Truly Crispy Baked Chicken Legs

Love baked chicken recipes? Try my crispy baked chicken thighs, baked chicken wings, baked chicken tenderloins, and baked chicken leg quarters next. Out of all the cuts of the chicken, my family and I ADORE chicken legs and chicken drumsticks. It’s probably why I make my famous baked chicken legs at least once a week. I toss the chicken with a simple but flavor-packed marinade, then let the oven take care of all the hard work. In just 30 minutes, dinner is served and there are NEVER any leftovers.

Why I love this recipe

Crispy outside and juicy inside. I’ve tested this recipe countless terms to guarantee perfection. These chicken legs are always perfectly juicy for a chicken that is notorious for sometimes being dry and chewy. No marinating time is required. You can prepare these chicken legs for baking in just a few minutes, and you don’t need to marinate them in advance. It’s one of the reasons why I love to make it for my family during the week when we are all in a rush. Versatile. These drumsticks pair well with almost anything. Works with legs or drumsticks. You can use whichever you please.

Ingredients needed

Chicken legs. Use skin-on chicken legs or bone-in drumsticks for the crispiest baked chicken. Choose legs that have a bright, white color with minimal sinew or excess bones. Oyster sauce. Gives the chicken a rich umami flavor along with sweet and salty notes. Soy sauce. Balances out the richness of the oyster sauce. Honey or maple syrup. To add sweetness to the marinade. I prefer maple syrup as sometimes the honey can be a little overpowering. However, honey DOES give the skin a more sticky texture. Garlic. No chicken marinade is ever complete without some fresh minced garlic. Olive oil. To help impart the marinade flavors into the chicken and also promote perfect roasting. Spices. I use red pepper flakes, salt, and freshly ground black pepper for this recipe. It’s simple, but it lets the sauces do their thing.

How to bake chicken legs

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “The marinade is SO good. The meat is always juicy” – Suzanne

Arman’s recipe tips

For extra crispy skin, broil the chicken for 2-3 minutes at the end. Always use skin-on chicken pieces, as this will help keep the meat moist and add flavor. Remember, you can always remove the skin afterward. Leave room around each chicken leg when arranging them on the baking tray. The hot air circulating around the meat will cook them evenly and make them crispy on all sides. You can marinate the chicken for up to 24 hours before cooking. Let the chicken to rest for five minutes before serving. This allows the juices to distribute throughout the meat and keeps it tender. If you have leftover marinade, brush it over the chicken while they bake to infuse them with more flavor and keep them moist.

Storage instructions

To store: Leftovers can be stored in the fridge in an airtight container. They keep well for at least four days. Chicken comes in all weights and sizes, so adjust the cooking time as needed. Here are the averages I tested:

4-ounces: 20-25 minutes. 6-ounces: 27-30 minutes. 8-ounces: 30-32 minutes.

For anything bigger than 8 ounces, I recommend baking the chicken for 35 minutes, then continue cooking until it reaches an internal temperature of 165F (please use a meat thermometer). The beauty of my baked chicken legs from scratch is just how easy they are to customize. Here are some of my tried and true methods:

Swap olive oil for sesame oil. The mild, nutty, and earthy flavor of the sesame oil pairs well with chicken and gives it an Asian feel. Add a few drops of Sriracha to the marinade. Using Sriracha is the easiest way to control the chicken’s spiciness level. Use other cuts of chicken. This marinade works perfectly for chicken thighs and wings. Coat them in lemon pepper seasoning. A classic seasoning for chicken, this one is always a winner. Marinate them in a sauce. Brush some eel sauce, katsu sauce, or bulgogi sauce before roasting to give them an even more flavorful exterior.

To freeze: Place the baked and cooled chicken in a shallow container and store it in the freezer for up to 6 months. To reheat: Warm the chicken in the microwave for 20-30 seconds or in a preheated oven.