Blackened Chicken Drumsticks
Blackened chicken drumsticks get their color from a dry, paprika-led spice coating: the skin should be browned with irregular near-black patches, not covered in a uniformly burned crust. A short skillet sear builds that color, then an uncovered oven finish cooks the bone-in meat without keeping the spices over intense heat. Check doneness with a thermometer—the dark crust can form well before the meat beside the bone is cooked.
Ingredients for Blackened Chicken Drumsticks
- 6 bone-in, skin-on chicken drumsticks, about 2–2½ lb (900–1,125g)
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 1 teaspoon Diamond Crystal kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon avocado or canola oil
- 2 scallions, thinly sliced
For less heat, reduce the cayenne to a pinch. If using Morton kosher salt, use less than the listed volume; it measures differently from Diamond Crystal.
How to Make Blackened Chicken Drumsticks
- Preheat and mix the spices: Heat the oven to 400°F (205°C). Combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper in a small bowl.
- Season the chicken: Pat the drumsticks thoroughly dry and coat all sides with the spice mixture. Let them stand briefly while the skillet heats.
- Brown several sides: Preheat a 12-inch oven-safe heavy skillet over medium-high heat for about 3 minutes. Add the oil and drumsticks, leaving small gaps between them. Brown for about 7–10 minutes total, turning roughly every 2–3 minutes as each surface releases from the pan. Look for deep-brown skin with scattered near-black patches. Lower the heat if the spices smell acrid or produce harsh, continuous smoke. If the drumsticks overlap, brown them in batches.
- Finish in the oven: Transfer the skillet to the oven. If you browned the chicken in batches, arrange all the pieces with space between them on a rimmed baking sheet instead. Roast uncovered for approximately 15–25 minutes, turning once midway if convenient. Start checking after 15 minutes: insert an instant-read thermometer into the thickest meat without touching bone. It must reach at least 165°F (75°C); for more tender dark meat, aim for 175–185°F (80–85°C).
- Rest and garnish: Rest for 5 minutes uncovered or under a very loose foil tent. Arrange the drumsticks in a shallow serving dish and scatter the scallions over them. Leave excess pan juices behind so they do not soften the crust.
How to Blacken Drumsticks Without Burning the Spices
The skillet builds the crust; it does not need to cook the drumsticks through. Give each browned surface time to release before turning so the skin and seasoning stay in place. Uneven dark patches are desirable, but bitter-smelling spices signal too much heat. The oven finishes the meat near the bone without prolonged contact with the hot skillet.
For a different spice-forward method, try these oven-roasted Cajun chicken drumsticks.
When Are Chicken Drumsticks Done?
Probe the thickest meaty part of a drumstick from the side, keeping the thermometer tip away from the bone. The 165°F mark is the safety minimum; 175–185°F is a texture preference for dark meat. Larger drumsticks may need more than the estimated oven time, so use the thermometer rather than the crust color or the clock for the final decision.
Serving Ideas
Serve with rice or roasted vegetables, or pair with buttered pasta and a green salad. For a different dry-seasoned flavor another time, try oven-roasted lemon pepper chicken drumsticks.
How to Store and Reheat
Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat in a lightly oiled skillet over medium heat, turning as needed until thoroughly hot. Add fresh scallions afterward if available, and avoid pouring sauce over the crust.
Cooked drumsticks can also be frozen airtight for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Approximate per drumstick, based on 6 drumsticks: 230 calories, 26g protein, 12g fat, and 2g carbohydrates. Approximate per 100g of cooked edible portion: 230 calories, 26g protein, 12g fat, and 2g carbohydrates. Values vary with drumstick size, the amount of skin eaten, and how much oil remains in the pan.
Equipment
- Small bowl
- 12-inch oven-safe skillet
- Rimmed baking sheet
- Instant-read thermometer
Ingredients
For the Chicken
- 6 bone-in, skin-on chicken drumsticks, about 2–2½ lb (900–1,125g)
- 1 tablespoon avocado or canola oil
- 2 scallions, thinly sliced
For the Spice Coating
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 1 teaspoon Diamond Crystal kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F (205°C). Combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper in a small bowl.
- Pat the drumsticks thoroughly dry and coat all sides with the spice mixture. Let them stand briefly while the skillet heats.
- Preheat a 12-inch oven-safe heavy skillet over medium-high heat for about 3 minutes. Add the oil and drumsticks, leaving small gaps between them.
- Brown the drumsticks for about 7–10 minutes total, turning every 2–3 minutes as each surface releases from the pan. Lower the heat if the spices smell acrid or produce harsh, continuous smoke. Brown in batches if needed.
- Transfer the skillet to the oven. If cooking in batches, arrange all the drumsticks with space between them on a rimmed baking sheet instead.
- Roast uncovered for approximately 15–25 minutes, turning once midway if convenient. Start checking after 15 minutes; insert an instant-read thermometer into the thickest meat without touching bone. Cook to at least 165°F (75°C), or 175–185°F (80–85°C) for more tender dark meat.
- Rest uncovered or under a very loose foil tent for 5 minutes. Arrange the drumsticks in a shallow serving dish, scatter the scallions over them, and leave excess pan juices behind.
Tips
- Pat the drumsticks thoroughly dry so the skin browns well.
- Let each browned surface release from the pan before turning to help keep the skin and seasoning in place.
- Look for deep-brown skin with scattered near-black patches; lower the heat if the spices smell acrid or smoke harshly.
- Check temperature beside the bone without letting the thermometer touch it; larger drumsticks may need extra oven time.
- Use less than the listed volume if substituting Morton kosher salt for Diamond Crystal.
Variations
- Milder Blackened Drumsticks: Reduce the cayenne pepper to a pinch for less heat.