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Several Oven Baked Chicken Drumsticks showing vibrant red paprika rub and sea salt grains.

Oven Baked Chicken Drumsticks with Crispy Blistered Skin

Achieve restaurant-quality Oven Baked Chicken Drumsticks with this easy, high-heat method. Featuring deeply browned, blistered skin, a smoky paprika rub, and succulent meat, these drumsticks are perfectly seasoned with sea salt, black pepper, and fresh parsley.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lbs Chicken Drumsticks 900g, bone-in, skin-on
  • 2 tbsp Avocado Oil 30ml, or Olive Oil
  • 1 tbsp Smoked Paprika 7g
  • 1 tsp Dried Thyme 1g
  • 1 tsp Sea Salt 6g
  • 0.5 tsp Cracked Black Pepper 2g
  • 2 tbsp Fresh Parsley 8g, finely chopped for garnish

Equipment

  • 1 Baking Sheet Rimmed to catch drippings
  • 1 Wire Cooling Rack To place over baking sheet for air circulation
  • Paper Towels For drying the skin

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Pat the chicken drumsticks extremely dry using paper towels to ensure the skin can blister properly.
  2. In a large bowl, toss the drumsticks with oil. In a small bowl, mix smoked paprika, thyme, sea salt, and black pepper. Coat the chicken thoroughly in the spice rub.
Baking
  1. Place a wire rack on a baking sheet. Arrange the drumsticks on the rack, ensuring they do not touch each other.
  2. Bake for 35-45 minutes until the skin is deeply browned and blistered. The internal temperature should reach 185°F (85°C) for maximum succulence.
  3. Remove from oven and let rest for 5 minutes. Scatter finely chopped fresh parsley over the top and serve.

Notes

Always pat the skin dry for maximum crispiness.
Use a wire rack to allow air circulation for all-around crunch.