Choosing drumsticks is key for achieving great crispiness as they have a good amount of fat under the skin.

Extra virgin olive oil works beautifully here, helping the seasonings adhere and contributing to the golden, crispy skin.

Garlic powder & onion powder provide a foundational savory flavor that’s evenly distributed without the need for fresh garlic or onions, which can sometimes burn when baked at high heat.

Smoked paprika adds a lovely depth of flavor and a beautiful reddish hue to the chicken skin.

Dried oregano is a classic herb that pairs wonderfully with chicken, offering a slightly peppery, earthy note.

Salt & black pepper are essential for enhancing all the other flavors and ensuring the chicken is seasoned perfectly.

Fresh parsley is for a pop of color and a touch of freshness right before serving.

Consider adding a pinch of cayenne pepper for a touch of heat, or a little bit of dried thyme alongside the oregano for another layer of herbaceousness. If you don’t have smoked paprika, sweet paprika will work, but you’ll miss out on that smoky depth.

This high heat is essential for crisping the skin.

This is a crucial step for ultimate crispiness. Use paper towels to thoroughly pat each chicken drumstick dry. The drier the skin, the crispier it will get in the oven.

Place the seasoned drumsticks onto your prepared baking sheet. Arrange them in a single layer, making sure they aren’t touching each other. This allows the hot air to circulate around each piece, promoting even cooking and crisping.

Pop the baking sheet into your preheated oven. Bake for 35 to 40 minutes. About halfway through the cooking time, flip the drumsticks to ensure both sides get beautifully browned and crispy. They are ready when the skin is golden brown and wonderfully crisp, and the chicken is cooked through.