Old Bay Dusted Baked Chicken Drumsticks Recipe

Having grown up in  Annapolis, Maryland, we love Old Bay seafood seasoning. That’s why we love these crispy baked drumsticks dusted with Old Bay. Jump to the Baked Chicken Drumsticks Recipe or read on to see our tips for making them.

Old Bay Dusted Baked Chicken Drumsticks Recipe


These drumsticks are simple to make and if you aren’t the Old Bay type, throw in your favorite seasoning blend — herbs de Provence, thyme and rosemary, ancho chili powder or other favorite seasonings.

Rosemary Baked Chicken Drumsticks RecipeYOU MAY ALSO LIKE: How to make oven-baked chicken drumsticks that are juicy inside with crispy skin outside. Jump to the Rosemary Baked Chicken Drumsticks Recipe.

How to Bake Drumsticks with Crispy Skin

The most important thing about baking drumsticks is to pat them dry. The chicken needs to be as dry as possible before we bake, this way the skin will crisp up. Rub the chicken drumsticks with a little melted butter or oil and season with Old Bay.

Pat the chicken dry

If you have one, place 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 hot oven for 15 minutes then use tongs to rotate each drumstick and bake another 10 minutes (or until done).

Bake on a wire rack

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.

Recipe updated, originally posted February 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

Old Bay Dusted Baked Chicken Drumsticks Recipe

  • PREP
  • COOK

We like to use a baking rack inserted into a rimmed baking sheet for this — if you do not have one, you can just place the chicken directly onto the baking sheet. The skin won’t crisp as much, but will still be rendered.

Makes 2 servings

You Will Need

6 chicken drumsticks with skin

2 tablespoons melted butter or olive oil

2 tablespoons Old Bay seasoning


    Heat the oven to 425 degrees F. Line a baking sheet with aluminum foil. If you have one that fits, lay an oven-safe rack inside the baking sheet, this helps get the chicken extra crispy – see note below. Spray rack with nonstick cooking spray.

    Pat the drumsticks dry, and then rub with the butter and Old Bay seasoning. Place the chicken onto the rack/baking sheet.

    Bake for 20 minutes, turn the chicken, and then bake until an instant read thermometer inserted into the thickest part of the chicken reads 165 degrees Fahrenheit; 20 to 25 minutes. Let chicken rest 5 minutes, and then serve.

Adam and Joanne's Tips

  • If you do not have a wire rack that will fit inside a baking sheet (here’s one online), you can still make the drumsticks. Arrange them on an aluminum-lined baking sheet, without the rack and rotate a few times during baking.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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26 comments… Leave a Comment
  • Jamie K February 21, 2011, 4:13 pm

    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.

    • inspiredtaste February 22, 2011, 8:43 am

      Jamie K – Oh you must continue to convert others to love Old Bay! Spread the love! Thank you for the comment!!!
      ~Joanne and Adam

  • Min {Honest Vanilla} February 17, 2011, 10:41 pm

    Wow gotta give this recipe a try! Oh sprinkle it on popcorns too, trust me 🙂

  • Janet February 17, 2011, 8:27 pm

    I use Old Bay in Crab Bisque and my son puts it in clam chowder. Costco has it in giant containers.

  • john February 17, 2011, 2:50 pm

    I have been secretly using Old Bay on chicken cutlets for chicken parm for years. Sprinkle on cutlets before FEB.

    • inspiredtaste February 17, 2011, 2:52 pm

      John – Awesome idea, the old bay seasons so nicely! (hope we didn’t ruin your secret)

  • KitchenArtistry February 17, 2011, 1:54 pm

    This looks so tasty! We’d love to have you feature some of your dishes at kitchenartistry.com

  • Murasaki Shikibu February 16, 2011, 1:14 pm

    A recipe for two is really nice. Most recipes are for more people. This sounds really yummy. 🙂

    • inspiredtaste February 17, 2011, 8:07 am

      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.

  • Heather February 16, 2011, 11:52 am

    Hmmm. Better not let Josh see this… 🙂

  • Eliana February 16, 2011, 11:22 am

    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.

  • joey February 16, 2011, 4:06 am

    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 🙂

  • Mrs. L February 15, 2011, 4:36 pm

    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.


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