101 Cooking For Two - Everyday Recipes for Two: Oven Baked Chicken Legs - The Art of Drummies

Sunday, September 9, 2012

Oven Baked Chicken Legs - The Art of Drummies

Oven Baked Chicken Legs - The Art of Drummies from 101 Cooking For Two
This is about as easy as a recipe can get. Just wash, dry, spice and cook in a high oven. Then you will have crispy goodness for the family.

I took several weeks last year working on grilled drumsticks until I got it just right. The secret of a great oven baked chicken leg (drumstick) was in the temperature as usual. Since then I have been doing mainly oven drummies. I kind of did this post before in my Chicken for a Hundred post. I was cooking for a party and roasted 150 chicken legs and breast in a similar manor. Here is a scaled down version.

Rating:
Just excellent. It always brings a childlike smile to my wife's face.

Notes: 
  • DO NOT SKIP THE WASH AND DRY or you will not have crispy skin.
  • Check the cut joint area for loose parts. You may be handing this to a child and don't need loose bone aspirated.
  • I like cooking this on a rack to get the meat off the pan and with convection, the all sides of the drumstick will be nice.
  • Cook at high temp and you must use a thermometer to be sure you get to 185. Do not guess.
  • Spice as you want. I frequently add the Cayenne but if you have little ones, skip it.
  • The cooking time make this a great match for oven fries. (Recipe HERE.)
  • Scale to any amount you need 
  • Skip the seasoning and brush with your favorite BBQ sauce the last 5 minutes to make great oven baked BBQ drumsticks. 

Rinse and dry the drumsticks - Oven Baked Chicken Drumsticks
Preheat oven to 425 convection. Wash drumsticks under running water and pat dry with paper towels.
Trim any loose pieces in the joints  - Oven Baked Chicken Drumsticks
Trim of any extra skin and any loose joint pieces.
Sprinkle with seasoning of choice  - Oven Baked Chicken Drumsticks
Spice to taste. Here I'm using a light sprinkling of my 7:2:1 seasoning. If you don't have that, mix 1 T kosher salt, 1 t pepper and optionally 1/2 t garlic powder (granulated  preferred) and 1/4 tsp Cayenne (skip for little ones)
Placed on a raise rack - Oven Baked Chicken Drumsticks
Placed on a prepared cooking pan with the thicker part of the drumstick to the outside. I usually line with aluminum foil to help cleanup. A rack elevates the chicken to help all sides cook evenly. You can do it without the rack but better with. Of course, a heavy spray of PAM on the rack or foil.
Cook to 185 plus internal temp. DO NOT STOP SHORT of 185. About 35 minutes in my oven. Let set for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.



Oven Baked Chicken Legs - The Art of Drummies
The Art of Drummies - Oven Baked Chicken Drumsticks



This is about as easy as a recipe can get. Just wash, dry, spice and cook in a high oven. Then you will have crispy goodness for the family.

Ingredients

  • 5-6 Chicken drumsticks (about 1 1/2 lbs)
  • 7:2:1 or 7:2:2 seasoning (or kosher salt and pepper)

Instructions

1) Preheat oven to 425 convection. Wash drumsticks (scale to amount needed. I did 5.) under running water and pat dry with paper towels. Trim of any extra skin and any loose joint pieces.2) Spice to taste. A light sprinkling of my 7:2:1 seasoning is great. If you don't have that, mix 1 T kosher salt, 1 t pepper and optionally 1/2 t garlic powder (granulated preferred) and 1/4 tsp Cayenne (skip for little ones)3) Placed on a prepared cooking pan with the thicker part of the drumstick to the outside. I usually line with aluminum foil to help cleanup. A rack elevates the chicken to help all sides cook evenly. You can do it without the rack but better with. Of course, a heavy spray of PAM on the rack or foil.4) Cook to 185 plus internal temp. DO NOT STOP SHORT of 185. About 35 minutes in my oven. Let set for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.
Details
Prep time: Cook time: Total time: Yield: 5-6 drumsticks

Updated

February 23 2013

Dan Mikesell

Labels: , ,

68 Comments:

At May 2, 2013 at 5:15 PM , Blogger Gettherefromhere said...

Thanks! My drumsticks were already in the oven. When I read your post, I pulled them out, raised oven from 350 to 450, dried the marinade off them, lined pan with foil and put them up on a rack. Glad I read it!

 
At May 2, 2013 at 6:07 PM , Blogger Dan Mikesell said...

You know this post gets over a thousand visits per day and you are the first comment. Thanks. I know you will love it.

 
At May 2, 2013 at 8:51 PM , Blogger Lusty Lampoonist916 said...

I've been marinating my drumsticks for 12 hours in a tangy Italian oil and vinegar dressing. Should I pat it dry a bit before putting it in the oven at 425° convection?

 
At May 2, 2013 at 9:38 PM , Blogger Dan Mikesell said...

If you want crisper skin yes but I'm not sure how crispy it would be anyways after the oil. I would probably dry it a little and cook it at 425 convection until the meat is done (185-190) but not add any more seasoning. It might be great.

 
At May 10, 2013 at 8:14 PM , Blogger Samantha said...

What temperature would you cook them at if it is NOT convection?

 
At May 10, 2013 at 9:47 PM , Blogger Dan Mikesell said...

Go for 450, keep it in the middle of the oven and don't crowd the tray.

 
At May 12, 2013 at 5:33 PM , Blogger Amber Kleeves said...

Absolutely loved this! Thanks!

 
At May 25, 2013 at 7:04 PM , Blogger William Solis said...

I bet my chicken turned out better than yours! Jk thanks for the tip ... excellent outcome

 
At May 27, 2013 at 5:08 PM , Blogger Jeanise Herrell said...

Great detail and instruction,thank you for posting

 
At May 29, 2013 at 5:36 PM , Blogger Mark Segree said...

Curious, you left out at what point did you flip them

 
At May 29, 2013 at 5:59 PM , Blogger Dan Mikesell said...

I don't.

 
At June 8, 2013 at 4:14 PM , Blogger Chelsea Keppner said...

Will this same timing work for larger amounts of drumsticks? Say, 24?

 
At June 8, 2013 at 4:46 PM , Blogger Dan Mikesell said...

Yes, see my "chicken for a hundred" post. Go to Recipe Index/Cooking for Groups/Chicken for A Hundred. Basically, I had about 14-15 per tray. So do two trays 12 per tray.

I have very good convection so I ran two trays at a time and did not rotate. If you are unsure or have poor convection then you can do two but rotate top to bottom and 180 degree rotation halve way through. If no convection or rack, I think only one tray at a time and tent the first batch well to keep warm.

 
At June 8, 2013 at 7:13 PM , Blogger Michael Aston said...

Will this work with porcupine?

 
At June 13, 2013 at 6:54 PM , Blogger Kerlasia said...

This comment has been removed by the author.

 
At June 13, 2013 at 6:54 PM , Blogger Kerlasia said...

What.

 
At June 13, 2013 at 7:05 PM , Blogger Dan Mikesell said...

I kind of wondered also but maybe he has a source of porcupine, but I don't so I have no answer. ;) Well everyone have a good day...

 
At June 18, 2013 at 11:22 PM , Blogger Asbel A said...

Thank you Dan! This worked awesome. And thanks for the tip about the aluminium foil...saved me a lot of cleaning.

 
At June 21, 2013 at 9:22 AM , Blogger Dan Mikesell said...

Thanks, glad it worked for you. I love to use foil since I'm at heart lazy.

 
At June 21, 2013 at 5:32 PM , Blogger sasha barlow said...

I seasoned mine with goya which needs to be a lil wet to soak n should I still pat dry and I dont have pam:( what else can I use so it wont stick

 
At June 21, 2013 at 5:54 PM , Blogger Dan Mikesell said...

I assume you mean GOYA seasoning. I would still wash and dry the skin. Unwashed chicken seems to be a little slimy and should ALWAYS be washed. Then if you think you need to wet it some for the seasoning then just do then minimum. I would probably just sprinkle on the dry skin and rub it in.
As for the PAM. Just buush some vegetable oil on the rack. If no rack then brush on the pan. Maybe skip the foil so they don't stick to that.

 
At June 21, 2013 at 7:15 PM , Blogger Crystal Sleeper said...

Thank you for the great post on baked chicken! I've been looking for a recipe for something just like this for crispy skin, cause you know, that's the best part even if it's not all that healthy. :-). 150? I couldn't imagine cooking for that many people.

 
At June 22, 2013 at 1:37 PM , Blogger Dan Mikesell said...

I hope it works well for you.

150 pieces sounds massive but at least I only had to do the chicken. It took a couple of hours with two ovens just before the start of the party. The big roaster kept them hot all night. It worked great.

 
At June 24, 2013 at 6:47 PM , Blogger t3hm3l said...

Thanks for the post! I'm making a variant of this and your oven french fries for dinner tonight. I keep coming across your website in my journey to learn how to cook, and I just wanted to say I appreciate all your recipes and tips. I'm an engineer so your critical eye resonates quite well with my learning style. (And I'm also cooking for two, and love that I don't end up throwing away leftovers when I use your recipes!)

 
At July 8, 2013 at 5:25 PM , Blogger Jessica Hodgson said...

What kind or rack do you use? Is it like a standard baking rack, or is a special rack designed to go in the oven?

 
At July 8, 2013 at 7:41 PM , Blogger Dan Mikesell said...

They are baking racks not cooling racks. So read the label to be sure they are oven safe. I think most people use cooling racks in the oven also and it may be ok depending on the rack. I got mine at Meijer's for about $8 each and they are "oven safe".

 
At July 9, 2013 at 4:16 PM , Blogger Jessica Hodgson said...

Ok, thanks! We're making these tonight!

 
At July 25, 2013 at 9:24 PM , Blogger Jen M. said...

What do you do about the blood that oozes out at the cut off joint (turns dark brown and ugly). I tired to remove mine with a spoon and red blood came out under it. I returned them to the oven as I figured they were not fully cooked even though an electric meat thermometer read 180 or above on a bunch of them. Any advice?

 
At July 25, 2013 at 9:40 PM , Blogger Dan Mikesell said...

I have never seen anything like that and I have done this 40-50 times. With properly prepared meat (not your prep but the butcher), there should be no blood left to come out. I think it was the meat if it is blood.

 
At July 27, 2013 at 9:07 PM , Blogger Jen M. said...

Thanks for the reply...it happens to me every time, so here's what I found out from this website: http://eggheadforum.com/discussion/37670/why-bleeding-drumsticks

"Did you buy your drums frozen (or "previously frozen")? When you freeze chicken, the blood tends to pool at the bone, and when you thaw it, the blood flows out. 2 solutions: buy only fresh chicken, or, soak in 2 Tbsp. non-iodized (aka kosher, pickling and canning, or, sea salt) to 1 gallon water. After 30 minutes, rinse thoroughly, drain and pat dry. This technique is sometimes called "koshering." (The "dead giveaway" to frozen chicken is a red bone, no matter what you do to it.)"

I made drumsticks again this way (kids begged for them!). Same thing, so I just scraped off the brownish ooze and popped them back in for a few more minutes. I'll try using fresh chicken drumsticks next time!

 
At July 27, 2013 at 9:30 PM , Blogger Dan Mikesell said...

Thanks for the research. The doctor in my says it is not blood but the bone marrow cell structure breaking down with freezing but it would look like blood. And it wouldn't hurt anything but I'm not sure about the taste...

If you do the salt soak (which is a brine), do not use my seasoning which is already salt heavy.

Again thanks for the follow up.

 
At July 28, 2013 at 7:01 PM , Blogger Desiree Saliba said...

Got them in the oven, wish I would have read about not using oil in the comments first! Thanks!!

 
At August 21, 2013 at 12:26 PM , Blogger KopPhill said...

Usually I rub the drumsticks with olive oil, but I will try your method tomorrow and see how they compare...I imagine I will get a better skin your way!

 
At August 21, 2013 at 5:32 PM , Blogger LunaTechChick said...

This is perfect! Did this last week & doing it again tonight. I season with Penzey's Chicago Steak Seasoning & it really gives it a "cooked on the grill" taste, plus the crispy skin....mmmmmmmm! =)

 
At August 21, 2013 at 8:10 PM , Blogger christine said...

what if i want to use bbq sauce on them?

 
At August 21, 2013 at 8:58 PM , Blogger Dan Mikesell said...

This comment has been removed by the author.

 
At August 21, 2013 at 8:59 PM , Blogger Dan Mikesell said...

Several of my early attempts had oil. I'm happier without.

 
At August 21, 2013 at 9:00 PM , Blogger Dan Mikesell said...

Good idea on the seasoning. I may try that.

 
At August 21, 2013 at 9:01 PM , Blogger Dan Mikesell said...

Skip the seasoning and brush with sauce about 5 minutes before done.

 
At August 22, 2013 at 8:26 AM , Blogger KopPhill said...

Great result! I will stick to your method from now on...perfect and delicious!

 
At September 8, 2013 at 4:24 AM , Blogger T BG said...

Curious if you would recommend anything different if there was no skin on the drumsticks? Just not sure how the outside will turn out if the skin has been removed beforehand. Thanks!

 
At September 8, 2013 at 2:22 PM , Blogger Dan Mikesell said...

I don't think this method without the skin would do well. I can see a lot of dryness happening. If you have one of those legs with less skin on the thick end, it seems to get a little dry so taking the skin off and cooking at a high temp just seems to me to be asking for trouble. I have done skinless chicken breast but mostly a will coat with some oil or something to help keep them moist.

 
At September 18, 2013 at 7:00 AM , Blogger trisha said...

What kind of rack is that and can I use the regular oven rack?

 
At September 18, 2013 at 9:23 AM , Blogger Dan Mikesell said...

They are baking racks not cooling racks. So read the label to be sure they are oven safe. I think most people use cooling racks in the oven also and it may be ok depending on the rack. I got mine at Meijer's for about $8 each and they are "oven safe".
I'm not sure what you mean by regular oven rack...

 
At September 24, 2013 at 9:16 PM , OpenID 0c116dc2-2580-11e3-8738-000bcdcb8a73 said...

This is the greatest recipe on the internet. you are a chicken expert, thank you.

 
At September 24, 2013 at 9:33 PM , Blogger Dan Mikesell said...

You may be exaggerating a bit... But I do like it. Thanks for the comment

 
At September 25, 2013 at 9:18 PM , Blogger J. Loren said...

thanks for giving me peace of mind. I always use my nose and after years of on again, off again cooking typed in the question of "chicken legs how long" the answer I got was wrong. I resorted to using instinct and denoted the time and temp. I naturally had done what you suggested by old intuition. Wish I could make you 1st result. The other one I read said 425 for 25 mins. That's a bad idea!

 
At September 25, 2013 at 9:42 PM , Blogger Dan Mikesell said...

You can never go wrong using a thermometer. Remember to cook to the final temperature not the time then your results become what a scientist would call reproducible. Thanks for the comment.

 
At October 18, 2013 at 2:21 AM , Blogger HJD said...

Great recipe, Dan. I have made these several times for my drumstick-loving husband and he enjoys them immensely.
Very nice recipe to prepare when you want a quick meal with little clean up. I look forward to trying some of your other recipes!
Thanks,
Helen

 
At October 19, 2013 at 8:15 PM , Blogger Dan Mikesell said...

Thanks. That is exactly how we use it. A quick "fill in" meal.

 
At October 26, 2013 at 3:05 PM , Blogger Muffin said...

Dan - could I use this same method for thighs?

 
At October 26, 2013 at 3:19 PM , Blogger Dan Mikesell said...

We are not thigh people so I have never tired it but I'm 99% sure it would be good. The final temp for the thighs should be about the same. If you do thighs, please come back and post the results. Dan

 
At October 26, 2013 at 4:30 PM , Blogger Green Mermaid 22 said...

I just made my first drummies! I'm terrible at cooking meat, having been a vegetarian for the majority of my independent adult life, so cooking poultry properly has been somewhat of a mystery to me... AND THEY TURNED OUT AMAZING! So good, and I think next time I'll try your BBQ tip. Thank You!!

 
At October 29, 2013 at 8:38 PM , Blogger JOe Ramos said...

Winner winner chicken dinner

 
At October 30, 2013 at 6:21 PM , Blogger Tara G said...

So i need to make 100 legs for tomorrow can I cook them today, refrigerate and reheat? I won't have time to cook them all tomorrow. Thoughts?

 
At October 30, 2013 at 6:54 PM , Blogger Dan Mikesell said...

I would not. They will taste like warmed up chicken legs... I did experiment with partial cooking and it is a definite no go... The initial cooking dried them too much and you still needed to get to the 185 range so no time was saved and taste suffered. If you must then fully cook the first time to about 185 then reheat the next day in the oven but only to serving temp (say 140 or so). If you missed some of the comments, be sure to use fresh never frozen drummies.

 
At October 30, 2013 at 6:57 PM , Blogger Dan Mikesell said...

I assume you saw the Chicken for a Hundred post at http://www.101cookingfortwo.com/2011/06/chicken-for-hundred.html.

 
At October 30, 2013 at 7:17 PM , Blogger Tara G said...

I did, I think I will cook 1/2 tonight and 1/2 tomorrow and say a prayer... I'm going to add BBQ sauce when I reheat, hopefully that will help. Thanks for your prompt reply

 
At October 30, 2013 at 7:45 PM , Blogger Dan Mikesell said...

Sauce is a great equalizer.

 
At November 1, 2013 at 3:37 PM , Blogger lilzero11 said...

Would this work without skin

 
At November 1, 2013 at 7:25 PM , Blogger Dan Mikesell said...

I would not... I'm a believer in the skin protecting the meat from drying out.

 
At November 4, 2013 at 11:34 AM , Blogger erin slack said...

I don't have a convection oven or a rack for the drumsticks, but I am going to be creative and power through! Thanks for the tips and I will write more in a couple of hrs to let you know how it goes...I am so not a cook :-)

 
At November 4, 2013 at 11:22 PM , Blogger erin slack said...

So I used a rack from a wok I found in the cupboard and baked the drumsticks a bit longer and the were delicious! Thanks for helping the uncookables like me.

 
At November 5, 2013 at 7:02 AM , Blogger Dan Mikesell said...

Great. You are now "cookable"... Generally add 25 degrees to the temp if cooking a convection recipe in a nonconvection oven. But a little longer works too. Now your good to go for some other recipes. There are a couple of chicken breast recipes (one in Dec 2012 and the other Jan 2013) that are ultra taste and simple. You already have the pan and rack.

 
At November 10, 2013 at 8:20 PM , Blogger Gerry Runstedler said...

Well I am impressed, not only with this recipe, but the fact that I actually prepared this recipe successfully...thank you, this worked perfectly.

 
At November 11, 2013 at 8:26 PM , Blogger Mina A said...

Thanks for this. Too late to use now, but will try it next time.

 
At November 21, 2013 at 5:40 PM , Blogger Fatima said...

I made these chicken legs today. Changed up the seasoning but I have to admit - some of the best chicken legs ever!

 
At November 21, 2013 at 8:31 PM , Blogger Dan Mikesell said...

Sorry I'm behind on replies....
Gerry. Keep at it.
Mina. Try it next time
Fatima. Thanks so much.

 

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