Easy-Oven Baked Cajun Chicken Drumsticks

When you’re craving chicken that’s crispy on the outside, juicy on the inside, and loaded with bold Louisiana-inspired flavor, these oven-baked Cajun-seasoned drumsticks are the answer. Coated in a smoky, slightly spicy blend of seasonings, they bake up golden and flavorful without any breading or frying.

This recipe uses everyday pantry spices to make your own Cajun seasoning blend, so you know exactly what’s going in — no mystery ingredients or overly salty packaged mixes. With just a tablespoon of oil, the skin still gets beautifully crisp while keeping things lighter than deep-frying.

Why You’ll Love This Recipe

Big flavor with little effort – Mix, coat, bake — it doesn’t get easier.

Juicy inside, crispy outside – The high heat gives you that satisfying bite.

Perfect for any night – Pairs well with almost any side dish, from mac and cheese to roasted vegetables.

Budget-friendly – Chicken drumsticks are one of the most affordable cuts, but taste like a splurge when done right.

Ingredients

You don’t need a long list—just pantry staples with big payoff in flavor:

• Chicken drumsticks – hearty, economical, and perfect for our Cajun spice blend.
• Smoked paprika – delivers depth and that signature Cajun smokiness.
• Garlic & onion powder – round out the umami.
• Oregano & thyme – bring classic Southern herb tones.
• Cayenne pepper – gives it a little (or a lot) of heat, depending on your taste.
• Vegetable oil – helps crisp the skin and keep those seasonings on.

Equipment

We keep it super simple! All you’ll need is…

• A sheetpan and aluminum foil

Preparation

• Preheat your oven to 425°F and line a rimmed baking sheet with foil.
• Dry each drumstick thoroughly with a paper towel—this is the secret to crispy skin!
• Mix your spice blend in a bowl. In a separate large bowl or zip-top bag, combine the chicken with oil, then add the seasonings and toss until each piece is well coated.
• Arrange the drumsticks on the foil-lined sheet pan.

Cooking

Slide the pan into the oven and let the high heat work its magic—about 35–45 minutes, flipping halfway through. The skin should get nicely crisp, even some char in places – total Cajun style! We want the internal temperature to be 185°F – 195°F.

For a final touch, you can place them under the broiler for just a couple of minutes for extra crispness and a little more char.

Serving

These oven-baked Cajun chicken drumsticks are incredibly versatile when it comes to pairing them with sides. For a true comfort-food plate, serve them with creamy mac and cheese and a tangy coleslaw — the cheesy richness balances the spice, and the cool crunch of the slaw keeps every bite refreshing.

For gatherings or game-day spreads, pile the drumsticks high on a platter and serve them as finger food with a selection of dipping sauces — ranch, blue cheese, or even a little extra Cajun-spiced mayo. They taste just as good warm as they do at room temperature, making them great for buffets and potlucks.

Storage and Reheating

Store the drumsticks in an airtight container in the fridge for up to 4 days.

For best results, reheat in oven or air fryer.

Oven: Preheat oven to 375°F. Place drumsticks on a baking sheet and heat for about 10–12 minutes, or until warmed through. This method keeps the skin crispy while reheating the meat evenly.

Air fryer: Preheat air fryer to 370°F. Arrange drumsticks in a single layer and heat for 5–7 minutes, shaking the basket halfway through. The air fryer quickly brings back that crispy skin while keeping the inside juicy.

Substitutions and Changes

The only ingredient that causes any spiciness or heat is the cayenne. We’ll only use ¼ tsp, but if you’re sensitive to heat, leave it out.

Cumin is an optional ingredient, but be sure to use it sparingly – ¼ tsp goes a long way in adding depth to the flavor profile.

If you don’t have smoked paprika, you can use regular/sweet paprika instead.

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