Easy Oven-Baked Chicken Drumsticks Recipe
These oven-baked chicken drumsticks? Total game-changer. They’re sweet, they’re sticky, they’re easy as heck, and honestly, they taste like takeout but without the guilt (or the crazy delivery fees). You toss them in this awesome pineapple sauce, bake ’em till they’re golden and juicy, and bam! Dinner is SERVED. Trust me on this one.
My husband, bless his heart, could eat these every. single. night. Seriously, I made a batch last week and he snuck three cold from the fridge for breakfast. The kids? They’re usually picky little gremlins, but they devour these things. I swear, the only time we have peace and quiet is when everyone’s gnawing on a drumstick. It’s become a Sunday night staple in our house, and honestly, it’s saved my sanity more times than I can count. One time I almost forgot to marinate them, but guess what? They were still amazing!
Why You’ll Love This Easy Oven-Baked Chicken Drumsticks Recipe
- It’s SO easy, even I can’t mess it up (and that’s saying something).
- That sticky pineapple glaze? Pure magic. Sweet, tangy, just… chef’s kiss.
- The kids actually EAT it. Enough said.
- It makes you feel like you’re eating takeout but without all the questionable ingredients (or the price tag).
- Leftovers are amazing cold, straight from the fridge. Don’t judge.
How to Make It
Okay, so first things first, we gotta get these drumsticks happy. I usually grab about 2 pounds of them, and honestly? Sometimes I forget to take them out of the fridge early, so they go in kinda cold. Still works! You just mix up all the marinade stuff – soy sauce (or tamari if you’re GF), pineapple juice (don’t drink it all!), brown sugar (I’ve totally used regular sugar when I was out), sesame oil (the good stuff), garlic (powder works in a pinch), ginger (same deal, powdered is fine), and a pinch of red pepper flakes if you’re feeling spicy.
Then, just throw the drumsticks in a big bag or a bowl, pour the marinade over them, and squish it all around. I like to marinate them for at least 30 minutes, but honestly, sometimes it’s more like 15 because I forgot to plan ahead. The longer, the better, but don’t stress it.
Now, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper because nobody wants to scrub burnt sugar off a pan. Lay the drumsticks on the sheet, leaving a little space between them.
Bake them for about 40-45 minutes, flipping them halfway through. They should be nice and golden brown, and the juices should run clear when you poke them with a fork. I usually brush them with the extra marinade during the last 10 minutes to make them extra sticky and delicious. Keep an eye on them, because ovens are weird, and you don’t want them to burn.
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That’s it! Sprinkle with sesame seeds and chopped green onions if you’re feeling fancy, and prepare for everyone to lose their minds.
Ingredient Notes
- Chicken Drumsticks: Obviously, you need these! I usually get about 2 pounds, but honestly, more is always better. They shrink when they cook, and trust me, you’ll want leftovers.
- Soy Sauce: The salty, umami backbone of the whole thing. I always use low sodium, because I’m paranoid about things being too salty, but regular works just fine. If you’re gluten-free, tamari is your best friend.
- Pineapple Juice: Canned or fresh, doesn’t matter! I’ve even used the juice from a can of pineapple chunks in a pinch (don’t judge). It adds that sweet, tangy vibe.
- Brown Sugar: Makes it sticky and caramel-y. If you don’t have brown sugar, regular sugar works, or even honey! It changes the flavor a bit, but hey, gotta work with what you got.
- Sesame Oil: Don’t skip this! It adds this amazing nutty flavor that takes it to the next level. Seriously, it’s worth the splurge.
- Garlic & Ginger: Gotta have ’em! I usually use fresh garlic and ginger, but powdered works just fine in a pinch. Just use about 1/2 teaspoon of each.
- Red Pepper Flakes: Just a pinch for a little kick. Omit if you’re spice-averse, or add more if you’re feeling brave!
Recipe Steps:
- Marinate: Mix all marinade ingredients and coat the chicken drumsticks thoroughly.
- Preheat: Set your oven to 400°F (200°C).
- Arrange: Place drumsticks on a parchment-lined baking sheet, spacing them apart.
- Bake: Cook for 40-45 minutes, flipping halfway through.
- Glaze: Brush with remaining marinade during the last 10 minutes of cooking.
- Serve: Garnish with sesame seeds and green onions if desired, and enjoy!
What to Serve It With
Rice is a MUST. White rice, brown rice, even that fancy coconut rice – it all works. Steamed broccoli or some stir-fried veggies are great too. Honestly, I’ve been known to just serve it with a side of mac and cheese when I’m feeling lazy. No shame.
Tips & Mistakes
- Don’t overcrowd the pan! If you do, the drumsticks will steam instead of bake and they won’t get that nice crispy skin. Use two baking sheets if you need to.
- Keep an eye on them while they’re baking! Ovens can be unpredictable, and you don’t want them to burn.
- If the marinade starts to burn on the pan, just add a little water to the bottom of the pan. It’ll help to steam the chicken and prevent it from burning.
- Don’t be afraid to experiment with the marinade! Add a little honey, some sriracha, or whatever you’re feeling. It’s your kitchen, after all.
Storage Tips
Leftovers will keep in the fridge for up to 3 days (if they last that long). I like to store them in an airtight container. Honestly, I eat them cold straight from the fridge. Don’t judge, it’s delicious! My husband ate three for breakfast last week! You can also reheat them in the oven, microwave, or air fryer. The air fryer is my fave because it makes the skin nice and crispy again.
Variations and Substitutions
Okay, so, I’ve tried a few things when I’ve been out of stuff or just feeling adventurous.
- Honey instead of brown sugar: Totally works! It makes it a little less caramel-y, but still delicious.
- Tamari instead of soy sauce: Perfect if you’re gluten-free. You honestly can’t tell the difference.
- Garlic powder instead of fresh garlic: I do this way more often than I’d like to admit. It’s not quite the same, but it gets the job done.
- Skipped the sesame oil: Okay, this one I wouldn’t recommend. It really adds something special. But if you absolutely have to, it’ll still be good. Just not as good.
- Added sriracha: For a spicy kick! If you’re into that kind of thing.
Frequently Asked Questions
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Easy Oven-Baked Chicken Drumsticks Recipe
Ingredients
Main Ingredients
- 8 pieces chicken drumsticks skin-on
- 1 cup buttermilk for marinade
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper freshly ground
- 1 tsp garlic powder
- 1 tsp paprika smoked
- 0.5 tsp onion powder
- 0.5 tsp dried thyme
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the buttermilk, olive oil, salt, black pepper, garlic powder, paprika, onion powder, and dried thyme.
- Add the chicken drumsticks to the bowl and toss to coat them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, preferably overnight for best flavor.
- Place the drumsticks on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 35-45 minutes, or until the chicken is cooked through and the skin is golden and crispy.
- Remove from the oven and let rest for a few minutes before serving.
Notes
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