Mayo baked chicken drumsticks are the easiest way to get juicy meat and crisp, golden skin from a pan of drumsticks. A thin coating of mayonnaise, hot sauce, and seasoning protects the meat as it bakes and browns beautifully under the broiler.
There is no breading, no marinating time, and no messy frying. Toss the drumsticks in one bowl, bake until tender, finish under the broiler, and dinner is ready for four in under an hour.
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Why This Mayo Baked Chicken Drumsticks Recipe Works
Mayonnaise is mostly oil and egg, which makes it an ideal coating for chicken skin. The oil helps the skin brown and crisp, and the egg helps the seasoning cling, so you get even flavor without a long marinade.
The hot sauce is mild, adding a little tang rather than heat. Garlic powder and a seasoning blend finish the flavor, and the final blast under the broiler turns the skin from soft to deeply golden.
Ingredients for Mayo Baked Chicken Drumsticks
- 4 lb chicken drumsticks, skin on and bone in (about 14 drumsticks)
- 1/3 cup mayonnaise, homemade or store bought
- 1 tbsp hot sauce
- 1/2 tbsp chicken seasoning blend
- 1/2 tbsp garlic powder
- 1/2 tsp salt
Drumsticks. Skin on, bone in drumsticks stay juicier than skinless. Four pounds is about 14 drumsticks, enough for four people with a side dish.
Mayonnaise. Homemade or store bought both work. A thin coat is enough, since too much will slide off in the pan.
Hot sauce. A tablespoon adds tang. Use less for kids or more for heat.
Seasoning. A chicken seasoning blend and garlic powder replace garlic salt, so you can control the salt level.
How to Make Mayo Baked Chicken Drumsticks
1. Dry the chicken. Pat the drumsticks dry with paper towels. Skip washing, because rinsing raw chicken spreads bacteria around the sink.
2. Heat the oven. Heat the oven to 400 degrees F and grease a baking dish.
3. Coat the drumsticks. In a large bowl, combine the drumsticks, mayonnaise, hot sauce, seasoning blend, garlic powder, and salt. Toss until every piece is evenly coated.
4. Arrange in the dish. Place the drumsticks in a single layer with a little space between them so the skin can brown.
5. Bake. Bake uncovered for 30 minutes, until the skin is set and starting to color.
6. Broil to finish. Switch the oven to broil on high and cook for 5 to 10 minutes, watching closely, until the skin is golden and an instant read thermometer reads at least 165 degrees F in the thickest part.
7. Rest and serve. Let the chicken rest for 5 minutes before serving.
How to Serve Mayo Baked Chicken Drumsticks
Serve the drumsticks with rice, mashed potatoes, or a crisp salad. For a picnic spread, pair them with potato salad with sour cream and creamy cucumber onion salad. If you want more chicken ideas, try baked chicken leg quarters with paprika butter and finish with a warm basket of fluffy homemade dinner rolls.
How to Store and Reheat Mayo Baked Chicken Drumsticks
Cool leftover drumsticks within 2 hours and store them in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven until the chicken reaches 165 degrees F. For longer storage, freeze cooked drumsticks for up to 3 months and thaw them overnight in the refrigerator. Mayo baked chicken drumsticks also taste great cold, sliced off the bone into salads.
Tips and Variations for Mayo Baked Chicken Drumsticks
Pat them dry. Dry skin browns and crisps far better than wet skin.
Do not crowd the pan. Space lets the heat circulate so the skin crisps.
Use a thermometer. Drumsticks are safe at 165 degrees F, according to the FDA safe minimum temperature chart, but many cooks prefer a slightly higher temperature for more tender meat.
Watch the broiler. The mayo coating browns quickly, so stay close.
Add spice. Stir paprika or cayenne into the coating for more heat.
Line the pan. Parchment or foil makes cleanup easy.
Try a rack. A wire rack set on a sheet pan lets air reach the bottom of the drumsticks.
Make a dipping sauce. Mix a spoonful of mayo with a splash of hot sauce for dipping. Make it in a separate bowl so it never touches the raw chicken.
Frequently Asked Questions About Mayo Baked Chicken Drumsticks
Why use mayo on baked chicken drumsticks?
Mayonnaise is oil and egg, so it keeps the meat juicy, helps the skin brown, and holds the seasoning in place.
Can I make mayo baked chicken drumsticks in the air fryer?
Yes, the same coating works. Cook until the drumsticks reach at least 165 degrees F and check the thickest piece.
Do I need to wash chicken first?
No. Washing spreads bacteria. Pat the drumsticks dry with paper towels instead.
How do I know mayo baked chicken drumsticks are done?
An instant read thermometer in the thickest part should read at least 165 degrees F, and the juices should run clear.
Can I use chicken thighs?
Yes, with a similar bake. Check for 165 degrees F.
Mayo Baked Chicken Drumsticks
Equipment
- Large mixing bowl
- Baking dish
- Instant read thermometer
- Paper towels
Ingredients
Main Ingredients
- 4 lb chicken drumsticks skin on, bone in, about 14 drumsticks
- ⅓ cup mayonnaise homemade or store bought
- 1 tbsp hot sauce
- ½ tbsp chicken seasoning blend
- ½ tbsp garlic powder
- ½ tsp salt
Instructions
Cooking
- Dry. Pat the drumsticks dry with paper towels. Do not wash them. Heat. Heat the oven to 400 degrees F and grease a baking dish.
- Coat. Toss the drumsticks with the mayonnaise, hot sauce, seasoning blend, garlic powder, and salt.
- Arrange. Place in a single layer with a little space between pieces.
- Bake. Bake uncovered for 30 minutes.
- Broil. Broil on high for 5 to 10 minutes, watching closely, until golden and at least 165 degrees F in the thickest part.
- Rest. Let the chicken rest for 5 minutes before serving.
