Baked Crispy Chicken Legs – just a few simple tricks make this chicken legs crispy on the outside, tender and juicy on the inside, and ridiculously flavorful. It’s quick, easy, paleo, gluten-free and only requires 10 mins prep!
Inspired by the success with this crispy baked chicken wing recipe that I made HERE, I decided to give it a spin with chicken legs- same flavorful bite and crispy crunchy coating without the aid of breadcrumbs or flour.
How to Bake Chicken Legs?
The most important thing about these baked chicken drumsticks is ensuring that they are dry. The chicken legs need to be as dry as possible to crisp up the skin.
Furthermore, since chicken Legs s are larger than wings, I included a generous amount of onion, garlic to compensate for its size – to fully permeate the chicken. I switched out the thyme for Italian herbs or you can use any other dried herbs that you have on hand.
Other than that, you have nothing else to worry about ’cause making this Baked Crispy Chicken Legs is waaay easier than you think it is.
- First, carefully wash the chicken with running tap water, place them on a baking sheet pan in a single layer and let them dry in the fridge, uncovered, for a minimum of 3 hours.
- Next, season the chicken when ready to bake.
- Then arrange them in a wire rack in a single layer and pop it in the oven.
- Rotate the chicken legs half way through to ensure all sides are cooked.
How Long to Bake Chicken Legs?
Cooking times for baked chicken legs definitely vary, depending on the oven temperature, heating capability of your oven and whether the chicken comes straight out of the fridge or at room temperature. But what works perfectly for me is when I bake bone-in chicken legs at 425°F (218°C) for about 40-45 minutes while rotating the chicken legs halfway through – roughly after 20 minutes of cooking. Just remember, the higher the temperature, the crispier the chicken gets.
Tip: If cooking at 375°F, cook chicken legs at about 45-55 minutes while if at 350°F, bake the chicken for about 50- 60 minutes.
What Temperature are Chicken Legs Done?
But with all those being said above, you still want a 100% guarantee cooked chicken meat, using a meat thermometer would be a big help. According to the USDA, the safe internal temperature of a cooked chicken should be at 165 °F (74°C). Make sure though that you don’t hit a bone when checking the temp or you’ll get an off reading.
What Should I Serve with Chicken Legs?
Oh there are countless of ways to serve up this chicken. Our go-to when entertaining or during picnics is with this African Pepper Sauce. For dinner, we usually serve it with either of the following:
- Steamed or roasted veggies (like this Roasted Red Potatoes)
- Scalloped Potatoes
- Twice-baked Potatoes
- Black Beans and Rice
- Easy Pasta Salad
- Southern Baked Beans
More Easy Chicken Recipes
Paprika Chicken Legs (with video)
Yassa Chicken (with video)
Oven Baked BBQ Chicken (with video)
Don’t forget to drizzle them with a little bit of canola oil and bake rotating the chicken legs halfway through. For easy clean up, line the baking pan with foil paper.
Serve them up with this pepper sauce or any hot or dipping sauce of your choice.
How To Make Baked Crispy Chicken Legs
Wash chicken legs and place them on a cookie sheet in a single layer, then let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let them dry out. You can omit this part and proceed with the spices.
When ready to bake, preheat oven to 425°F. Place the chicken in a large bowl, with all the spices.
Then drizzle with oil.
Line a baking sheet with foil; top with a wire rack. Arrange chicken legs out in a single layer. While the chicken legs are baking oil will slowly drip to the bottom of the baking pan. Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes-rotate chicken legs half way through-roughly 20 minutes. Remove and serve with your favorite chicken sauce or african pepper sauce
Watch How to Make It
Baked Crispy Chicken Legs
Ingredients
- 3 - 3 ½ pound chicken legs
- 1 Tablespoon Dried Italian herbs
- 1 ¼ teaspoon salt
- 1 ½ tablespoon onion powder
- 1 ½ tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon white pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon bouillon powder (you may replace with salt)
Instructions
- Wash chicken legs and place them on a cookie sheet in a single layer, then let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let the air-dry them out. You can omit this part and proceed with the spices.
- When ready to bake, preheat oven to 425°F.
- Place the chicken in a large bowl, with all the spices, and then drizzle with oil.
- Line a baking pan with foil; top with a wire rack. Arrange chicken legs out in a single layer. While the chicken legs are baking oil will slowly drip to the bottom of the baking pan.
- Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes-rotate chicken legs half way through-roughly 20 minutes.
- Remove and serve with your favorite chicken sauce or african pepper sauce
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Jenny says
I made this last night and followed the recipe exactly. I don’t usually do that and therefore don’t leave reviews when I change a recipe. In this case I had all the ingredients and had time to leave the chicken dry in the refrigerator.
The chicken smelled wonderful while cooking and came out slightly crispy and almost falling off the bone. The mix of flavors were delicious and similar to a local restaurants wing rub, but better!
I will definitely make again and after telling my sister about it, she now wants the recipe. I made the twice baked potatoes as well. I didn’t have all the ingredients, but using your cook times was spot on.
Immaculate Bites says
Wow! That’s great to know, Jenny. I’m so happy that it turned out great for you. Thank you so much for trying my recipe and for sharing your story 🙂
Eva Wilczenski says
I have used this recipe dozens of times. Sometimes drying the chicken legs when I have remember and sometimes not. Either way they come out great. But what I mostly use the spice mix for is pan fried chicken breasts. I usually quadruple the recipe so I always have the seasoning on hand. I liberally rub the spices on the chicken and fry up in a cast iron pan. Let the breasts cool a bit and the chicken makes a wonderful topping for a crisp salad. Make this at least once a week in the summer. I don’t often review recipes but just had to let you know, two years later, how much I enjoy this! Thank you!
Immaculate Bites says
This made me smile, Eva! I appreciate you and your kind words and I’m so happy to know how much you’ve enjoyed this up to now. Thank you! 🙂
Zau says
I’ve tried this recipe three times now and each time it came out consistently good. My children love it. I always add some chili flakes for extra spice. Thanks!
Immaculate Bites says
I’m so happy to know that your kids love this, Zau! Thank you so much! Say hello to them for me and I hope you and your kids enjoy more of my recipes 🙂
Brenda C. says
Outstanding recipe! I mixed the exact spices & rolled the chicken-leg/drumsticks in them. Spices adhered better without the oil. Placed a cookie cooling rack on my cookie baking sheet & it worked perfectly. Once on the rack I lightly drizzled olive oil on the chicken. It smoked up the house & after ready comments won’t use olive oil next time. The chicken was perfect, very flavorful, moist & crispy. Delicious recipe. I should have lined the baking sheet with foil for easier clean-up. Served it with southern potato salad, and a simple cooked cabbage seasoned with Lawry’s seasoning-salt & butter. Hands down good comfort food! “Gracias” for this delicious recipe. First time landing on your blog today & also first time making this recipe. Five-stars. O4/23/2021.
Immaculate Bites says
Thank you so much for sharing this, Brenda!
Debbie Knudslien says
I made these 3 years ago, but decreased peppers just a bit and added 1 tsp of cinnamon (I had wings at a restaurant nearby that is famous for their wings and they had cinnamon in them so I was trying to replicate). They were so delicious. I forgot which recipe I used for them until I came to my Facebook TimeHop post about how good these were, just this morning. Perfect timing because chicken drumsticks were in the plan for tonight anyway. Thank you!
Yvonne says
Thanks for the comment regarding the addition of cinnamon! It gave these drumsticks such a Moroccan flair that is a huge hit with my family. Even my Aspie daughter loves them!
Courtnie says
This is a staple in my household, I have made this recipe again and again for the past 6 years! I keep a jar of the spice mixture in my pantry because it is so good. The chicken always comes out cripsy. I’m going to try it with leg/thigh quarters tonight.
Toby says
Can you please tell me how to adjust this recipe for chicken breasts? Thanks so much
ImmaculateBites says
Hello! Check out this chicken breast recipe here https://www.africanbites.com/oven-baked-chicken-breast/. Enjoy!
Kim says
I made this based on the reviews I didn’t have the smoked paprika so I used 1/2 hot and 1/2 regular paprika…my son who doesn’t really like drumsticks raves about how good it was. I am going to make a big batch of the spice mix and just keep it in my cupboard I think it would be delicious as a rub on the outside of a whole chicken!
ImmaculateBites says
I do the same thing ! So it is readily available whenever I need it . Enjoy
Mary Dilg says
I have made this numerous times for my adult children and we all love it! This is my go-to recipe for chicken legs. Delicious!!!
Imma Adamu says
Thank you for sharing, Mary! I’m glad that they are enjoying it!
Vera Moore says
I paper towel dry too. I never have the space to lay out chicken on a sheet pan!
Rita says
Five Stars for sure! These were delicious and this is my new go-to recipe for chicken drumsticks every time!!!
Ted says
Good recipe, Imma. Made it tonight for the family. Everyone liked it.
ImmaculateBites says
Great! Thanks for the feedback
Tracy says
Have you ever done them on the bbq?
It’s hot out but we love this recipe and want to make it but not heat up the house…
– I seriously make this recipe in my regular meal plan once or twice a month!
ImmaculateBites says
I hear you. Yes I have and it works out just fine.
Ruby says
Mine turned out exactly like the picture… perfect !
Margie says
This is the best chicken drumstick recipe on the internet!! Thank you Imma!
ImmaculateBites says
I’ll take that ! Thanks so much!!
Erica P Kennedy says
We love these drumsticks! They’re in our regular meal rotation.
Kerri says
To wash or not to wash – really now who gives a cluck?
Great recipe 🙂 thank you for posting it!!
ImmaculateBites says
Hahah. Thanks, Kerri :)!
Diane says
So good spicy, crispy and juicy
Keith Watling says
Its was excellent. Thank you
Imma Adamu says
Glad to see you guys sharing ideas. Really warms my heart
Mere says
Hi Imma! I am in the process of drying out my drumsticks in the fridge! I was scrolling through a couple other recipes that called for baking powder I order to help crisp up the skins. Is that step unnecessary with this recipe due to the drying out time? TBH I prefer your recipe because it keeps it more natural.
ImmaculateBites says
Hi Meredith! I really haven’t tried using baking powder in order to crisp the skins before, so I am not quite sure how it will affect this recipe. As you said, I try to keep it natural :)!
Coops says
Loved the level of spice. Hot enough to give a little sweat. Would love the addition of a sauce recipe that might take a little heat away.
Butterworth Ray says
The recipe switches back and forth between “chicken leg” and “drumstick”, which is a bit confusing. They aren’t the same thing; “Leg” includes the thigh too.
Vera Moore says
Butterworth Ray, No. Legs that include the thighs are called leg quarters. A leg and a drumstick are the same thing 🙂
Have been doing chicken this way for years in the oven. Haven’t been disappointed yet!
ImmaculateBites says
Thanks so much!!
Nurse Kim says
Really good! Came out nice and crispy!
Only thing I did different was use only half of the cayenne. It was very flavorful and not too spicy. Works well with my keto lifestyle
Laura says
These had a lot more spice than I was anticipating. Only one person in my family of 5 was able to eat them as is. Everyone else had to remove the skin entirely before eating.
Kawi says
I JUST now made this. REALLY good flavor. I didn’t use a rack but will next time. I changed the spices used for this recipe. I omitted the smoked paprika since I didn’t have any on hand but I’m sure that would’ve made a big difference in flavor. I also added Mrs. Dash. It didn’t crisp up as I had hoped but I’m sure that has a lot to do with not using the rack but again the flavor is amazing. The skin is at least not slimy but dry but would’ve preferred crispy. I like the heat the cayenne adds. I left the skin on my drumsticks, patted them dry with a paper towel. Didn’t rinse first or dry in the fridge. I also didn’t use the bouillon, just added more salt. I might add bread crumbs next time to add a bit more crunch. Good recipe to start and modify as you see fit. Serving with brown rice/quinoa mixture and corn on the cob.
Elle says
When the skin isn’t as crispy as you would like, just turn on the broiler for a few minutes and that will do the trick! No wire rack needed
Tamika says
What if I don’t have time to let them dry? *I just drained and shook them vigorously lol* Will I get the same delicious results if I followed all the other directions to a T?
ImmaculateBites says
Haha. I paper dry it and do all of the above . It works for those days when you are in a hurry.
CC says
Washing chicken beforehand, when it’s intended for non-sashimi purposes is UNNECESSARY! Nothing can be removed by washing that isn’t removed by cooking. INSTEAD, washing spreads bacteria!
USA FOOD STANDARDS
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/washing-food-does-it-promote-food-safety/washing-food
UK FOOD STANDARDS
https://www.nhs.uk/live-well/eat-well/never-wash-raw-chicken/
Ann says
It doesn’t matter, my grandmother washed her chicken, my mother washed her chicken before cooking, I’m 60 years old and I always wash my chicken before cooking it for my family, and I taught my daughter to do the same. In all those generations no one got sick or died from eating our washed chicken. iF IT’S NOT BROKEN DON’T FIX IT.
Caddy says
Preach it Ann!’
Catt says
My mom always taught us to wash the chicken first. Taught my daughter as well. We’re all still alive. ☺️
Ayla says
Long live the wisdom of mothers and grandmothers!
I make this chicken for iftar during Ramadan. Here I am again, 2020, double checking the spice ratios lol.My kids always ask for it come Ramadan! Haha, my mom was not a big cook, so internet is my stand in for that wisdom 🙂
dundee says
Just a quick note to say you shouldn’t be washing your chicken. It won’t remove the bacteria, which will be killed by cooking, but it might spread the bacteria all over your kitchen. the CDC warns not to wash chicken due to increased food poisoning risk. you can air dry anyway, or pat it dry with a napkin.
Lorraine Pardo says
Just a note…..everyone who is handling your chicken before it gets to you, may not be the type who washes their hands after using the restroom, etc. I prefer to wash my chicken and not think of what the last person who handled it may have left on it. You can wash and sanitize your sink after you wash the chicken. It has worked for generations, right?
Sheila Francis says
I agree
Faith says
Right – I always rinse chicken, fish and pork chops.
I says
Sometimes I wash, sometimes I don’t ! Depending on my mood. Whatever one chooses is their choice! There’s no right or wrong, it’s what ever the heck YOU decide to do!!! End of story!! Enjoy your chicken everyone!
Erin says
Hahaha. Yesss this sounds like me .
Zara says
dundee is right, but if it makes you feel better nobody is handling the chicken that comes from grocery stores with bare hands before it arrives in your kitchen. Your recipe is amazing! I’m sorry to nitpick.
Jenn says
Delish!!! Ty!
Annie says
How much oil and what type?
ImmaculateBites says
About 2 Tablespoons. Any cooking oil works just fine.
Sandi says
For decades I have been using grocery store paper bags, to drain my home made french fries. You just drop the fries into the bag , right out of the grease, season with salt and pepper, hold the top together and shake. Anyway I wrote this cuz when I make your chicken legs I will wash and then put in the paper bag and shake till water is gone. I think it will be faster and easier. Can’t wait to try this recipe, thank you.
Linda says
This recipe is a winner
Tasha says
What type of oil do I need to use to drizzle the chicken with? I am drizzling the chicken, right?
imma africanbites says
Hi, Tasha, Yes, you are to drizzle the chicken with canola oil. Others have also used avocado oil or peanut oil or any oil with high smoking point.
Yara says
I made a dumb comment. It does say drizzle with oil. Lol. If you want it paleo use the others she mentions.
Donna says
Love this recipe! How can this be adapted for Air Frying? I just purchased a new Air Fryer and wondering if there would be any changes involved.
imma africanbites says
Hi Donna. Sorry, I can’t answer that though ’cause I haven’t tried this with an air fryer.
Robin Stone says
I’ve never commented on a recipe before but had to with this one. I made this for a family dinner last night just as the recipe says. The drumsticks came out absolutely perfect, soo juicy and flavorful. I will definitely be making this again and pass on this recipe to my friends. Thanks!
ImmaculateBites says
Hello Robin. I am so glad you loved this recipe! Do pass it on :). Thanks for stopping by!
Amy says
I Baked chicken drummies at 500 degrees on a sheet pan for 20 min. No oil used (just sprayed the aluminum foil with Pam). They came out Super crispy and tasty!! The seasoning in this recipe is perfect! Whole family loved it. Thanks for the recipe!
ImmaculateBites says
Hello Amy. I am so glad it was a hit with your family. The pleasure is mine. Thanks for stopping by!
Sammers says
I made this with both chicken thighs and drums and they all turned out great! Smoked paprika really makes it better than regular paprika.
Just one question, what kind of side dish would compliment this chicken flavour?
Also what kind of sauce would you add to make sandwiches with this?
Thanks!
Kate says
I just made them with white rice, black beans, and corn.
Dot says
What if I’m only making 4 legs? How long does that take to cook?
ImmaculateBites says
Same amount of time .
Kate says
So glad i found this recipe.
It was DELICIOUS.
Thank you.
Heather says
I have made this recipe almost twice a week since I discovered it over 2 months ago! Hands down the best leg recipe ever! Thank you
Anna says
Would it still be successful if I use chicken drumsticks instead of chicken legs?
ImmaculateBites says
Hello Anna. Chicken drumsticks and chicken legs are actually the same thing. Let me know how it turns out!
Jessica Chamberlain says
Bouillon usually contains gluten, so I’m going to try these with the salt because we can’t eat gluten, thanks!
ImmaculateBites says
Hello Jessica. Salt will work great too. Just season to taste. Thanks for stopping by!
Bradford says
Hi,
I keep meaning to comment on this recipes. I printed it on 2/24/2017 and I’ve probably made it 50 times. As a matter of fact, just made it again for friends. Everyone enjoys it and almost all request the recipe. Hands down, the best chicken leg recipe I’ve ever had and I’ve been all over the U.S.A. and the world. Thanks much for posting the recipes. I make it just as written, to include air drying in the refrigerator, and it never fails.
Cheers,
Bradford
ImmaculateBites says
Thank you so much Bradford. This is one of my favorites too! Happy to know you love it!
Nicole says
I agree! How easy to prep a few hours before dinner! It’s also an awesome addition to a picnic or gathering, especially if you can grab the chicken legs on sale… so much bang for your buck and you can spice them differently if you wish.
Mir Currier says
I’ve made this chicken more than once, and I highly recommend. With or without a wire rack, it’s a hit at my house! Will continue to make!
ImmaculateBites says
Thank you! Glad you like it!
Susan says
This is a big hit at our house!
Used no wire but sprayed my foil with olive oil spray. Also, on ‘washing’ I just rinsed each leg under water faucet, then laid on kitchen towel. Dried them then threw in huge bowl and sprinkled on seasoning and tossed till covered. Sprinkled a bit of olive oil around. Arranged on foil then in the oven. Looking forward to supper!
Thank you for this recipe!
Tonight is our fourth time to cook them.
Charolette B says
They were delicious but I seasoned mine separately and then sprinkled oil on them and tossed. But it smokes very bad in the oven and smoked up the whole house. What did I do wrong? 425 like it said
Rebecca says
The oil you used likely had a lower smoke point. Did you use Extra Virgin Olive Oil? Avocado Oil is my favorite all purpose oil, but you can use canola, peanut or any other oil with a high smoke point.