We both grew up in Annapolis, Maryland.
We both love Maryland.
We both love Old Bay.
Old Bay on grilled corn,
Old Bay on crabs,
but our favorite? This Baked Chicken Drumsticks Recipe dusted with Old Bay seasoning.
So simple, so easy and if you aren’t the Old Bay type, throw in your favorite — herbs de provence — thyme and rosemary — ancho chili powder – they all work for chicken drumsticks. Just keep that oven to a high temperature for moist chicken with crispy skin.
Making Our Baked Chicken Drumsticks Recipe Dusted with Old Bay
The most important thing about baked chicken drumsticks is to rinse and pat dry the chicken. The chicken needs to be as dry as possible before we bake, this way the skin will crisp up.
Next, rub the chicken drumsticks with a little oil and the Old Bay.
Then, if you have one, arrange the drumsticks on a cooling rack that is set inside a rimmed baking sheet. This raises the chicken up and allows the heat from the oven to evenly bake the drumsticks. If you don’t have a baking sheet that will fit a rack inside of it, just use a regular baking sheet.
Bake the drumsticks in a 425 F degree oven for 15 minutes then use tongs to rotate each drumstick and bake another 10 minutes (or until done).
That’s it, we told you it was easy. You will be left with moist and juicy baked chicken drumsticks with crispy skin — so good.
You May Also Like
- If you liked this, you might also enjoy our Baked Chicken Drumsticks Recipe with Rosemary
- Or, try our recipe for Baked Roasted Red Pepper and Chicken Casserole – it’s so good.
- 6 Chicken dumsticks with skin (opt for free range and organic if you can)
- 2 tablespoons Melted Butter
- 2 tablespoons Old Bay seasoning
- Heat oven to 425 degrees Fahrenheit. Inset a cooling rack into a baking sheet with sides (or, if you do not have a rack, you can use the baking sheet as is).
- Rinse and pat dry drumsticks. Rub with oilOld Bay seasoning. Arrange chicken onto rack/baking sheet.
- Bake 15 minutes, turn chicken, then bake another 10 to 15 minutes or until an instant read thermometer inserted into the thickest part of the chicken reads 165 degrees Fahrenheit. Let chicken rest 5 minutes then serve.
About the Author
Adam
I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.
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You know I have a can of Old Bay Seasoning but I’ve only ever used it for shrimp. I’ll have to give this recipe a try.
Living in the Philippines Old Bay is not really on our radar at all. But I ordered a canister from my mum when she was in the states and it is now sitting in my pantry waiting to be used…this recipe sounds perfect and simple! I will be doing this soon! Any other Old Bay ideas would be much appreciated
I love me some old bay but I normally only have it in seafood. Will have to try is on some chicken soon because this look delish.
Hmmm. Better not let Josh see this…
A recipe for two is really nice. Most recipes are for more people. This sounds really yummy.
Mrs. L – We love Old Bay with shrimp too, but you must try with chicken – the flavor is slightly softer with the butter and skin (that gets nice and crispy) than when you use it on shrimp.
joey – wow, a comment all the way from the Philippines! Thanks so much, the recipe is really simple and a great way to use that Old Bay you have in the pantry.
Eliana – Old Bay with chicken is phenomenal – we first tried it back in Maryland when we ordered some old bay hot wings, since then we have been hooked!
Heather – I don’t know, you may want to show him, it could gain us some points!
Murasaki Shikibu – thanks, we usually only ever cook for two, so unless we want to shoot for lots of leftovers, we keep the serving size down. In this case though, it is a simple recipe to double, triple or otherwise.
This looks so tasty! We’d love to have you feature some of your dishes at kitchenartistry.com
I have been secretly using Old Bay on chicken cutlets for chicken parm for years. Sprinkle on cutlets before FEB.
John – Awesome idea, the old bay seasons so nicely! (hope we didn’t ruin your secret)
I use Old Bay in Crab Bisque and my son puts it in clam chowder. Costco has it in giant containers.
Wow gotta give this recipe a try! Oh sprinkle it on popcorns too, trust me
I haven’t even gone through the rest of your site but by this post alone I think this is now one of my favorites. Oh, how this temporarily displaced Maryland girl loves, loves, loves Old Bay. I’ve managed to convert some Wisconsin natives (and my Ohio-born fiance) to the magic of Old Bay wings.
Jamie K – Oh you must continue to convert others to love Old Bay! Spread the love! Thank you for the comment!!!
~Joanne and Adam
I made this tonight, but with boneless skinless chicken instead. It was phenomenal! Thanks guys!
Awesome! Thanks, Erin!
I’m going to give it a try,Kelton…
I have made this now 3 times for my family (including 2 children under 6) and we gobble them up each time! thanks for this simple and goto delight that u have shared!
Yay! You made our day, Casey! So glad you and your family enjoyed the recipe!
-Joanne and Adam
yummm…just made this. Thank you!
I make a roast chicken with Old bay almost every Sunday! We buy the giant tin at the Restaurant supply, it’s that beloved a stuff around here (it’s the celery salt I think); also indispensable in tuna sandwiches.
oooh, yum … can we come over on Sunday