Home > Main Course > Baked Chicken Drumsticks (Mom’s Recipe)

Baked Chicken Drumsticks (Mom’s Recipe)

Tender, juicy baked chicken drumsticks with a crisp, salty skin. Marinade has only 4 ingredients. Mom's method makes these chicken drumsticks finger-lickin' good! | natashaskitchen.com

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These baked chicken drumsticks are finger-lickin’ good! They are tender and flavorful with a crisp salty skin.

My Mom makes these all the time and uses the same recipe for bone-in chicken thighs. The marinade only needs 4 simple ingredients that everyone has in their pantry, but my Mom’s brilliant method will become your secret weapon for marinating all kinds of bone-in-chicken.

Baked chicken drumsticks are perfect for parties because they are inexpensive, easy to prepare, and satisfy a crowd.

Marinating overnight produces supremely tender and flavorful chicken drumsticks. The seasoning penetrates the meat resulting in perfectly seasoned chicken from the crispy skin to the tender center.

Tender, juicy baked chicken drumsticks with a crisp, salty skin. Marinade has only 4 ingredients. Mom's method makes these chicken drumsticks finger-lickin' good! | natashaskitchen.com

Ingredients for Baked Chicken Drumsticks:

4 1/2 to 5 lbs (1 large pack) chicken drumsticks
1 medium yellow onion, pureed*
2 Tbsp mayo
1 tsp black pepper
1 Tbsp salt
Optional if you want a little spice: 1 to 2 Tbsp Jamaica me sweet hot and crazy sauce

Tender, juicy baked chicken drumsticks with a crisp, salty skin. Marinade has only 4 ingredients. Mom's method makes these chicken drumsticks finger-lickin' good! | natashaskitchen.com

*You can either puree onion using the star side on a box grater or chop into pieces and puree in a food processor or blender. Onion should be consistency of applesauce.

Mom’s Chicken Drumsticks-8

How to Make Delicious Baked Chicken Drumsticks:

1. In a small bowl, stir together: onion puree, 2 Tbsp mayo, 1 tsp black pepper, 1 Tbsp salt and hot sauce if using.

Mom’s Chicken Drumsticks-9

2. Place chicken drumsticks into a large mixing bowl or soup pot then pour on the marinade and toss to coat. Cover with lid or plastic wrap and refrigerate at least 6 to 8 hours or (preferably) overnight.

Mom’s Chicken Drumsticks-10

3. Line a rimmed baking sheet with parchment paper or foil and bake skin-side-up at 400˚F for 45 minutes then turn drumsticks over (skin-side-down) and bake another 15 minutes. For extra crispy skin, turn drumsticks again and broil 3 minutes or until skin is browned and crisp.

Tender, juicy baked chicken drumsticks with a crisp, salty skin. Marinade has only 4 ingredients. Mom's method makes these chicken drumsticks finger-lickin' good! | natashaskitchen.com

I garnished with chives for effect 🙂

Tips for Speed Marinating: We’ve tested marinating 4 hours and the meat wasn’t as tender and tasty as overnight marinating. However, if you have a foodsaver, you can marinate in an airtight bag and have it done in 2 to 4 hours. Did you know that a foodsaver can marinate foods faster? Removing the excess air forces the marinade into the meat. We’re absolutely in love with our foodsaver.

Here’s the Print-Friendy Baked Chicken Drumsticks Recipe:

Mom's Chicken Drumsticks Recipe

4.97 from 106 votes
Prep Time: 8 hours
Cook Time: 1 hour
Total Time: 9 hours
These chicken drumsticks are finger-lickin' good! They are tender and flavorful with a crisp salty skin on the outside.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10
Keyword: baked chicken legs
Cuisine: American
Course: Main Course
Servings: 14 drumsticks

Ingredients

  • 4 1/2 to 5 lbs 1 large pack chicken drumsticks
  • 1 medium yellow onion, pureed*
  • 2 Tbsp mayo
  • 1 tsp black pepper
  • 1 Tbsp salt
  • Optional if you want a little spice: 1 to 2 Tbsp Jamaica me sweet hot and crazy sauce

Instructions

  1. In a small bowl, stir together onion puree, 2 Tbsp mayo, 1 tsp black pepper, 1 Tbsp salt and hot sauce if using.
  2. Place chicken drumsticks into a large mixing bowl or soup pot then pour on the marinade and toss to coat the drumsticks. Cover with lid or plastic wrap and refrigerate at least 6 to 8 hours or (preferably) overnight.
  3. Line a rimmed baking sheet with parchment paper or foil and bake skin-side-up at 400˚F for 45 minutes in the oven then turn drumsticks over (skin-side-down) and bake another 15 minutes. For extra crispy skin, turn drumsticks again and broil 3 minutes or until skin is browned and crisp.

Recipe Notes

*You can either puree an onion using the star side on a box grater or chop onion into chunks and puree in a food processor or blender. Onion should be consistency of applesauce.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Tender, juicy baked chicken drumsticks with a crisp, salty skin. Marinade has only 4 ingredients. Mom's method makes these chicken drumsticks finger-lickin' good! | natashaskitchen.com

Tender, juicy baked chicken drumsticks with a crisp, salty skin. Marinade has only 4 ingredients. Mom's method makes these chicken drumsticks finger-lickin' good! | natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Lei
    September 2, 2022

    So good! I have made this recipe so many times, always a hit

    Reply

    • Natashas Kitchen
      September 2, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Lei!

      Reply

  • Sandra
    August 14, 2022

    Can the recipe for baked chicken drumsticks be adapted for an air fryer?

    Reply

    • Natasha's Kitchen
      August 14, 2022

      Hi Sandra, I haven’t tried any other way to advise. I imagine it should work but I cannot advise on the timing. Please share with us how it goes if you experiment.

      Reply

  • Alina
    August 4, 2022

    Hi Natasha. We will be having these for Saturday afternoon, if I marinate it Thursday evening it should be fine in fridge for 2 nights ?

    Reply

    • NatashasKitchen.com
      August 4, 2022

      Hi Alina. You can marinate these longer than overnight, that would be fine.

      Reply

  • Alice Jones
    July 19, 2022

    We’re trying this recipe for tonight’s dinner. If marinating in a foodsaver bag, is 4 hours the max time?

    Reply

    • Natashas Kitchen
      July 19, 2022

      Hi Alice, you can marinate longer if need be. I hope you love this recipe!

      Reply

  • Dianne
    July 12, 2022

    Love this recipe will be making it often for my family. Have you ever used wings instead of legs

    Reply

    • Natashas Kitchen
      July 12, 2022

      Hi Dianne, I imagine this may work with wings. If you experiment, let me know how you liked the recipe

      Reply

  • Dianne
    July 12, 2022

    I have made this recipe several times it is delicious every time we love it

    Reply

    • Natashas Kitchen
      July 12, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Dianne!

      Reply

  • Barb
    July 8, 2022

    I made this and my husband and dad loved it. My Dad is 88 and he asked for the recipe so he could make it at home!
    Looking forward to your cookbook one day!

    Reply

    • Natashas Kitchen
      July 8, 2022

      Aww, that’s the best! Thank you so much for sharing that with me. I’m happy you all enjoyed this recipe, Barb!

      Reply

  • Charlene
    June 6, 2022

    Sounds yummy. Can this be made with ckn breast? My husband and son do not like dark meat.

    Reply

    • NatashasKitchen.com
      June 6, 2022

      Hi Charlene! We always use it for dark meat bone-in chicken but one of my readers reported great results using it for chicken breasts that she grilled. I think the marinade would work but you would definitely have to alter the cooking time/method or the chicken breasts would be dry.

      Reply

  • Beverly
    April 24, 2022

    Can you use the Airfryer/Toaster Oven with your Mom’s Extra crispy chicken wings/legs?

    Reply

    • Natasha's Kitchen
      April 24, 2022

      Hi Beverly, I imagine it should work but I cannot advise on the timing. Please share with us how it goes if you experiment.

      Reply

  • Linda Short
    April 8, 2022

    I made these drumsticks marinating overnight. Took out an hour before baking. Made them for a church dinner. I had to make 96. Easy and so very yummy. These will be on our menus again soon. Everyone loved them.

    Reply

    • Natashas Kitchen
      April 9, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Linda! Wow, 96 is a lot! I’m so glad it all worked out!

      Reply

  • BB
    April 4, 2022

    Such an easy recipe and it delivers great flavor! Added 1Tbsp sriracha instead of hot sauce and otherwise followed the recipe exactly, marinading for 10 hours. Cooked perfectly on foil sprayed with cooking spray. The family loved it, and I will definitely make this again!

    Reply

    • Natasha's Kitchen
      April 4, 2022

      Siracha is a great substitute, thanks for sharing. I’m glad your family enjoyed this recipe!

      Reply

  • Pokey
    March 30, 2022

    Hi! Is it too spicy if you add hot sauce to it or it just blends in and you can’t really taste it. I have young kids who can’t take spice so just wanted to gauge it before adding it.

    Also, can I use this recipe for boneless chicken thighs? Should I still marinate overnight? Thank you!

    Reply

    • Natashas Kitchen
      March 30, 2022

      Hi Pokey, it blends in nicely, but if you’re worried you can try adding a bit less.

      Reply

  • Olivera Djordjic
    March 23, 2022

    Is it possible to keep drumsticks in the marinade for two days?

    Reply

    • Natasha's Kitchen
      March 24, 2022

      Most recipes for marinating meat and poultry recommend six hours up to 24 hours.

      Reply

  • Moe
    January 23, 2022

    Made tonight and everyone loved the flavor, need to ramp up the hot sauce … but was a lovely taste and new technique I never did before, so thank you and thank you Natasha’s Mom

    Reply

    • Natasha's Kitchen
      January 23, 2022

      You’re so welcome! I’m glad it was a huge hit!

      Reply

  • Patricia
    January 18, 2022

    I have made this a few times but had never marinated it for more than a couple of hours. Last time, I marinated it overnight, and added some sriracha sauce to the marinade. More than worth the extra marinating time! It is a wowser, and is now our favorite chicken recipe. Never any leftovers!

    Reply

    • Natashas Kitchen
      January 18, 2022

      It really is the best! I’m so glad you enjoyed it!

      Reply

    • Moe
      January 23, 2022

      YES SIRACHA, just posted saying next time I am adding siracha so thank you Patricia for your post 🙂

      Reply

  • Dianne Trullinger
    July 14, 2021

    This recipe was amazing thanks for sharing

    Reply

    • Natasha's Kitchen
      July 14, 2021

      Great to hear that you enjoyed it, Dianne! Thank you for your review.

      Reply

  • Gayle miller
    July 13, 2021

    Even though i dont cook much anymore i enjoy your videos. All look delicious!

    Reply

    • Natasha's Kitchen
      July 14, 2021

      Hello Gayle, good to know that you’re enjoying watching my videos. I hope you can go back to cooking again.

      Reply

  • D. B.
    April 5, 2021

    I have made this twice now with boneless skinless chicken thighs. Your Mom’s recipe is wonderful. Many years ago The Frugal Gourmet had a quick appetizer for impromptu guests which was Mayonaise & chopped onion spread on French bread! Great Marinade too! I’ve made many of your recipes Natasha and they are absolutely delicious!

    Reply

    • Natashas Kitchen
      April 5, 2021

      Thank you so much for sharing that with me. I’m so glad you enjoyed it!

      Reply

  • Amanda Pettus
    March 28, 2021

    Do you take the excess of the marinade off the chicken or leave it on when u go to cook it?

    Reply

    • Natasha's Kitchen
      March 28, 2021

      It depends and both would work fine. I usually take it off if there’s too much marinade.

      Reply

  • Tima
    March 27, 2021

    Sister!!! Your Mama is a genius! I haven’t tried it but I’m a BIG fan of baking almost every poultry/meat with onions – that flavor profile the onions add is fabulous and super flavorful. Can’t wait to try it puree’d! Thank you so much for sharing your talent, I’ve tried a few of your recipes and have nothing but love and gratitude for it. 🙂 Mahalo! BTW: Thank you for cracking me up, your lovable quirkiness is sooo refreshing, keep up the great work to you and your ohana! Blessings 🙂

    Reply

    • Natasha's Kitchen
      March 28, 2021

      Hello Tima, thank you for your kind words and good feedback. I hope you love this and every recipe that you will try!

      Reply

  • Wendy
    March 24, 2021

    Would this work with skinless drums or thighs?

    Reply

    • Natashas Kitchen
      March 25, 2021

      Hi Wendy, I would still use the baking instructions for thighs that I shared in this post. Otherwise, it would turn out a little overcooked and dry.

      Reply

  • Vanilla
    January 31, 2021

    This is my new favorite chicken recipe. It came put even more moist and flavorful than the rotisserie chicken that you buy from the store! Thank you so much Natasha!!!

    Reply

    • Natasha's Kitchen
      January 31, 2021

      You are very welcome. Glad you found your new go-to-recipe!

      Reply

  • Harliv
    December 22, 2020

    Can someone recommend Spots & Stripes? Cheers xox

    Reply

  • Ev G
    October 15, 2020

    Hi Natasha. Third time making this recipe using legs and thighs. Comes out perfect every time and so easy. Just want you to know that you’re my go to for all new recipes on google. Enjoy all your videos, so informative. Thanks 🧑‍🍳

    Reply

    • Natasha's Kitchen
      October 15, 2020

      Thank you so much for your good comments and feedback, Ev. We appreciate it so much!

      Reply

  • Natashas Kitchen
    September 17, 2020

    Hi Tammy, this may work with quarters but they are much larger pieces of chicken and may take longer to bake.

    Reply

  • Maria
    September 9, 2020

    I thoroughly enjoyed this recipe – delicious. Thank you

    Reply

    • Natasha's Kitchen
      September 9, 2020

      You are welcome, Maria. Glad you enjoyed it!

      Reply

  • Judy
    September 2, 2020

    These were awesome. I used thighs and drumsticks and they both came out great. Crispy, juicy and so flavorful. I used parchment paper and they didnt stick at all. I justed added a 1/2 tsp. of garlic powder to marinade. Hubby commented three times during the meal that they were great.

    Reply

    • Natasha's Kitchen
      September 2, 2020

      Love it! Thank you so much, Judy for sharing your great feedback with us. We appreciate it!

      Reply

  • Funkie
    August 14, 2020

    Will the results be the same if an instant pot is used instead of the conventional oven.

    Reply

    • Natasha's Kitchen
      August 15, 2020

      Hello Funkie, I haven’t tried using an instant pot for this recipe yet. If you do an experiment, please let us know how it goes.

      Reply

  • Jennifer Abrams
    June 22, 2020

    What about grilling? Ever tried it? If air fryer, temp and how long?

    Reply

    • Natasha's Kitchen
      June 23, 2020

      Hi Jennifer, I haven’t tried it any other way to advise. I imagine it should work but I cannot advise on the timing. Please share with us how it goes if you experiment.

      Reply

  • DW
    April 20, 2020

    Can you put a link to the baking sheet you use for this many chicken legs? Thank you

    Reply

  • GQ
    February 13, 2020

    This recipe is absolutely a keeper! It’s so easy to prepare, baked it in my handy air-fryer and it turned out real tender and flavorful. Will be making this regularly! Thank you for this delicious recipe!

    Reply

    • Natasha's Kitchen
      February 13, 2020

      That is so awesome! Thank you for your great feedback.

      Reply

  • Lyn
    February 6, 2020

    I always smile when recipe says to marinade overnight like we will cook it for breakfast. Just teasing but do sort of wonder if you could do overnight and then leave it all day too or just wait till morning and marinade all day and cook for dinner.

    Reply

    • Natasha's Kitchen
      February 6, 2020

      Hi Lyn. That should work too it will be juicy and full of flavor!

      Reply

    • Tom Cooney
      February 6, 2020

      Hi,
      This is one of my very favorite recipes, and I make these drumsticks the time. I prepare them the night before, then leave them in the refrigerator all day, stirring them around a few times. Then I leave them sit out to come to room temperature, and bake them in the evening. They always turn out great!

      Reply

      • Natashas Kitchen
        February 6, 2020

        I’m so happy to hear that Tom! Thank you for that wonderful review!

        Reply

  • Alena
    February 5, 2020

    Natasha, have you had any luck freezing cooked drumsticks and then reheating? Thank you.

    Reply

    • Natashas Kitchen
      February 5, 2020

      Hi Alena, I haven’t tried to freeze these since they don’t last in our house but here is what one of our readers posted “make recipes, freeze portions, vacuum seal, return to freezer. .. 20 minutes in boiling water.. DONE.. LOVE IT !!” I hope that helps.

      Reply

  • Conni
    February 5, 2020

    Has anyone tried doing these in the air fryer?

    Reply

    • Natashas Kitchen
      February 5, 2020

      Hi Conni, I honestly don’t have any experience making this recipe in an air fryer so I’m not sure. Maybe someone else has tried in an air fryer? If so, please let us know and thanks in advance!

      Reply

  • Roberta
    January 10, 2020

    Made these today and they did not disappoint. So flavourful and tasty. My family loved them. I will definitely be making these often.

    Reply

    • Natashas Kitchen
      January 11, 2020

      I’m so glad you enjoyed it, Roberta. Thank you for the wonderful review!

      Reply

  • Anya S.
    December 8, 2019

    Hi Natasha, I had a question about the onion puree. I tried grating it to a paste like consistency but when I tasted it, it was really bitter. I thought something was wrong with the onion so I used a fresh one but that turned out bitter as well. How do I fix this? Thanks so much!

    Reply

    • Natashas Kitchen
      December 9, 2019

      Hi Anya, did you use yellow onions?

      Reply

      • Anya S.
        December 9, 2019

        Thanks for replying! Yes, I used yellow onions.

        Reply

        • Becky
          January 13, 2020

          The recipe doesn’t specify a type of onion. Is there one that you prefer? 🙂

          Reply

          • Natasha
            January 13, 2020

            Hi Becky, I updated the recipe to specify. We usually use a yellow onion, but you can use what you have on hand.

          • DW
            April 20, 2020

            Hi, how much do I change the recipe if I only want to make 3 lbs of chicken? Also can you use chicken thighs?

          • Natashas Kitchen
            April 20, 2020

            Hi DW, this recipe calls for 4.5- 5 lbs of meat which makes about 14 drum sticks. We have the recipe slider on the printable recipe towards the bottom of the post where you can adjust it to how many servings you would like. I hope that helps.

  • Donna Byrd
    December 5, 2019

    LOve your show and your recipes, hope you are putting out a cook book soon, copy off internet is not easy with all the advertisements getting in the way.

    Reply

    • Natasha
      December 5, 2019

      Hi Donna, if you scroll down to the bottom of the recipe post, there is a print-friendly (usually 1-page) concise recipe without any ads and just a single small photo. I hope that helps and thank you so much for the wonderful feedback.

      Reply

  • James Long
    November 20, 2019

    I made these chicken legs last night and they were outstanding. What is simple and great recipe. The best thing about it is that a contains ingredients that almost every refrigerator and spice cabinet has on hand. Thank you Natasha love all your videos. You should have your own show on the Food Network.

    #FoodnetworkNatashaneedsherownshow #100%

    Reply

    • Natashas Kitchen
      November 20, 2019

      Thank you for sharing that with us and for that awesome compliment! We love how easy it is to make these!

      Reply

  • Esther
    October 30, 2019

    I made this today and I let it marinade for a little more than 24 hours. It was DELICIOUS!
    Thank you for sharing this amazing recipe.

    Reply

    • Natashas Kitchen
      October 31, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Carol Coelho
    October 23, 2019

    Yes, they were tender, but lacking flavor and didnt get crispy. I cooked them longer than suggested and then put them under the broiler. Also, marinated for a day and a half. I usually like your recipes Natasha, next time!

    Reply

    • Natasha
      October 24, 2019

      Hi Carol, did you change anything about the recipe? Did you use a different amount (or different kind) of onion than called for? Did you grate the onion as stated in the recipe? Normally these are very flavorful. Also, it does help to keep them spaced out on a baking sheet to get them to crisp up rather than stay soft from surrounding steam.

      Reply

  • Patti Jiminez
    September 16, 2019

    Used Blue Jean Chef cooking time to air fry
    Scrumptious. Will make again

    Reply

    • Natashas Kitchen
      September 16, 2019

      That’s so great! I’m so glad you enjoyed that.

      Reply

  • Patti Jiminez
    September 16, 2019

    I used The Blue Jean Chefs time chart for air frying
    It was so delicious. This is a great recipe

    Reply

    • Natashas Kitchen
      September 16, 2019

      Thank you so much for sharing that with me, Patti! I’m so happy you enjoyed that.

      Reply

  • Pam Wilson
    September 12, 2019

    I’ve never make anything that called for pureed onion – that’s an interesting ingredient. I can’t wait to try these. Did I tell you how much I love your recipes? I do you know.

    Reply

    • Natashas Kitchen
      September 12, 2019

      That’s just awesome!! Thank you for sharing that with us & I’m so glad to hear you are enjoying our recipes.

      Reply

      • Patti Jiminez
        September 15, 2019

        I am making tonight. Do you have any suggestions for air frying time? Can’t wait to try

        Reply

        • Natashas Kitchen
          September 16, 2019

          Hi Patti, yes an air fryer would work but the timing will have to be adjusted for the air fryer and I haven’t tested that to advise. I hope you love the chicken drumsticks!

          Reply

          • Patti Jiminez
            September 16, 2019

            Delicious. Air fryed worker great

        • Patti Jiminez
          September 16, 2019

          Air fryer works well

          Reply

  • Jenny
    September 10, 2019

    I have never been able to cook chicken so that the skin is crispy before. I was so excited when they came out of the oven looking just as good as in the picture. And they tasted really good too. And one of the easiest dinners ever! Thanks so much for another great recipe

    Reply

    • Natashas Kitchen
      September 10, 2019

      I’m so happy to hear that, Jenny! Thank you for that awesome review!

      Reply

  • Kendall
    August 7, 2019

    Tasty and easy. Didn’t use hot sauce but I’d like to try adding some garlic powder or fresh garlic to the marinade. The only problem I encountered was when using foil. The chicken stuck to it and was hard to flip. Parchment worked much better.

    Reply

    • Natashas Kitchen
      August 8, 2019

      Thank you so much for sharing that with me Kendall!

      Reply

    • patricia
      September 7, 2020

      use foil dull side up, to prevent sticking, and for good measure, spray it with Pam.

      Reply

      • Dianne .
        September 21, 2021

        I read through your comments first but didn’t find an answer…do they reheat well…and what’s the best way

        Reply

        • Natasha
          September 21, 2021

          Hi Dianne, they do reheat pretty well and I recommend reheating foods the same way they were cooked and heating just until warmed through.

          Reply

  • Elenny
    August 6, 2019

    These are delicious! I’ve made them with legs & thighs and added some garlic powder to the mix. A family favourite for sure. Thanks for the recipe!

    Reply

    • Natashas Kitchen
      August 6, 2019

      I’m so happy to hear that! Thank you for sharing your great feedback.

      Reply

  • Vera
    July 23, 2019

    LOVE this recipe! My kids love these, it is always a hit with guests and so simple to make.

    Reply

    • Natashas Kitchen
      July 24, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Vera!

      Reply

  • CazT
    July 9, 2019

    HI, I’d like to ask if anyone has tried serving these cold? They sound great but I could be short of cooking time if they have to be eaten hot. They’d be part of an informal lunch buffet for a couple of friends.

    Reply

    • Natashas Kitchen
      July 9, 2019

      Hi! I haven’t tested that cold but one of our readers wrote “I made these earlier tonight…yum, yum, yum, yum, yum! And I just discovered that they are also good eaten cold as a late night snack. Another great recipe, Natasha!” I hope that helps

      Reply

    • Karin Schuhmann
      September 28, 2019

      What can I sub for the Jamaica me sweet hot and crazy sauce….
      Any spicy sauce(liquid) or is it better powder.

      Reply

      • Natashas Kitchen
        September 28, 2019

        Hi Karin, that is totally optional and we often make these drumsticks without the hot sauce. You can use any kind of your favorite hot sauce if you want to add a little spice and it will work

        Reply

      • patricia
        September 7, 2020

        Sriracha~

        Reply

  • Dorothy Goner
    July 7, 2019

    after chicken marinates can you use an airfryer thank you

    Reply

    • Natasha
      July 7, 2019

      Hi Dorothy, yes an air fryer would work but the timing will have to be adjusted for the air fryer. I hope you love the chicken drumsticks!

      Reply

  • Bella
    June 20, 2019

    This recipe sounds delicious and I’m always opened to trying new recipes. So I have like 2.66lbs of chicken drumsticks (8 in total), what would be the proportions for the ingredients listed?

    Reply

    • Natashas Kitchen
      June 20, 2019

      Hi Bella! We have a serving slider at the top of the printable recipe. Where is says servings 14 (in red) drumsticks, click on the number and slide to adjust how many you need. I hope that helps.

      Reply

  • Melissa
    June 8, 2019

    I was honestly skeptical as the ingredient list is so simple but these were amazing!!! Big hit at family gathering.

    Reply

    • Natashas Kitchen
      June 8, 2019

      That’s so great! It sounds like you have a new favorite Melissa!

      Reply

  • LMC
    May 28, 2019

    Do you think I can BBQ them as opposed to bake? This time of year that is our favorite method of cooking. Thank you!

    Reply

    • Natasha
      May 28, 2019

      Hi, I have had a few readers report great results grilling this and I don’t see why not! I hope you love theme as grilled chicken drumsticks!

      Reply

  • Kateryna Ramirez
    April 24, 2019

    Tried it today – super good! I made it with thighs though. The whole bunch was gone in about 10 minutes! Honestly, haven’t tried any of your recipes that my family or myself didn’t like. Your website is my endless source of ideas, whenever I have no clue what to cook or/and am tired of all my most cliche meals. Thank you for your moderately simple, yet very delicious recipes!

    Reply

    • Natashas Kitchen
      April 25, 2019

      Thank you so much for sharing that with me, Kateryna! I’m so happy you discovered our blog and are enjoying our recipes! Thank you for sharing your thoughtful review with me!

      Reply

    • Susan I Rosenbaum
      January 11, 2020

      How long did u cook the thighs??? Same time as in drumstiks??

      Reply

  • Donna
    April 24, 2019

    Delicious!

    Reply

    • Natashas Kitchen
      April 24, 2019

      I’m so happy you enjoyed that Donna!

      Reply

  • Patricia
    April 24, 2019

    I made these mostly out of curiosity, because of the simple ingredients, and was blown away! Delicious; will make them regularly. Who knew what an onion and 2 tablespoons could do?

    Reply

    • Patricia
      April 24, 2019

      who knew what 2 tablespoons of mayo could do? Kudos to your Mom

      Reply

      • Natashas Kitchen
        April 24, 2019

        Thank you Patricia!

        Reply

    • Natashas Kitchen
      April 24, 2019

      Sounds like you found a new favorite, Patricia! I’m so happy you enjoyed that!

      Reply

  • Jenn
    April 8, 2019

    Hi! Just wanted to say that you are awesome! I happened by your site about 2 months ago and made the chicken fettuccine alfredo. It was seriously the best I have ever had (much less made)! Then I tried your creamy chicken noodle soup (again it is the best chicken noodle soup I have ever had). We were going to have a bunch of family over tonight so I made this recipe (1st time). Everyone loved it and it was enough to feed 10 people. You are a life saver! I can’t wait to try more of your recipes!

    Reply

    • Natashas Kitchen
      April 8, 2019

      Awww that’s the best! Thank you so much for sharing that with me Jenn! That means a lot! I’m all smiles!

      Reply

  • Lauren
    March 6, 2019

    Hi Natasha, quick question, should I let my marinated drumsticks sit on the counter for a bit before I pop in the oven? They are marinating in the fridge of course 🙂

    Reply

    • Natashas Kitchen
      March 6, 2019

      Hi Lauren, you are welcome to if you’d like but we just pop them right into the oven and they’re perfect!

      Reply

    • Natasha
      March 6, 2019

      Hi Lauren, it isn’t necessary to bring them to room temperature first. We just arrange them on a baking sheet and put them in the oven right out of the fridge.

      Reply

      • Lauren
        March 7, 2019

        Awesome, followed recipe (and straight to oven from fridge) and it turned out great. My one and three year olds loved it (I cut/shredded some of the drumstick meat for them).

        Reply

        • Natashas Kitchen
          March 7, 2019

          Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!

          Reply

  • Pat Newton
    February 7, 2019

    have you ever tried sour cream instead of the mayo

    Reply

    • Natashas Kitchen
      February 7, 2019

      Hi Pat! We have only tried it with mayo. I haven’t tried that with sour cream or greek yogurt either so I’m not sure I can speak to that substitution. If you experiment, let me know how you liked the recipe

      Reply

    • Patricia A. Garcia
      September 7, 2020

      I would not suggest it…mayo is why they brown beautifully, as they do when you use mayo on the bread for a grilled cheese sandwich!

      Reply

  • Chris
    October 16, 2018

    Hi!
    I will try it today 🙂 Can you freeze some of them? If yes, which stage?
    Thx!

    Reply

    • Natashas Kitchen
      October 16, 2018

      I haven’t tried to freeze these since they don’t last in our house but here is what one of our readers posted “makee recipes, freeze portions, vacuum seal, return to freezer. .. 20 minutes in boiling water.. DONE.. LOVE IT !!”

      Reply

      • Chris
        October 16, 2018

        Thanks, I guess it’s the best if I freeze it after coating the drumsticks with the onion-mayo, but before cooking them. Am I right?

        Reply

        • Natashas Kitchen
          October 16, 2018

          I think that would be best!

          Reply

        • Patricia
          April 2, 2019

          But don’t do the ‘boil for 20 minutes’
          thing, if you haven’t baked before freezing…He meant baked, freeze; then thawed in the package in boiling water.

          Reply

  • Natalie Sherwood
    October 11, 2018

    Thank you for such a yummy, versatile recipe. Because of time constraints and being away from home, I wasn’t able to cook them in the oven. So I threw them in the crockpot on high for 4 hours. When I got home, I put them on the grill for a few minutes so the skins could crisp up. They turned out amazing! Thanks again!

    Reply

    • Natashas Kitchen
      October 11, 2018

      You’re so welcome, Natalie!

      Reply

  • Steve
    September 25, 2018

    Do you see a problem marinating a couple days? What about subbing Greek yogurt for mayo? Thank you!

    Reply

    • Natasha
      September 25, 2018

      Hi Steve, I have marinated up to 24 hours but I think it should work to marinate for a couple of days. I haven’t tried with Greek yogurt so I’m not sure I can’t speak to that substitution.

      Reply

      • Steve
        September 28, 2018

        I wanted to let you know that I ended up making them for lunch, so they marinated a day and a half with no problem. I also used Greek yogurt instead of Mayo and it worked great. Moist, flavorful and falling off the bone. This is a great recipe. Thank you!

        Reply

        • Natashas Kitchen
          September 28, 2018

          That sounds healthier and amazing! Thank you for sharing this with us, Steve!

          Reply

  • Luda
    July 3, 2018

    Hi Natasha! Thank you so much for such an easy and delicious recipe! I’ve made it the other day and my picky 4yr old loved it! so this definitely goes on our favorites list and will be made pretty often:-) thanks again!!!

    Reply

    • Natashas Kitchen
      July 3, 2018

      That is the best when kids love what we moms make. Thanks for sharing that with us, Luda! & thank you for the wonderful review!

      Reply

  • Irene
    June 7, 2018

    Hi, love the recipe – can I make this with chicken breast?

    Reply

    • Natashas Kitchen
      June 7, 2018

      Hi Irene, We always use it for dark meat bone-in chicken but one of my readers reported great results using it for chicken breasts which she grilled. I think the marinade would work but you would definitely have to alter the cooking time/method or the chicken breasts would be dry.”

      Reply

  • Galina
    June 7, 2018

    Hi Natasha, I made these and they were gone instantly, so good!!! Thank you for all your amazing recipes. Can this marinade be used on chicken breasts? If yes, would it be a similar cooking method?

    Reply

    • Natashas Kitchen
      June 7, 2018

      Awesome! Thanks for sharing your great review with us, Galina! We always use it for dark meat bone-in chicken but one of my readers reported great results using it for chicken breasts which she grilled. I think the marinade would work but you would definitely have to alter the cooking time/method or the chicken breasts would be dry.

      Reply

  • Taemee
    May 23, 2018

    This looks great and I can’t wait to try this next week! Would I be able to use light mayo instead of regular mayo?

    Thanks!

    Reply

    • Natasha
      May 23, 2018

      Hi Taemee, light mayo should work as well 😀

      Reply

      • Taemee
        May 26, 2018

        I just made this for dinner with my parents and served it with grilled vegetables and rice pilaf. It was wonderful! The only thing I did differently was purée 2 jalapeños with the onions before adding in the mayo, salt, and pepper. I did end up using regular mayo because it was on sale. Delicious, simple recipe perfect for summer! I will be making again. Thanks!

        Reply

        • Natasha's Kitchen
          May 26, 2018

          You’re welcome! I’m happy to hear the recipe was a great success. Thanks for sharing your excellent review with other readers!

          Reply

  • Olivia
    April 27, 2018

    Natasha, this recipe looks amazing. I was wondering if it would do well in an air fryer? If so, any suggestions for air fryer use with this recipe?
    Thank you!
    Olivia

    Reply

    • Natasha
      natashaskitchen
      April 27, 2018

      Hi Olivia, I honestly don’t have any experience in an air fryer so I’m not sure. Do you love your air fryer and what brand do you have?
      Maybe someone else has tried in an air fryer? If so, please let us know and thanks in advance! 🙂

      Reply

  • Melissa
    March 17, 2018

    Just wanted to say that I LOVE this recipie. It’s part of my regular rotation. My husband asks for it all the time. Thank you!

    Reply

    • Natasha's Kitchen
      March 17, 2018

      You’re welcome Melissa! I’m glad to hear the recipe is loved enough to be put in the rotation. Thanks for sharing your great review!

      Reply

  • Yana
    February 27, 2018

    I’ve marinated them for about 24 hours (due to working schedule) but let me tell you, drumsticks came out so flavorful, moist and tender, defiantly will be making them again, probably very soon! I’ll be serving them with some roasted garlic Parmesan asparagus! Thank you for this recipe

    Reply

    • Natasha's Kitchen
      February 27, 2018

      My pleasure Yana! I’m glad you love the recipe. Thanks for sharing your fantastic review!

      Reply

  • Stacey Cash
    February 26, 2018

    Making these tonight!! Hoping they turn out yummy they sure do smell gold cooking.

    Reply

    • Natasha's Kitchen
      February 26, 2018

      I hope you love it, please let me know what you think Stacey!

      Reply

  • Kasia
    February 20, 2018

    This is my go-to recipe for drumsticks! I always marinate overnight. So delicious and perfect for making large batches to meal prep. Thank you for sharing!

    Reply

    • Natasha's Kitchen
      February 21, 2018

      You’re welcome Kasia! I’m happy to hear how much you love the recipe. Thanks for sharing your wonderful review!

      Reply

  • VegasDude
    February 16, 2018

    i’m making these Today.. Bought
    a 5lb package of Drumsticks.. YES.. The Foodsaver is the best invention EVER !!.. I have the Quick Marinating Dish.. Overnight marinating done in 12 minutes !! I have their containers, and Tons of Canning Jars.. I vacuum seal everything I can !! Great for Salad veggies… they last 2weeks +

    Reply

    • VegasDude
      February 16, 2018

      I make recipes, freeze portions, vacuum seal, return to freezer. .. 20 minutes in boiling water.. DONE.. LOVE IT !!

      Reply

    • Natasha's Kitchen
      February 16, 2018

      Nice, I need me one of those! Please let me know what you think about the recipe!

      Reply

  • Pam
    January 13, 2018

    Super easy & super yummy! I did marinade them over night. Looking forward to making these little babies again. THANKS!

    Reply

    • Natasha's Kitchen
      January 13, 2018

      You’re welcome Pam! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your great review with other readers!

      Reply

  • Claudia
    January 5, 2018

    Adoro coxas de frango ! Parece ótimo !

    Reply

    • Natasha
      natashaskitchen
      January 5, 2018

      I hope you love the recipe! 🙂

      Reply

  • Robin
    December 17, 2017

    Hi! This looks absolutely wonderful; however, my stomach no longer allows me to have anything with onion, so is there a way to make this so that it is still wonderful but without onion? Thanks so much!!

    Reply

    • Natasha
      natashaskitchen
      December 18, 2017

      Hi Robin, with this recipe, since onion makes up the bulk of the marinade, it would be difficult to swap it for something comparable. You might consider this chicken drumsticks recipe – also very good! 🙂

      Reply

      • PATRICIA GARCIA
        March 31, 2018

        I’ll bet if she sliced and soaked the onion in water for an hour before gratin, it would make them more mild. Can’t imagine a sub for onion.

        Reply

  • Monica
    November 27, 2017

    Hi Natasha! I love this recipe! Would it work to make this without the mayo for lactose-intolerant guests?

    Reply

    • Natasha
      natashaskitchen
      November 28, 2017

      Hi Monica, most real mayo’s are dairy free so they should not bother anyone who is lactose intolerant. Double check the label before buying it since there are some “light” mayo varieties that might add it for flavor but most mayonnaise is dairy and lactose free.

      Reply

  • Janet Wold
    October 24, 2017

    Made these tonight for dinner. Absolutely delicious! Easy to make because of excllent directions. Followed them exactly. My husband loved them. Will make again and again.

    Reply

    • Natasha's Kitchen
      October 24, 2017

      I’m glad to hear you both enjoy the recipe! Thanks for sharing your great review Janet!

      Reply

  • Mila
    September 28, 2017

    Natasha, do you think it will be chicken will be ok if I marinate it and put it in GE freezer? Then, just thawed it out and grill it. Have you tried anything like that before? Thank you for a great post!!!

    Reply

    • Natasha
      natashaskitchen
      September 29, 2017

      Hi Mila, I do think that would work great. The chicken would marinate while it is defrosting. I would thaw overnight in the refrigerator for best results (no speed thawing) since you want the chicken to have ample time to marinate.

      Reply

  • Tanya
    September 26, 2017

    Hi Natasha, can I make with chicken thighs, really wants this recipe, not the one u recommend in your comments with BBQ, help me please, if it’s going to be something different, thank u so much

    Reply

    • Natasha
      natashaskitchen
      September 27, 2017

      Hi Tanya, you can use chicken thighs for this and if they are bone-in, skin-on chicken thighs, you can use the same instructions and baking times.

      Reply

      • Tanya
        September 27, 2017

        What about boneless and skinless??? Thanks a lot, so sorry for bothering

        Reply

        • Natasha
          natashaskitchen
          September 27, 2017

          Hi Tanya, no worries! I would still use the baking instructions for thighs that I shared in this post. Otherwise, it would turn out a little overcooked and dry.

          Reply

  • Stephanie
    September 11, 2017

    Delicious, I was somewhat skeptical given the simple ingredients but tried it out due to the fantastic comments.

    Only managed to marinate for 4 hours but everyone loved it. A winner as a midweek dinner in our house, I think I’ll try it on a full roast chicken next!

    Reply

    • Natasha's Kitchen
      September 11, 2017

      Awesome, I’m glad to hear that Stephanie! Thanks for sharing your great review with other readers!

      Reply

  • Alina
    September 1, 2017

    I was researching how long to bake drumsticks when I came across your recipe. Definitely putting these on the grocery list for next week. Thanks!

    Reply

    • Natasha's Kitchen
      September 1, 2017

      You’re welcome Alina! Please let me know what you think of the recipe!

      Reply

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