for olive oil, canola oil, or your preferred cooking oil.
Maple Syrup: This ingredient adds sweetness to balance the marinade and caramelizes on the chicken legs.
Mustard: I utilized whole grain, but Dijon, yellow, English, and German varieties are also suitable.
Smoked Paprika: Contributes a deep, smoky flavor.
Dried Italian Herbs: Enhances the flavor profile of your chicken legs even further.
Salt: Essential for seasoning the chicken and enhancing all the flavors.
Refer to the recipe card for the complete method and ingredient quantities.
Instructions
If you are curious about how to prepare this maple mustard chicken legs recipe, rest assured, it is straightforward!
Simply adhere to this step-by-step photo guide. Then, scroll down to the recipe card for the complete list of ingredients and the recipe method.
Pat the drumsticks dry using a paper towel and place the legs in a large bowl. Incorporate the oil, maple syrup, mustard, paprika, herbs, and salt.
Toss the chicken legs in the marinade to ensure they are well coated. You can either cook them immediately or marinate the chicken by covering the bowl and refrigerating for 30 minutes or up to overnight.
To bake in the oven:
Begin by preheating the oven to 400°F.
Arrange the seasoned chicken legs in a single layer within a large rimmed baking dish.
Insert the dish into the oven and bake for 40 minutes, or until the chicken legs are thoroughly cooked and the skin has achieved a light golden brown color.
TIP: To verify that the chicken legs are fully cooked, use a meat thermometer; the internal temperature should reach 165 degrees F).
To air fry:
Position the chicken legs in the air fryer basket (cook in batches if the basket is limited in size).
Set the temperature to 380°F (190°C) and cook for 10 minutes, then use tongs to turn the drumsticks and continue cooking for an additional 7-8 minutes or until they are fully cooked.
Serving Suggestions
Classic accompaniments: Serve alongside roasted potatoes and Arkansas green beans.
Salad pairing: Complement with a refreshing side salad dressed in a tangy strawberry vinaigrette.
Rice bowls: Shred the chicken and serve it over rice with your preferred vegetables.
Wraps: Encase in flatbreads with lettuce and a spoonful of garlic yogurt.
Party platters: Present on a platter with dipping sauces for an appealing appetizer.
Variations
Alter the type of mustard used for a completely different taste. I opted for whole grain mustard, but alternatives include yellow, Dijon, or German mustard, among others...
Consider replacing the maple syrup with honey.
For those who enjoy a bit of heat, incorporate a splash of hot sauce into the marinade.
If time permits, marinate the chicken legs in a covered bowl in the refrigerator overnight.
Storage
Refrigeration: Keep any leftover chicken in an airtight container in the refrigerator for a maximum of 4 days.
Freezing: Cooked chicken legs can be frozen for up to 3 months. Thaw them overnight in the refrigerator prior to reheating.
OTHER RECIPES
Ingredients
3 tablespoons Dijon mustard
2 tablespoons pure maple syrup, preferably grade B
2 tablespoons peanut or canola oil, divided
1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried
1. In a large bowl, whisk together mustard, maple syrup, 1 tablespoon of oil, thyme, pepper, and salt. Add the chicken and turn it to ensure an even coating. Cover the bowl and marinate in the refrigerator for a minimum of 30 minutes, or up to 6 hours.
2. Preheat the oven to 400 degrees Fahrenheit. Place a wire rack on a large baking sheet.
3. On a plate, combine breadcrumbs with the remaining 1 tablespoon of oil. Dredge the skinned side of each chicken piece in the breadcrumbs (for drumsticks, dredge the meatier side) and arrange them breaded-side up on the wire rack, ensuring there is at least 1 inch of space between each piece.
4. Bake until the chicken is golden brown and an instant-read thermometer inserted into the thickest part of the meat reads 165 degrees Fahrenheit, which should take about 35 to 40 minutes. Serve hot, or allow to cool, refrigerate, and serve chilled.
Tips:
When using a mix of thighs, chicken drumsticks, and breasts, it is advisable to cut each breast in half crosswise (prior to marinating) to create smaller pieces that are approximately the size of an average chicken thigh.
Additionally, if whole legs are purchased, ensure to separate the chicken drumsticks from the thighs. When all pieces are of similar size, they will cook evenly.
To prepare 1 1/2 cups of fresh breadcrumbs, remove the crusts from about 3 slices of whole-wheat bread. Tear the bread into pieces and process in a food processor until coarse crumbs are formed.
MAKE AHEAD TIP: The chicken can be marinated for up to 6 hours. The baked chicken drumsticks can be refrigerated for up to 1 day.
The baked chicken drumstick recipe is ready to serve... delightful! Enjoy the celebration!
