Combine chicken seasoning ingredients in a small jar with a lid. Close the lid and shake it well to combine.
Chicken:
Preheat the oven to 425° and line a rimmed baking sheet with parchment paper.
Place chicken drumsticks into a large mixing bowl and sprinkle seasoning all over the chicken. Mix chicken and seasoning until all the drumsticks are evenly coated.
Lay out drumsticks onto the parchment paper, leaving a little bit of room in between each piece.
Bake chicken drumsticks at 425° for 25 minutes, flip each piece over and bake for another 10-15 minutes. (Exact baking time will depend on the size of drumsticks.)
Notes
Storing: Store baked chicken drumsticks in an airtight container in the fridge. Properly stored, they will last for about 3-4 days.
Reheating: With bone-in recipes like this one, I recommend reheating either in the oven or air fryer as opposed to the microwave. Both options will help maintain that crispy skin. In the air fryer, I’d suggest reheating your leftovers at 360°F for about 4-5 minutes, but it also depends on size of the drumsticks. You may need a few more minutes if they’re very big. In the oven, I’d suggest 350°F for about 10 minutes, until heated through.