Baked Chicken Drumsticks

The only time we really think about eating chicken drumsticks is when we roast a whole chicken. We forget to cook them on their own sometimes, but with this simple baked recipe, we're about to start! After a quick marinade, these drumsticks bake in the oven in no time and stay extremely tender and juicy. The high heat helps the skin get nice and crispy for a perfectly baked drumstick that only take about 20 minutes to bake!

Flavoring options.
Don't be afraid to mix up the marinade on these drumsticks. Use the same marinade as our grilled chicken sandwich, and replace the lemon with lime and add some chili powder. Skip the soy sauce and add a little extra salt and taco seasoning, or go for a sweet bbq profile withbbq sauce,honey Dijon mustard glaze, and a little olive oil to thin it out. Add a little heat with sriracha, chili garlic paste, or your favorite hot sauce. When they're hot out of the oven, pair with an herbychimichurri

Prep tips.
— The joy of a marinade is that you can prep the chicken whenever you have the chance and then when you are ready to cook the chicken is too.
— Make the marinade the night before, and toss with the chicken.Let the drumsticks sit in the refrigerator overnight.
— If you're hoping to save a few calories and grams of fat by removing the skin, follow these simple steps. Loosen the skin from meat slightly to make sure the marinade gets under the skin. Cook as directed and remove the skin after cooking. (Note that the skin provides moisture and flavor during baking and protects the skin from drying out. If you're set on removing the skin before cooking, cover the pan with an aluminum foil sheet to keep the meat from drying out.)

Cooked drumsticks can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven to help re-crisp the skin.

Made this? Let us know how it went in the comments below!