Perfect Crispy Oven Drumsticks

Dry-brined drumsticks tossed with aluminum-free baking powder and spices, then roasted at 425°F on a wire rack over mixed vegetables. Pull at 185–195°F.

Ingredients

• 10 chicken drumsticks
• 2 tsp kosher salt
• 1 tbsp aluminum-free baking powder
• 2 tsp garlic powder
• 2 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp dried oregano
• 2 tbsp olive oil
• 6 cups mixed veggies (onion, bell pepper, carrot, potato), chopped

Equipment

• Wire rack
• Sheet pan

Method

1. Pat the drumsticks bone-dry. Toss with the salt only. Set on the wire rack over a sheet pan. Refrigerate uncovered at least 1 hour, overnight if you can.
2. Mix the baking powder, garlic powder, smoked paprika, black pepper, onion powder, and oregano.
3. Heat the oven to 425°F. Toss the brined drumsticks with the spice mix. No extra salt.
4. Toss the vegetables with olive oil and a pinch of salt on the sheet pan. Set the wire rack on top so the chicken sits above them.
5. Roast 40 to 45 minutes, rotating the pan once halfway. Skin should be deep golden and blistered.
6. Pull at 185–195°F in the thickest part. Rest 5 minutes.

Notes

• Salt at least 1 hour ahead, uncovered in the fridge. That dries the skin.
• Dark meat wants 185–195°F, not 165°F. Collagen melts in that range.
• Aluminum-free baking powder, not baking soda. Skip it and the skin will not blister the same way.
• Curry version (tested): salt, black pepper, curry powder, baking powder, garlic powder.
• Boricua lean: adobo, sazón, and a squeeze of lime instead of the rub.
• Smokier: cumin, coriander, cayenne.
• Glaze: honey and hot sauce in the last 8 minutes.
• Cut potatoes and carrots to match the peppers and onions, or pull the soft ones early.