Smoked Chicken Drumsticks
Crispy-skinned drumsticks with a smoky, slightly sweet glaze, cooked on a sheet pan in under 45 minutes. Perfect weeknight dinner that tastes like backyard barbecue.
- Total time
- 40 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 8 pieces (about 3 lbs) chicken drumsticks
- 1.5 tablespoons paprika (smoked)
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Set the oven to 400°F and wait for the indicator light or beep to signal it has finished heating, about 10 minutes.
- 2
Pat the drumsticks dry with paper towels, pressing firmly on all sides to remove surface moisture so they will crisp up during roasting.
- 3
In a small bowl, whisk together 1.5 tablespoons smoked paprika, 2 tablespoons brown sugar, 1 teaspoon garlic powder, 1 teaspoon salt, and 0.5 teaspoon black pepper until uniform.
- 4
Arrange the drumsticks in a single layer on a 18×13-inch rimmed sheet pan, spacing them about 1 inch apart so air can circulate underneath.
- 5
Sprinkle the spice mixture evenly over the drumsticks, using your fingers to rub it into all surfaces, including the underside.
- 6
Slide the sheet pan into the preheated 400°F oven and roast for 30 to 35 minutes until the skin is deep golden brown and crispy and the thickest part of a drumstick reaches 165°F on an instant-read thermometer.
- 7
Remove the sheet pan from the oven and let the drumsticks rest on the pan for 3 to 5 minutes so the juices set, then transfer to a serving platter or individual plates.
Tools you’ll need
- oven
- instant-read thermometer
- 18×13-inch rimmed sheet pan
- small bowl
- whisk
- paper towels
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