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

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 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

4.98 from 45 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
Servings: 14 drumsticks

Ingredients

  • 4 1/2 to 5 lbs 1 large pack chicken drumsticks
  • 1 medium 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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • 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

  • 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

  • Lana
    August 10, 2017

    Such a yummy recipe! Added some garlic powder, turned out perfect!
    Thanks! Reply

    • Natasha's Kitchen
      August 11, 2017

      My pleasure Lana! I’m glad you love the recipe! Thanks for sharing your review! Reply

  • Dawn
    July 31, 2017

    I’m getting ready to prep to make these tomorrow. I’m a little nervous about the cooking time though, an hour at 400 seems like a long time to me?? Reply

    • Natasha
      natashaskitchen
      July 31, 2017

      Hi Dawn, since it is bone-in, skin-on chicken, it is pretty forgiving. I found this to be a great baking time for getting that little bit of crispy skin on top 🙂 Reply

  • Lisa Elm
    July 30, 2017

    This was absolutely delicious. Used srirachi hot sauce for some added spice and marinated overnight. Very easy and a big hit in our household. Reply

    • Natasha's Kitchen
      July 31, 2017

      I’m glad to hear everyone enjoys the recipe Lisa! Thanks for sharing your fantastic review! Reply

  • Inga
    July 11, 2017

    I’ve made these several times, they are scrumptious. Make sure to use Parchment paper, like the directions say, and take the extra few minutes to crisp the skin on Broil – vkusnyatina! Reply

    • Natasha's Kitchen
      July 11, 2017

      I’m glad you enjoy the recipe Inga! Thanks for sharing your great review with other readers! Reply

  • LC
    June 19, 2017

    Should the marinade be blotted a bit before baking? Reply

    • Natasha
      natashaskitchen
      June 19, 2017

      Hi LC, blotting the marinade is not necessary 🙂 Reply

  • Debra
    June 18, 2017

    I tried the recipe this morning and the chicken stuck to the foil? What did I do wrong? Reply

    • Natasha
      natashaskitchen
      June 19, 2017

      Hi Debra, I do prefer to use parchment for this recipe because it works a whole lot better as a non-stick surface and still makes it easier to clean than a silpat mat. If using foil, I would recommend using a commercial grade (thicker foil) to keep it from sticking or pulling up with the foil. Reply

  • Monica
    June 11, 2017

    Natasha! I am so grateful for your blog! I recently found it and have been cooking with your recipes almost every night! I was looking for some new recipes for my boyfriend and I for dinners (it can be so easy to get into the same routines!) and this chicken really blew us away! My boyfriend kept asking for more (a rarity with my cooking!) and is taking leftovers for lunch! Thank you for sharing easy, creative, and delicious recipes! I can’t wait to continue to try more of your masterpieces! Reply

    • Natasha's Kitchen
      June 11, 2017

      My pleasure Monica! I’m so glad you both love the recipe! Thanks for sharing your fantastic review and thoughtful comments! Reply

  • Natalya Rybakov
    May 13, 2017

    Very love it! Keep doing it, and keeps turning very good;) Even we grilled it once, and it came out soft, juicy and yammie! Thank you, dear😍 Reply

    • Natasha
      natashaskitchen
      May 14, 2017

      Natalya, you are very welcome and thank you for sharing such a great review 😬 Reply

  • JEANNE ERICKSON
    April 27, 2017

    These came out great, and the marinade was super easy to make. My 2 year old loved them! Have you ever tried them on the BBQ after marinading them? Reply

    • Natasha
      natashaskitchen
      April 27, 2017

      Hi Jeanne, I haven’t tried that personally, but three of my readers have reported very good results on the BBQ 🙂 Reply

  • Anastasia
    April 26, 2017

    Will this work for chicken thighs? Reply

    • Natasha
      natashaskitchen
      April 26, 2017

      Hi Anastasia, Hi Lena, I would suggest using the baking instructions for thighs that I shared in this post. Bone-in drumsticks will take longer to bake than boneless chicken thighs. Reply

  • okidorki
    April 25, 2017

    Hi, can I use red onions? Thank you Reply

    • Natasha
      natashaskitchen
      April 25, 2017

      I haven’t tried this with red onion but I imagine it would work fine. Red onion is a little milder but I think it will still provide great flavor. Reply

      • okidorki
        April 25, 2017

        Great! Can’t wait to try it out 🙂 Reply

      • okidorki
        April 30, 2017

        I tried marinating them with red onions. They came out great. Juicy and tasty. Thank you for this recipe! Reply

        • Natasha's Kitchen
          May 1, 2017

          Awesome! My pleasure! Reply

  • Babita
    April 13, 2017

    Hi Natasha, this was the first time I was cooking drumsticks; and they turned out amazing. Such a simple recipe and the results are finger licking.
    I didn’t have the hot sauce, so I added cumin powder, cayenne pepper, garlic and black pepper.
    My husband and kids loved it. Thanks for this recipe. Am gonna make it again… very soon. Reply

    • Natasha's Kitchen
      April 13, 2017

      YAY! I’m happy to hear that everyone loves the recipe! Thanks for sharing your wonderful review! 😀 Reply

  • Rita
    April 11, 2017

    Excellent recipe! Reply

    • Natasha's Kitchen
      April 11, 2017

      I’m glad you love it Rita! Thanks for sharing 🙂 Reply

  • Angela Welch
    March 28, 2017

    If I marinate them overnight and don’t make them until the next evening, is that too long? That’s more like 20 hours. Is over marinating a problem? Reply

    • Natasha
      natashaskitchen
      March 28, 2017

      Hi Angela, that is totally fine! Enjoy!! 🙂 Reply

  • Ann
    March 23, 2017

    I’m reeeaaally pressed for time and only have an hour to marinade the chicken, so i poked holes in the chicken legs with a knife and rubbed the marinade in to the chicken before letting it sit. It’s in the oven now. I hope it still works. BUt i definitely will try this again in the future, and will follow the specified hours 🙂 Reply

    • Natasha's Kitchen
      March 24, 2017

      Please let me know how it turned out Ann! 🙂 Reply

  • Christopher Keller
    March 20, 2017

    These were BRILLIANT!!!!

    My grocery had “50% off all cut and whole chicken” and I got 3 ‘family sized trays’ of drumsticks and did your “mom’s recipe” on them.

    They got RAVE reviews from everybody, part of a potluck and I brought the legs, there were none left, so I can’t speak to how they are “leftover” LOL. Thank you very much for sharing! Reply

    • Natasha's Kitchen
      March 20, 2017

      You’re welcome Christopher! I’m so happy to hear that! Thanks for sharing your wonderful review 😀 Reply

  • Hungry Heather
    March 16, 2017

    Yummy! The onion did not become purée in my food processor. Also, I think I needed to reduce my cooking time. Regardless, I’ll be cooking these again at some point! They tasted great! Reply

    • Natasha
      natashaskitchen
      March 16, 2017

      Hi Heather, were you using a food processor that was too small? You might try chopping your onion finer to get it to puree. I hope that helps! I’m so glad you enjoyed the flavor 🙂 I love my drumsticks to have crisp salty skin, but if you don’t mind softer skin, you can probably reduce the baking time about 10 minutes or so. Reply

  • hippeechic
    February 21, 2017

    Hi!

    Will these turn out if I don’t marinate them and cook them right away?

    Thanks! Reply

    • Natasha
      natashaskitchen
      February 21, 2017

      They won’t be the same. I’ve done 4 hours of marinating but they were still definitely better overnight 🙂 Reply

  • Anna D
    February 12, 2017

    These are soooooooooo juicy! My husband who is as picky as they get, tried them at ur mom’s, loved them and I finally got to making them, they were a hit! Perfectly tender, and flavor throughout. Thank you ! Yummm , happy to have left overs for tommorow:) Reply

    • Natasha's Kitchen
      February 13, 2017

      You’re welcome! I’m glad you loved the recipe Anna! Reply

  • February 7, 2017

    I tried this for lunch today (having marinated the chicken overnight)
    It was SO good!

    I forgot to add less salt since I only had a small amount of drumsticks, but it still turned out good. I added 3 cloves of garlic, a kick of Tapatio and a sprinkle of Italian seasoning. I’ve never had drumsticks come out so perfectly cooked before! Thanks for the yummy recipe 🙂 Reply

    • Natasha's Kitchen
      February 7, 2017

      YUM! That does sound good! You’re welcome and I’m happy to hear you enjoyed the recipe! 🙂 Reply

  • Matt
    February 6, 2017

    Giving this a shot. I’ve never thought to use onion puree and mayo in a marinade. I added garlic, basil and cayenne pepper to the recipe and I plan on using the grill and not the oven. Will let you know how it turns out!! Reply

    • Natasha's Kitchen
      February 6, 2017

      Please do Matt! Reply

  • Lisa Hanrahan
    January 28, 2017

    Wow! Loved these! So did my 2yr. old,she kept requesting “more chicken!” Thank you for your amazing and inspiring recipes! I am definetly a fan!!! Reply

    • Natasha
      natashaskitchen
      January 28, 2017

      Awww! I’m so happy to hear that!! Thank you for sharing that with me 🙂 Reply

  • Lee
    January 21, 2017

    Anyone make these with wings? What time frame to cook and temp? Reply

    • Natasha
      natashaskitchen
      January 21, 2017

      I haven’t. Maybe someone else has? Thanks friends!! 🙂 Reply

  • Loretta
    January 20, 2017

    Hi Natasha, what can be substituted for Jamaica Me sauce? I’ve never had it, so I don’t know what it tastes like. I don’t think I’ve seen this one in stores around where I live… Reply

    • Natasha
      natashaskitchen
      January 20, 2017

      Hi Loretta, 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

  • Alistair Clarke
    January 16, 2017

    I’m cooking this tonight. I added hot chilli powder to the marinade. Just wondering if adding cayenne pepper would be nice or whether using rosemary in instead of chilli would work. Reply

    • Natasha
      natashaskitchen
      January 16, 2017

      I haven’t tried rosemary so I can’t speak to that but my Mom is always adding hot sauce to the mix (Tabasco, or that “Jamaica me sweet hot and crazy” sauce that she likes so much from Costco – what a crazy name for a sauce! lol) Anyways, I do think any kind of hot spice you add would work fine. It’s one of the things I love about this is you can tweak it and introduce new flavors, but I just haven’t tried rosemary so I’m not certain about that one. Reply

  • Olga
    January 16, 2017

    Hi Natasha!
    I love this recipe, but I always have problem with too much blood coming out of the bones of drumsticks. I even keep them in salty water for a few hours before marinading, but it doesn’t help. Yours don’t look like they have any dried blood at the ends. Do you have this problem with blood? Reply

    • Natasha
      natashaskitchen
      January 16, 2017

      Hi Olga, to be honest, I don’t recall having that issue. Have you tried getting your chicken at a difference source/store to see if it changes? Also, could it actually be pink juices which are normally seen in chicken if it is undercooked? Oftentimes people mistake pink cooking juices for blood. I always suggest cooking chicken until the juices run clear and with the lengthy cooking time for these drumsticks, it’s definitely safe to eat the chicken in terms of food safety. Reply

  • Tes
    January 15, 2017

    I’m trying this tonight. I followed the recipe exactly, no alterations. I’m nervous because the smell of the marinade is very off-putting with all that onion. I DID remove excess marinade from the drumsticks prior to putting them in the oven after they soaked for about 4 hours in it. I’m also using a cooking rack to elevate the drumsticks a bit. Now I wait, anxious to hope dinner is not a bust. Its very difficult for me to get past this smell. Reply

    • Natasha
      natashaskitchen
      January 16, 2017

      Hi Tes, you must be very sensitive to the scent of onions. No worries, once the drumsticks are in the oven and have roasted for the time specified, you won’t even know there was onion in the marinade :). Let me know how you like it when it’s all done 🙂 Reply

  • Shannon
    January 15, 2017

    I have these marinating in the fridge right now – I ended up adding some harrissa as that’s just what I happened to have (other than sriracha) and I also added in some garlic and olive oil as per some of the other comments I read. I did eyeball it, so not sure if I added in the right amount of salt.

    However it smelled amazing and I had to have the hubby take the kitties into the other room, as they go nuts when they smell chicken.

    Will report back once I’ve baked these for dinner tonight! Reply

    • Natasha
      natashaskitchen
      January 15, 2017

      I would love to hear how the family liked them 😀. My mom made these again for today’s lunch! Reply

      • Shannon
        January 16, 2017

        They were great! Super moist and tender. When I do this next, I’ll definitely add more salt and more harrissa.

        My husband and I ate these with a side of salad (quickly did up a spinach salad with apple, cucumber and red onions with a frankenstein-d vinaigrette which was a mixture of a multitude of things), so super tasty and healthy. We also tried it with bbq sauce and sriracha sauce which was delicious too.

        I had a few extra drumsticks that wouldn’t fit in the oven tray, so I let them marinate over night and we’re going to have them for lunch today, too! Reply

        • Natasha's Kitchen
          January 16, 2017

          Love to hear reviews like this! Thank you for sharing Shannon! 🙂 Reply

  • Viktoria
    December 22, 2016

    So I decided to make these today and overlooked the marinade time, but I’m still planning on making these today, what is the quickest amount of time I can marinade these for a good taste result? (Husband decided to come home early today, so I don’t have much time left to marinade). Reply

    • Natasha
      natashaskitchen
      December 22, 2016

      Hi Viktoria, the quickest I’ve done it is 4 hours. If you put them in a food saver and remove any excess air, you might get away with marinating 2-3 hours. A food saver works well because it pulls the air out and in a way forces the marinade into the chicken. I hope that helps! Reply

  • brent
    December 17, 2016

    Wow, all my years of scratch cooking and it never occurred to me to use as base–let alone marinade base–pureed onion. That is brilliant, Miss Natasha.

    I enjoyed the heck out of the drumsticks.

    I did it your way except: added one garlic clove to puree. Didn’t think the mayo alone would be enough of a binder, so added 1 TB of oil to the puree. I stirred into the marinade leftover salsa and some homemade chili powder. The salt and pepper alone were not doing it for me.

    The beauty of your recipe is it’s easy to do it “my way”. At the end of the day, the onion flavor is the star regardless.

    Great chicken, recipe, and result. Thank you. Reply

    • Natasha's Kitchen
      December 19, 2016

      I am so glad you like it Brent! Thank you for sharing your great review! Reply

  • Inna
    December 14, 2016

    Turned out amazing!! My first time making this recipe and I will definitely be making this more often. Reply

    • Natasha's Kitchen
      December 14, 2016

      Awesome! So glad to hear you enjoyed them. Thanks for sharing Inna 🙂 Reply

  • Lena
    December 9, 2016

    If I’m using chicken thighs, do I need to turn them over also after 45 min?
    And is cooking time stays the same? Reply

    • Natasha
      natashaskitchen
      December 10, 2016

      Hi Lena, I would suggest using the baking instructions for thighs that I shared in this post. Drumsticks take longer to bake because of the bone in them. Reply

  • tanya
    November 21, 2016

    let me tell you, best chicken i’ve made so far. so easy and delicious! Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      I’m so glad you liked the recipe Tanya. You might have a new favorite chicken recipe 😋. Reply

  • Alena
    November 16, 2016

    I have about half the amount of drumsticks. Should I change the amount of marinade and time in the oven? In one of the comments you mentioned the onion smell wears off if it’s long enough in the oven. Reply

    • Natasha
      natashaskitchen
      November 16, 2016

      Hi Alena, the bake time would be the same but you could cut the marinade in half if using only half the drumsticks. Reply

      • Alena
        November 17, 2016

        Turned out soooooo delicious!! Happy birthday by the way! Reply

        • Natasha
          natashaskitchen
          November 17, 2016

          Thank you Alena 😊. Reply

  • Marina Matkina
    November 9, 2016

    Has anyone tried grilling this kind of recipe? How did it turn out? Reply

    • Natasha
      natashaskitchen
      November 9, 2016

      Hi Marina, 3 of my readers have reported great results with grilling the chicken 🙂 Reply

  • Viktoriya
    October 31, 2016

    made these babies ) turned out yummy)
    but i ran out of parchmebt paper on time)
    lol
    so i used foil to line the baking sheet. followed the instructions and they sticked a bit. but it my fault. i should have sprayed it. otherwise they were quick and delish!
    thanks, Natasha🤗 Reply

    • Natasha
      natashaskitchen
      November 1, 2016

      Vicroriya, you are very welcome and thank you for the great review 😀. Reply

  • Sophie
    October 10, 2016

    Hi Natasha,
    Would this work just as well on skinless meat? That’s what I have right now? If the recipe would need to be adapted, how should I go about doing that?
    Thank you!
    Sophie Reply

    • Natasha
      natashaskitchen
      October 11, 2016

      Hi Sophie, this recipe really works best with skin-on and bone-in chicken because of the long baking time. With that much onion in the marinade, I’m not sure I would do a lesser baking time because it may be too overpowering with the onion. With the longer baking time, the strong onion flavor bakes off and it just tastes amazing (even someone who dislikes onions would not complain). 🙂 Reply

  • Angie
    October 7, 2016

    Hey Natasha this is my second time making these! First time I used fresh meat and today I unthawed the drumsticks from the freezer but when I put them in oven to bake they were bleeding.. Is it normal for them to bleed when being baked? They’re half way done I’m hoping I can still eat them 🤔 Reply

    • Natasha
      natashaskitchen
      October 7, 2016

      Hi Angie, red or pink in the juices of chicken while cooking are normal. This is why they say to cook your chicken until juices run clear. This article will help to ease your mind about that. Reply

  • Eugene
    October 5, 2016

    Hi Natasha,

    I am making these tonight, do you take the marinade off when putting in the oven or keep it on?

    Eugene Reply

    • Natasha
      natashaskitchen
      October 5, 2016

      Hi Eugene, you can put them into the oven with the marinade on. If there is excess marinade in the bowl, you can discard any excess. Reply

      • Chris
        October 13, 2016

        So happy to have found this blog! I am making these drumsticks tonight for friends & am REALLY excited about it! Reply

  • Ashley
    September 21, 2016

    Chicken legs are one of my favorites! I forgot an onion so I added a little more mayo with some onion powder, let them sit overnight and baked the next day! They were so delicious and I will definitely make these again!!! Reply

    • Natasha
      natashaskitchen
      September 21, 2016

      That’s great Ashley! Reading your comment is making me hungry 😋. Reply

  • Tanya
    September 20, 2016

    Hi Natasha,I want to try your your chicken drumsticks, but want to know if it will get my oven dirty by splashing, being uncovered the whole time? Thanks Reply

    • Natasha
      natashaskitchen
      September 20, 2016

      Hi Tanya, I haven’t had that issue with this recipe 🙂 Reply

  • Kristin Worthen
    September 18, 2016

    Hi Natasha! I haven’t made this yet but I’m really wanting to! I just have a few questions that I hope you can answer! So all I have is 6 chicken legs, would I still use the same amount of stuff for the marinade? And what would be the difference in cook time? And also since this is marinating in onion does it have a strong onion flavor once it’s finished? I hope you can answer all these for me so I can get started on them tonight! (: Reply

    • Natasha
      natashaskitchen
      September 18, 2016

      Hi Kristin, I would cut the marinade in half since it sounds like you have about half the amount of chicken called for in the recipe. Also, the cook time will be the same and there is no strong onion flavor at all in the end. Folks who don’t like onion may not even notice it in the finished chicken 🙂 p.s. by chicken legs, I’m assuming you mean drumsticks and not thighs or quarters (much larger pieces of chicken may take longer to bake). Enjoy! 🙂 Reply

  • Ashley
    September 14, 2016

    I made this for dinner and it came out fantastic. I didn’t have an onion so I added more mayo, onion powder and 2 cloves of garlic. I will definitely make this again!!! Reply

    • Natasha
      natashaskitchen
      September 14, 2016

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

  • Gosia S.
    September 3, 2016

    I’m not a fan of chicken drumstick but this recipie is amazing. I also used it on country style pork ribs with great results (much longer baking). Thanks! Reply

    • Natasha
      natashaskitchen
      September 3, 2016

      You are welcome Gosia and I’m glad to hear that you had great results with pork ribs 😀. Reply

  • Inna Liogky
    August 19, 2016

    So easy and delicious. I love how the recipe requires very basic ingredients and it still takes better than any other chicken I’ve had. Reply

    • Natasha
      natashaskitchen
      August 19, 2016

      Inna, thank you for such a nice review, I will share your comment with my mom 😀. Reply

  • Ailuy
    August 14, 2016

    Love the recipe! Do you think this will work with turkey legs? How much longer would I bake them for?. Thank you. Reply

    • Natasha
      natashaskitchen
      August 14, 2016

      Hi 🙂 I think it would work well for turkey legs, but I’m not sure exactly how much longer you would need to bake for. It really depends on how large the turkey legs are and they can definitely vary in size. Reply

  • Tom Cooney
    August 13, 2016

    Hi Natasha,

    I’ve made these things four times in six weeks now; once I made a double batch for a party, and everybody really liked them. Thanks to your mom for coming up with this recipe, and thank you for sharing it! Man, I love these chicken legs!!

    PS: I’m trying a lot of your recipes and haven’t been disappointed yet. Reply

    • Natasha
      natashaskitchen
      August 13, 2016

      That is so awesome!! Thank you Tom :). I am all smiles reading your comment. Reply

  • Lana
    July 6, 2016

    Did you cover them with aluminum foil to bake as well ? Reply

    • Natasha
      natashaskitchen
      July 6, 2016

      Hi Lana, I only line the pan but I do not cover the drumsticks to bake 🙂 Reply

      • Lana
        July 6, 2016

        K thanks. Reply

  • Elaine M
    July 3, 2016

    Made this today and it was a hit. Will be adding this to our favourites. Thanks for sharing. Reply

    • Natasha
      natashaskitchen
      July 3, 2016

      Elaine, thank you for such a nice review and you are welcome 😁. Reply

  • Polina
    July 1, 2016

    So, so good! Will be a staple in our house. Reply

    • Natasha
      natashaskitchen
      July 1, 2016

      Hi Polina, I’m so happy you loved the recipe. 🙂 Reply

  • Tom Cooney
    June 26, 2016

    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! Reply

    • Natasha
      natashaskitchen
      June 26, 2016

      Tom, I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Tatiana
    June 25, 2016

    Natasha, this is the the best chicken drumsticks recipe ever! My husband grilled them instead of baking and it was outstanding! My 21 years old son, who actually pretty neutral towards drumsticks, gobled 5 of them, and my daughter quickly consumed 3, so between 4 of us the whole pack (big Sams club package) was gone in one supper, which never happened before. Thank you so much for your mom’s recipe! I am going to try it now for other types of meat, like chicken breasts and pork. Reply

    • Natasha
      natashaskitchen
      June 26, 2016

      Ha! That’s awesome!! Thank you for sharing that with us 🙂 Reply

  • Laura`
    June 22, 2016

    This is a great recipe…really easy too. My family eats chicken legs quite often, especially in the summer when they can be grilled. I marinated this like the recipe instructed, and then grilled them. Before we could all get started eating my daughter exclaimed “Oh, this is really good!” I want to try it on other chicken pieces, like breasts or thighs. Reply

    • Natasha
      natashaskitchen
      June 22, 2016

      Laura, I love your idea of grilling the chicken. I’m so happy you all loved the recipe 😁. Reply

  • mary
    June 20, 2016

    Would the marinade work for boneless, skinless, chicken breasts? Reply

    • Natasha
      natashaskitchen
      June 21, 2016

      Hi Mary, 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

  • Vika
    June 19, 2016

    I love how easy this recipe is! Definitely a keeper! Thanks again for another great post! Reply

    • Natasha
      natashaskitchen
      June 19, 2016

      I’m so happy you enjoyed it! You’re so welcome 🙂 Reply

  • Fatima
    June 18, 2016

    I tried this today , was pressed for time so just pan fried it .. They were so juicy. Thanks for such a simple recipe . Reply

    • Natasha
      natashaskitchen
      June 18, 2016

      You’re so welcome 🙂 Thank you for the great review! 🙂 Reply

  • June 18, 2016

    It looks so delicious. I’ll try to make it at home someday. Thanks for sharing delicious recipe. Say hello for you Natasha from Indonesia. Reply

    • Natasha
      natashaskitchen
      June 18, 2016

      Hello to you as well! I hope you absolutely love the recipe. 🙂 Reply

  • Julia
    June 16, 2016

    They turned out really delicious!! My husband doesnt like drums so I used breasts instead and I added some pressed garlic sense we all love garlic lol.. but 1st time my husband has grilled them instead which turned out incredible but now I wanna try the oven way now. My 3rd time making them in 10days its so good! Reply

    • Natasha
      natashaskitchen
      June 16, 2016

      Wow that must be a record! Awesome!! Thanks for sharing your review and it’s great to know that it works well for grilled chicken breast 🙂 Reply

  • Adriana
    June 16, 2016

    Thank you for another delicious recipe! It was the most delicious chicken that was so simple to make, but the results were outstanding! The chicken was so moist and flavorful, it is definitely a keeper! Reply

    • Natasha
      natashaskitchen
      June 16, 2016

      I’m so happy you loved the recipe and found a new favorite 🙂 Reply

  • Mary
    June 14, 2016

    These were delicious!! I did marinate them for only 5 hours and they turned out super yummy (can only imagine marinating them over night). My husband, who is very honest about how dinner turns out, absolutely loved these! Will be making these again and again! Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      June 14, 2016

      I’m so glad you and your husband loved it! Thank you for sharing your awesome review 🙂 Reply

  • Steve Plakyda
    June 13, 2016

    Natasha, your the best. I’m Ukrainian and a lot of the food you prepare reminds me of my moms. Thanks again. Reply

    • Natasha
      natashaskitchen
      June 14, 2016

      I’m so happy to hear that and thank you for the awesome compliment 🙂 Reply

  • Chris
    June 11, 2016

    For bone-in chicken breasts, what would be the baking time? Reply

    • Natasha
      natashaskitchen
      June 11, 2016

      Hi Chris, I haven’t tried this recipe for bone-in chicken breast so I can’t give you an exact time at that temperature. You might check for doneness 15 minutes sooner so your chicken breast doesn’t turn out too dry. Reply

  • Olga
    June 10, 2016

    This looks sooo good😋
    Do u bake it on the middle rack? Reply

    • Natasha
      natashaskitchen
      June 10, 2016

      Yes, I bake drumsticks on the middle rack and leave them on the middle rack to broil for three minutes at the end. Reply

  • Natalie
    June 10, 2016

    Marinated overnight and baked them yesterday. The best drumsticks ever! Natasha, thank you for this great recipe!
    My husband feels the same with me, he said 100 times maybe how delicious and flavorful the drumsticks were. The onion taste and smell was strong, but oh so good! Can’t wait to share the recipe with my mom. 5 stars!!! Reply

    • Natasha
      natashaskitchen
      June 10, 2016

      Thank you Natalie! I’m so glad you both loved the recipe :). I agree the raw onion smell is strong before it’s baked but I love how it disappears into the chicken once it’s baked. Reply

  • Alla
    June 9, 2016

    Hi Natasha I love your blog I tried almost every recipe that you are sharing it’s so simple and very easy ,very very tasty Tomorrow I will try drumstick chicken but my question is where I can find the Jamaican sauce??thank you Reply

    • Natasha
      natashaskitchen
      June 9, 2016

      Alla, thank you so much for the compliment 😀. My mom bought Jamaican sauce at Costco. I haven’t looked anywhere else. Reply

    • Alla
      June 11, 2016

      Natasha do I have to cover chicken with a foil or not? Thank you Reply

      • Natasha
        natashaskitchen
        June 11, 2016

        No need to cover the chicken with foil 😀. Reply

  • June 9, 2016

    mmmm I love when it is a little burned ;). Looks so crunchy. Pinned to my chicken board ;). Reply

    • Natasha
      natashaskitchen
      June 9, 2016

      Thank you for pinning Peggy 😀. Reply

  • Jessica
    June 9, 2016

    This is the best chicken I ever made!!!! It’s unbelievable how just a few simple ingredients can make this the best chicken ever! Please make more recipes like these! Reply

    • Natasha
      natashaskitchen
      June 9, 2016

      I’m so happy you loved it! 🙂 My Mom is a genius 🙂 Reply

  • June 9, 2016

    Mouthwatering dish !! This looks so crunchy and spicy. I will surely make this recipe and serve my family. Chicken drumstick is one of my favourites. Thanks for sharing this lovely recipe 😄 Reply

    • Natasha
      natashaskitchen
      June 9, 2016

      You’re so welcome 🙂 Reply

  • Sophie
    June 9, 2016

    These look really good. Will definitely try. Would the marinade work for a whole chicken? Thanks! Reply

    • Natasha
      natashaskitchen
      June 9, 2016

      Hi Sophie, I thought about that the other day. I haven’t tried it but I really think it would work well! 🙂 Reply

      • Sophie
        June 18, 2016

        In case anyone is interested, i did try this on a whole chicken but it did burn some of the skin on top. I put it at the bottom of the oven half way through. Perhaps if I put it there from the start or had covered it with foil for the last 15-20 mins it wouldn’t have burnt. But the chicken was very tender and the onion flavor seeped into the meat. Yum! Will definitely try again but with pieces next time 🙂 Reply

        • Natasha
          natashaskitchen
          June 18, 2016

          Thank you so much for sharing your experience!! 🙂 Reply

  • Olya
    June 8, 2016

    Do we really need a whole table spoon of salt? I’m about to try the recipe but wanted to make sure I’m reading it right. Thank you! Reply

    • Natasha
      natashaskitchen
      June 8, 2016

      Yes, for 4 1/2 to 5 pounds of chicken drumsticks that is a normal proportion of salt. Also, a small portion of your marinade will stay in the bowl. Enjoy! 🙂  Reply

  • Tzivia
    June 8, 2016

    Wow Natasha awesome kudos and props to your mom am always looking for new chicken drum recipes omg this one looks like it takes the cake lol question am wondering if I can sautee the onion first let it cool then drain on a plate and then blend after or am I better off just chopping it raw and then blending straight up love hot sauce gives some foods a kick happy cooking always luv Reply

    • Natasha
      natashaskitchen
      June 8, 2016

      Hi Tzivia, it won’t have the same potency as a marinade if you sauté it first. Also, after you bake the chicken with the marinade on it, you can’t even tell there is onion there. It just disappears into the chicken and tastes amazing! 🙂 I hope you love it! Reply

      • Tzivia
        June 8, 2016

        Oh really so I guess it’s like a cook @ your own risk so to speak lmao I think I might just be better off chopping the onion straight up thanx @ always darlin so very helpful and really very extremely sweet @ well gnite Reply

  • Julia
    June 8, 2016

    Natasha,
    If I were to use a mix of drumsticks and thighs, would that work? Meaning, would the bake time still be the same? Reply

    • Natasha
      natashaskitchen
      June 8, 2016

      Julia, yes, bone-in thighs will take the same amount of time to bake 😀. Reply

  • Kitti
    June 8, 2016

    I saw this recipe introduced via snapchat and new I needed to give it a go… I’ve had the chicken marinating since yesterday and can’t wait to cook it for dinner. Hoping it’s a tasty as promised! Reply

    • Natasha
      natashaskitchen
      June 8, 2016

      Oh that’s awesome and you’re quick! I hope you LOVE it 🙂 Reply

  • Nina
    June 8, 2016

    I love the idea of grating the onion,will be super tasty and healthy too! I’m making it today, defrosting chicken thighs 🙂 Thanks Natasha!! Reply

    • Natasha
      natashaskitchen
      June 8, 2016

      It really is a healthy way to make a marinade and it is great with chicken thighs. My Mom made them again the other day 🙂 Reply

      • Nina
        June 9, 2016

        Natasha, I baked the chicken thighs this morning after marinating all night, wow my kitchen smelled divine! BEST chicken I ever made, please thank your mom for this amazing recipe and please keep them coming ! 🙂 Reply

        • Natasha
          natashaskitchen
          June 9, 2016

          Hi Nina! I’m so happy you loved the recipe. I’ll be sure to let my Mom know 🙂 Reply

  • June 8, 2016

    It never ceases to amaze me how often Mom saves the day with good recipes! When I’m clueless, I just give her a call and get the advice I need to “get it right” Your Mom’s drumsticks looks so yummy and browned perfectly….not to mention easy. My kids are gonna love these. Reply

    • Natasha
      natashaskitchen
      June 8, 2016

      I completely agree – I call my Mom pretty often with cooking questions :). Reply

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