Everybody loves great chicken stage ( AKA drumsticks ). Kids, grandparents, and ma and dad all love a crisp drumstick. now you can have them anytime you want. Plus they are economical .
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death year I took several weeks working on grill chicken leg to get them equitable justly. We were having a big retirement party for several syndicate friends, and I was providing the kernel course for a hundred people .
I initially wanted to grill all 150 pieces of wimp, but after I got the smaller batch perfected, it was obvious that mass cooking that bombastic was not potential on a home grill. See Grilling Chicken Drumsticks – The Art of Drummies .
But the grill recipe make did show that the secret of a great chicken branch ( drumstick ) was in the home temperature of 185. not 165, which is the condom chicken temperature, but 185 produces the damp tender chicken leg you will ever have .
therefore I switched my attention to the oven with excellent results. See Chicken for a Hundred. Since then, I have done chiefly oven drummies. here is the scaled-down adaptation .
barely excellent. It constantly brings a child-like smile to my wife ‘s face .
- DO NOT SKIP THE PAT DRY, or you will not have crispy skin. (See Chicken: To Rinse or Not To Rinse? about rinsing the chicken)
- Check the cut joint area for loose parts. You may be handing this to a child and don’t need loose bone aspirated.
- I like cooking this on a rack to get the meat off the pan, and with convection, all sides of the legs will be nice.
- Cook at high temp, and you must use a thermometer to be sure you get to 185. Do not guess.
- Spice as you want. I often add the Cayenne, but if you have little ones, skip it.
- Scale to any amount you need
I generally use my All Purpose Seasoning ; 7:2:1 and 7:2:2 but just some coarse salt and pepper or equitable the season of your choice .
Skip the flavorer and brush with your favorite BBQ sauce the death 5 minutes to make bang-up oven-baked BBQ drumsticks .
⏰How Long to Bake
There are three variables : the chicken stage size, oven temperature, and the desired internal temperature. I ‘m aiming for 185° ( see next section ), then at 425° for approximately 35 minutes .
ALWAYS COOK TO A FINAL INTERNAL TEMPERATURE. PLEASE, NEVER BY TIME ALONE .
- Chicken legs at 350°F convection or 375°F conventional – about 45-50 minutes
- Chicken legs at 375°F convection or 400°F conventional – about 40-45 minutes
- Chicken legs at 400°F convection or 425°F conventional – about 35-40 minutes
- Chicken legs at 425°F convection – about 35 minutes (I don’t suggest 450°F conventional, do 425°F conventional and add a few minutes)
Remember, all these numbers vary by your oven, besides .
The lower the temperature you use, the less crisp your chicken leg will be .
🌡️Best Final Internal Temperature
many want to cook chicken legs to 165°, which is the minimum safe inner temperature for chicken for the FDA. There is a difference between safe and done. pork barrel is condom at 145°, but you sure wo n’t want your draw pork barrel to be cooked to 145°. It would be atrocious .
besides, a lot of recipes cook “ until fluids run clear. ” Excuse me, but what does that mean ? You should be standing there, poking it with a tongue and losing all the moisture — not a effective idea. besides, I suspect that it may evening be below the safe minimum temperature .
While I cook my chicken breast to 165, there is way excessively much hempen weave in chicken leg. They will be street fighter and fibrous. Just plan not done. Please use 185° as you finish temperature. Check the comments if you need confirmation .
Why Use a Rack to Bake?
A lot of the fat drained during cooking on the rack. You can cook this without a rack, but you will be happier with a rack .
good barely refrigerated for 3-4 days. besides, they should freeze ticket for 3-4 months. Reheat by thawing first then reheat in an oven .
Crispy Oven Baked Chicken Thighs
Easy Grilled Chicken Thighs
Chicken for a Hundred
Crispy Baked Split Chicken Breasts
Side Dish Recipes
Easiest Crispy Oven Baked french Fries
Old Fashioned Cornbread
Microwave Corn on the Cob
Easy Roasted Red Potatoes
This recipe is listed in these categories. See them for more similar recipes .
🖼️Step-by-Step Photo Instructions
Preheat oven to 425° convection. Pat dry the wimp legs with paper towels .
Trim off any excess clamber and any free joint pieces .
Spice to taste. here I ‘m using a light scattering of my 7:2:1 flavorer. If you do n’t have that, then equitable some salt and pepper to preference. early seasonings at your option .
target the leg on a train cooking pan with the blockheaded separate of the wimp leg to the outdoor. I normally tune with aluminum foil to help clean up. A rack elevates the wimp to help all sides cook evenly. You can do it without the wrack but better with it. Of naturally, a big spray of PAM on the scud or foil .
Cook to 185° plus home temp. DO NOT STOP SHORT of 185°. About 35 minutes in my oven. Let sit for 10 minutes before serving. They are means besides hot to eat right away and will be well after a remainder .
Oven Baked Chicken Legs – The Art of Drummies
Oven baked chicken legs are a simple dinner the whole family will love. Just trim, pat dry, simple spices, and bake them in the oven. You will have perfect crispy, juicy chicken legs every time with these easy step by step photo instructions.
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Servings #/Adjust if desired
6 legs Chicken legs – about 1 ½ pound
Read more: Million Dollar Roast Beef Tenderloin Recipe
salt and pepper to taste – or 7:2:1 or 7:2:2 flavorer
Preheat oven to 425° convection. If you don’t have convection, do 425° conventional and add a few minutes.
Pat dry the legs with paper towels. (See https://thaiphuongthuy.com/chicken-rinse-not-rinse/ about rinsing chicken)
- Trim off any extra clamber and any informal joint pieces .
- Spice to taste. here I ‘m using a light scatter of my 7:2:1 season. If you do n’t have that the barely some strategic arms limitation talks and pepper to smack. other seasonings at your option. A touch of cayenne is courteous .
Placed on a prepared cooking pan with the thicker part of the chicken leg to the outside. I usually line with aluminum foil to help clean up. A rack elevates the chicken to help all sides cook evenly. You can do it without the rack but better with it. Of course, a heavy spray of PAM on the rack or foil.
Cook to 185° plus internal temp. DO NOT STOP SHORT of 185°. About 35 minutes in my oven. Let sit for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.
See the step-by-step photos in the post.
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- DO NOT SKIP THE PAT DRY or you will not have crispy skin.
- Check the cut joint area for loose parts. You may be handing this to a child, and don’t need loose bone aspirated.
- I like cooking this on a rack to get the meat off the pan, and with convection, all sides of the chicken legs will be nice. If no rack then flip at 20 minutes.
- Cook at high temp and you must use a thermometer to be sure you get to 185. Do not guess.
- Spice as you want.
- Scale to any amount you need
- Skip the seasoning and brush with your favorite BBQ sauce the last 5 minutes to make great oven baked BBQ chicken legs.
- Good refrigerated for 3-4 days. Or will freeze well for 3-4 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe wag under servings. This does the mathematics for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself .
Saturated Fat :
Vitamin A :
Vitamin C :
Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
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Category : Culinary