1-First Step: Mise en place and oven prep Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with aluminum foil for easy cleanup and lightly spray with non-stick cooking oil or brush with a bit of oil. Gather the drumsticks, olive oil, sea salt, black pepper, garlic powder, smoked paprika, chili powder, and onion powder.

2-Second Step: Dry and oil the chicken Remove the drumsticks from their packaging and pat each one dry with paper towels. Drying is crucial for crisp skin because it removes surface moisture that can steam the skin during baking. Place the drumsticks in a large bowl or a resealable plastic bag and add 2 tablespoons of olive oil. Toss until each piece is evenly coated. The oil helps spices cling and promotes browning.

3-Third Step: Mix and apply the seasoning In a small bowl combine 1 teaspoon sea salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 1/2 teaspoons smoked paprika, 1/4 teaspoon chili powder, and 1 teaspoon onion powder. Sprinkle the spice mix over the oiled drumsticks and toss again until every piece has a thin, even coating. Take a moment to rub spices into the skin where possible; that contact gives more flavor to the surface.

4-Fourth Step: Arrange for baking Arrange the drumsticks on the prepared baking sheet in a single layer with a little space between each piece. Do not overcrowd the pan, because air circulation helps the skin crisp. Place skin-side up to encourage even browning and keep the juices inside.

5-Fifth Step: Bake Place the baking sheet in the preheated oven and bake, uncovered, for 40 to 45 minutes. There is no need to flip the drumsticks during baking. High heat at 425 degrees helps render the fat and crisp the skin while keeping meat juicy. If you prefer an extra-crispy finish, you can switch to broil for 1 to 2 minutes at the end, watching closely to prevent burning.

6-Final Step: Check doneness and serve Check doneness in one of two ways: insert a meat thermometer into the thickest part, close to the bone; it should read at least 165 degrees Fahrenheit, though many cooks prefer 175 to 180 degrees for more tender leg meat without red near the bone. Alternatively, cut into the thickest part and confirm the juices run clear. Let the drumsticks rest for 5 minutes before serving to let the juices settle.