Baked Chicken Legs (Finger-Lickin' Crispy) Recipe
Crispy and flavorful baked chicken legs seasoned with a fragrant spice rub and baked to perfection for a delicious finger-licking meal. This easy recipe yields tender meat with crackling skin, perfect for a family dinner or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Total Time: 45-55 minutes
- Yield: 10 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Spice Rub
- 1 tablespoon Diamond kosher salt (or 2 teaspoons table salt or other brand of kosher salt)
- 2 teaspoons garlic powder
- 2 teaspoons paprika (or smoked paprika)
- 1 teaspoon brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon crushed red pepper
- ½ teaspoon freshly ground black pepper
Chicken
- 8-10 chicken drumsticks (3½-4 pounds total)
- 1 tablespoon olive oil or neutral oil (such as avocado or grapeseed)
- 1 tablespoon chopped cilantro (or parsley)
Instructions
- Make the spice rub: In a small bowl, combine all the ingredients for the spice rub. Mix thoroughly using a fork or small whisk, ensuring any sugar clumps are broken up.
- Preheat the oven and prepare the baking sheet: Position an oven rack in the center, then preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper, foil, or use a non-stick sheet pan for easy cleanup.
- Prepare the chicken legs: Pat the chicken drumsticks dry with paper towels to remove excess moisture. Arrange them on the baking sheet with space between each piece to ensure even cooking and crisping. Drizzle the chicken with oil and turn to coat evenly. For extra crispy skin, you can place the chicken on a wire rack set over the baking sheet.
- Season chicken with spice rub: Sprinkle half of the spice rub over one side of the chicken legs, then flip and apply the remaining rub to the other side. Turn the chicken over several times to coat all surfaces evenly with the spices and oil.
- Bake the chicken: Place the baking sheet in the preheated oven and bake the chicken legs for 20 minutes. After that, use tongs to flip each drumstick to promote even cooking and crispiness. Return the chicken to the oven and bake for an additional 20-25 minutes until the skin is crisp and pulls away slightly from the meat and the meat is tender when pierced.
- Check doneness: If uncertain, insert an instant-read thermometer into the thickest part of a drumstick; it should register between 165°F to 175°F (75°C to 80°C).
- Garnish and serve: Sprinkle chopped cilantro over the hot chicken legs just before serving. Serve warm with the pan juices and plenty of napkins for a finger-licking experience.
Notes
- Using a rack on the baking sheet helps the heat circulate, resulting in even crispier skin.
- For smoky flavor, substitute smoked paprika for regular paprika.
- Make sure to pat chicken dry well for the crispiest skin.
- The brown sugar balances the spices and helps with caramelization.
- Adjust crushed red pepper based on your preferred spice level.
