Finger-Likin’ Baked Chicken Legs Recipe

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Finger-Likin Baked Chicken Legs Recipe :-You will love my recipe for baked chicken legs! The drumsticks are rubbed with a spicy-sweet spice mix, put on a baking sheet, and baked for about 30 minutes. The whole process only takes 5 minutes. The meat is juicy and the skin gets crispy. I promise they’ll make everyone lick their plate and fingers!

Finger-Likin’ Baked Chicken Legs Recipe



Spice rub

  • 1 tablespoon Diamond kosher salt, or 2 teaspoons table salt or other brand of kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red pepper
  • ½ teaspoon freshly ground black pepper



  • 8-10 chicken drumsticks, 3½-4 pounds total
  • 1 tablespoon olive oil
  • 1 tablespoon chopped cilantro, or parsley




Make the spice rub

Fill a small bowl with all the things you need for the spice rub. Use a fork or small whisk to break up any sugar clumps and mix the ingredients well.


Season and bake the chicken

Place a rack in the oven in the middle. Warm the oven up to 425 degrees (220 C). Use a nonstick sheet pan or line a baking sheet with foil or parchment paper.
To get rid of extra water, pat the chicken legs with a paper towel. Put them on the baking sheet that has been made so that they don’t touch. Pour the oil over the top and turn to coat.
Put half of the spice rub on one side of the chicken legs. Then, flip them over and add the other half of the rub. Do this a few times so that the spices and oil cover them all over. You can either bake the chicken right away or cover it and put it in the fridge overnight. While the oven heats up, let the chicken come to room temperature.
For 20 minutes, bake. To turn the chicken legs over, use tongs. Put it back in the oven. Add another 20 to 25 minutes of baking. If you poke the meat with the tip of a fork or knife, it should feel soft.
The skin should be crisp and start to pull away from the meat. If you’re not sure, use an instant-read thermometer. It should show a temperature between 165 and 175 F (75 and 80 C). Put the cilantro on top of the chicken. Serve hot with lots of napkins and the pan juices.



You can make the spice rub ahead of time and double or triple it. You can then store it at room temperature for up to three months in a spice jar.
To get ready ahead of time, coat the chicken in the oil and spice rub and put it in the fridge overnight.


Make it room temperature before you bake it.
For about 10 minutes, heat up the chicken on a baking sheet at 350 F until it’s warm all the way through.


Choice of air fryer: To use an air oven to cook the chicken: Season the chicken and put it in the air fryer basket. If you need to, do it in batches so that the chicken doesn’t get too crowded. Cook for 20 to 25 minutes, flipping them over once.



  • Calories: 113kcal
  • Carbohydrates: 1g
  • Protein: 11g
  • Fat: 7g
  • Saturated Fat: 2g
  • Sodium: 463mg
  • Potassium: 150mg
  • Fiber: 0.2g
  • Sugar: 0.4g
  • Vitamin A: 82IU
  • Vitamin C: 1mg
  • Calcium: 13mg
  • Iron: 1mg

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