Paprika Chicken Drumsticks

I don’t know about anyone else but I just love crispy chicken skin, especially on drumsticks and thighs. Like I mean, I just LOOOVE it. A recipe like this paprika chicken drumsticks does a fantastic job of highlighting the best (and tastiest) part of the chicken, in my humble opinion, especially when it’s fresh from the oven. 

Yes, I know it’s not that the skin good for me and that some people might even think it’s gross.

And no, I don’t care because it’s delicious. 

This style of chicken drumsticks were something my Mother whipped up a lot throughout my childhood. I’m pretty sure I requested it many, many times when asked what I wanted for dinner. It wasn’t until over the summer that I found out my Mother based this on a Franconian recipe called Paprikahänchen. That made me pretty happy because it meant I should share this on the blog!

Yay! German-inspired counts as a German recipe, right? Well, works for me.

Over the years I’ve tried to replicate my Mother’s version on many different occasions but I could never get it right. It was still tasty but I couldn’t seem to get the same kind of crispy skin as she does. I’m sure I was doing something wrong, like not basting it enough, or basting it too much. Or maybe I used too much butter. Or maybe there wasn’t enough. Whatever the reason, it prompted me to do a little research and tweaked the recipe to where I now get crispy chicken skin every time. My version takes more work and prep up front than hers does, but once it’s in the oven, I don’t fuss with it at all. I mean, you could still bast it with a brush, if you wanted to, but I don’t bother. I think I’m a little burned out on basting and not getting my idea of proper results!

Thankfully, my husband absolutely love these paprika chicken drumsticks so he’s been very happy with my making it several times over the last few weeks. He’s not as much of a lover of chicken skin as I am but he does really like it being all crispy and extremely flavourful. Sometimes he’ll even give me the skin off of one of his pieces. Aww, he loves me. <3

Paprika Chicken Drumsticks

(Hähnchen-Unterkeulen mit Paprika)

Ingredients:

• 5 – 6 Chicken Drumsticks 
• Hungarian Sweet Paprika
• Garlic Powder
• Kosher Salt
• Ground Pepper
• Butter

Equipment:

• A sheet pan and wire cooling rack OR a shallow roasting pan and rack
• Lining either with aluminum foil for easier clean up

The tastiness of the chicken meat comes from salting it at least 30 minutes in advance. I generally leave them out on the counter after I’ve salted them to bring them to room temperature and to air dry them further as the kosher salt is drawing out moisture. If you’re uncomfortable leaving them on the counter, you can put them back in the fridge as well as long as they’re uncovered and have plenty of room. I’ve done both methods and they both provide equally tasty chicken meat. 

So, let’s get started.

So here are the drumsticks taken out 30 minutes in advance.

Pat them dry with paper towels. It’s very important to get rid of as much moisture as possible because this is one of the main factors in creating the crispy skin.

If the skin isn’t already loose, which sometimes it is, gently separate most the skin from the leg by gently pressing your fingers against the attaching membrane that until the skin lifts away. You basically want some space between the skin and the meat for some air to get into while it’s cooking for another method for enhancing crispiness.

Also, I like to place some salt under there right on the leg meat.

This article from The Kitchn about seasoning under the skin does a far better job of explaining how this is done, in case you’re curious!

Now let it sit to absorb that kosher salt for at least 30 minutes. 

Preheat the oven at 425 degrees and season the underside with ground pepper, garlic powder and sweet paprika. You won’t need any extra salt here.

Flip them over and put a little butter under the skin for extra flavour and help the meat retain some moisture.

Season the top with ground pepper, garlic powder and paprika again. I do it in that order but the only spice where I feel like it matters the most is doing the paprika last. I don’t have anything to back this up, though.

Grease a wire cooling rack with butter or cooking spray and place it on an aluminum foil lined sheet pan. If you have a shallow roasting pan with a rack, that works great too.

Put all of the prepared drumsticks onto the wire rack so there’s plenty of room between them, usually about an inch apart. This isn’t a recipe for cramming chicken together. Air circulation is important.

Bake the chicken at 425 for 40 minutes. If I ever worry about it not being done enough inside, I insert my food thermometer in a drumstick close to the bone and look for an internal temperature of at least 165 degrees.

I let the chicken legs rest for 10 minutes, or so, while I’m doing the finishing touches on dinner and then serve immediately.

And there we have our recipe for very crispy and flavourful Paprika Chicken Drumsticks. It makes the house smell so good while it’s cooking in the oven.  Mmm, yum!

Are you a fan of chicken skin? If so, do you like hot or do you enjoy it cold?

As always,

und Alles Liebe,
Diony

5 from 2 votes

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Paprika Chicken Drumsticks

This German-inspired Paprika Chicken Drumsticks recipe guarantees flavourful, crispy skin. Everyone knows it's the best part of the chicken!

Prep Time 40 minutes

Cook Time 40 minutes

Total Time 1 hour 20 minutes

Author The Kitchen Maus

Ingredients

• 5 – 6 Chicken Drumsticks
• Hungarian Sweet Paprika
• Garlic Powder
• Kosher Salt
• Ground Pepper
• Butter

Equipment

• A sheet pan and wire cooling rack OR a shallow roasting pan and rack
• Lining either with aluminum foil for easier clean up

Instructions

1. Remove the drumsticks from the fridge 30 minutes prior to putting them in the oven. Salt both sides and underneath the skin and let them rest uncovered on the counter or in the fridge.
2. Preheat the oven to 425. Evenly season both sides of the chicken with ground pepper, garlic powder and sweet paprika. Put a small amount of butter under the skin of each drumstick.
3. Place on a wire rack on an aluminum foil lined baking sheet with at least 1 inch between drumsticks. Bake in the oven for 40 minutes. Let it rest for 10 minutes and then serve.
4. Enjoy!