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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.
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
*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.
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.
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.
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.
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
Ingredients
- 4 1/2 to 5 lbs 1 large pack chicken drumsticks
- 1 medium yellow onion, pureed*
- 2 Tbsp mayonnaise
- 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
- In a small bowl, stir together onion puree, 2 Tbsp mayo, 1 tsp black pepper, 1 Tbsp salt and hot sauce if using.
- 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.
- 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.
Notes
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This recipe was amazing thanks for sharing
Great to hear that you enjoyed it, Dianne! Thank you for your review.
Even though i dont cook much anymore i enjoy your videos. All look delicious!
Hello Gayle, good to know that you’re enjoying watching my videos. I hope you can go back to cooking again.
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!
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
Do you take the excess of the marinade off the chicken or leave it on when u go to cook it?
It depends and both would work fine. I usually take it off if there’s too much marinade.
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 🙂
Hello Tima, thank you for your kind words and good feedback. I hope you love this and every recipe that you will try!
Would this work with skinless drums or thighs?
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.
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!!!
You are very welcome. Glad you found your new go-to-recipe!
Can someone recommend Spots & Stripes? Cheers xox
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 🧑🍳
Thank you so much for your good comments and feedback, Ev. We appreciate it so much!
Hi Tammy, this may work with quarters but they are much larger pieces of chicken and may take longer to bake.
I thoroughly enjoyed this recipe – delicious. Thank you
You are welcome, Maria. Glad you enjoyed it!
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.
Love it! Thank you so much, Judy for sharing your great feedback with us. We appreciate it!
Will the results be the same if an instant pot is used instead of the conventional oven.
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.
What about grilling? Ever tried it? If air fryer, temp and how long?
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.
Can you put a link to the baking sheet you use for this many chicken legs? Thank you
You can find our favorite kitchen tools including this baking sheet in our shop HERE.
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!
That is so awesome! Thank you for your great feedback.
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.
Hi Lyn. That should work too it will be juicy and full of flavor!
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!
I’m so happy to hear that Tom! Thank you for that wonderful review!
Natasha, have you had any luck freezing cooked drumsticks and then reheating? Thank you.
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.
Has anyone tried doing these in the air fryer?
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!
Made these today and they did not disappoint. So flavourful and tasty. My family loved them. I will definitely be making these often.
I’m so glad you enjoyed it, Roberta. Thank you for the wonderful review!