Baked Crispy Chicken Legs – just a few simple tricks make this chicken legs crispy on the outside, tender and juicy on the inside, and ridiculously flavorful. It’s quick, easy, paleo, gluten-free and only requires 10 mins prep!
Inspired by the success with this crispy baked chicken wing recipe that I made HERE, I decided to give it a spin with chicken legs- same flavorful bite and crispy crunchy coating without the aid of breadcrumbs or flour.
How to Bake Chicken Legs?
The most important thing about these baked chicken drumsticks is ensuring that they are dry. The chicken legs need to be as dry as possible to crisp up the skin.
Furthermore, since chicken Legs s are larger than wings, I included a generous amount of onion, garlic to compensate for its size – to fully permeate the chicken. I switched out the thyme for Italian herbs or you can use any other dried herbs that you have on hand.
This Sticky Chicken Drumsticks recipe bridges that gap between budget-friendly and family-pleasing. It’s SO easy to prepare with just a handful of ingredients that smother chicken drumsticks in a bbq glaze.
These drumsticks are then baked until golden brown with a zesty sticky-crisp outer crust and a moist and juicy.
I love baked chicken recipes! Cooking chicken in the oven is easy and a very simple way to produce juicy, crispy and tasty roasted chicken without a lot of effort.
3 – 3 ½ pound chicken legs
1 Tablespoon Dried Italian herbs
1 ¼ teaspoon salt
1 ½ tablespoon onion powder
1 ½ tablespoon garlic powder
1 teaspoon smoked paprika
1 teaspoon white pepper
½ teaspoon cayenne pepper
1 teaspoon bouillon powder (you may replace with salt)
Wash chicken legs and place them on a cookie sheet in a single layer, then let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let the air-dry them out. You can omit this part and proceed with the spices.
When ready to bake, preheat oven to 425°F.
Place the chicken in a large bowl, with all the spices, and then drizzle with oil.
Line a baking pan with foil; top with a wire rack. Arrange chicken legs out in a single layer. While the chicken legs are baking oil will slowly drip to the bottom of the baking pan.
Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes-rotate chicken legs half way through-roughly 20 minutes.
Remove and serve with your favorite chicken sauce or african pepper sauce
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.