Crispy Low Sodium Chicken Drumsticks Recipe
These oven-baked crispy low sodium chicken drumsticks recipe is hearty, crunchy, and SO good baked with our salt-free spice blend. An easy weeknight dinner idea that is ready in 30 minutes, and everyone in the family will love.
This easy no-salt chicken recipe is crisp on the outside, and tender and juicy on the inside. It makes a great weeknight dinner to serve with your favorite side dishes.
Want more low sodium chicken recipes? Try our low sodium chicken cacciatore, low sodium white chicken chili, and our favorite low sodium butter chicken.
If you’re looking for a really tasty chicken drumstick recipe, this fantastic salt free version is big on flavor and has a super crispy texture. I can often find good sales on drumsticks, and this is our favorite way to prepare them! It’s similar to our low sodium chicken wings recipe too.
Start by tossing the drumsticks with some oil and spices, and baking them in the oven until golden brown and crispy. We love serving these drumsticks up with a tasty low sodium kale salad and some low sodium mashed sweet potatoes for a full meal.
Notes from Our Kitchen
- These drumsticks are crunchy on the outside (with no baking soda) and super juicy in the middle.
- They’re baked in the oven, not fried or air fried.
- A great low sodium recipe for chicken drumsticks – so grab some if you see them on sale!
- The spice blend is versatile, and you can add your favorite spices (see below for some suggestions).
- Cooks of any skill level can successfully make this recipe by following our step-by-step photos and directions below.
Ingredients You’ll Need
Be sure to visit the recipe card below to see the full ingredient amounts and directions!
This recipe starts with good chicken drumsticks. Be sure your chicken drumsticks have no added sodium, flavor solution, or preservatives in the chicken (some brands add this to increase weight). Try to get all natural or organic chicken if possible.
The spice blend is made with chili powder, paprika, garlic powder, and black pepper which adds a really wonderful flavor in each bite.
The crispy coating is made from olive oil and corn starch, which crisps up really nice in the oven. And I like to finish off the drumsticks with some fresh lemon juice, which makes the flavor pop!
Additions and Substitutions
You can mix up the spices in this recipe – add some smoked paprika for a smokier flavor, a no-salt barbecue rub, or add some Italian seasoning instead of the chili powder and paprika for an herbier blend.
You can try this recipe with other cuts of chicken – wings or chicken thighs would be great! Just be sure to adjust the cooking time so the chicken is fully cooked and 165 degrees Fahrenheit internally.
Try coating the chicken with some sauces after they are done! Low sodium BBQ sauce, low sodium buffalo sauce, and our favorite low sodium ketchup recipe are all great sauces or dips!
Step-By-Step Photos & Directions
Step 1: Preheat the oven to 425 degrees Fahrenheit. In a small bowl, mix the salt free spice blend: chili powder, paprika, garlic powder, black pepper, and corn starch.
Step 2: Pat the chicken drumsticks dry with a paper towel (this helps them get crispy) and place the wings on a plate.
Step 3: Drizzle the olive oil over the chicken drumsticks, and toss them to coat the chicken in the oil.
Step 4: Then toss the chicken drumsticks in the spice blend, until each piece is coated.
Step 5: Take a baking sheet, and put an oven-safe rack (I used a metal cooling rack) on top. Place the coated chicken on top of the rack.
Step 6: Place the drumsticks in the oven and bake for 25-35 minutes, flipping them halfway. Bake until the pieces are crispy on the outside and reach an internal temperature of 165 degrees Fahrenheit.
Step 7: Remove the drumsticks from oven. Squeeze fresh lemon juice over the chicken. Serve with your favorite dipping sauce or with fresh herbs if desired.
Recipe FAQs
These drumsticks have 73mg sodium each, but may vary based on the chicken and spices you are using in your kitchen, or if you are using extra dipping sauces.
Yes, you can make these in the air fryer instead of the oven! Preheat your air fryer to 400 degrees and cook these for 18-22 minutes. Make sure the drumsticks are in an even layer (don’t stack them) so they cook thoroughly.
Store leftover drumsticks in an airtight container and refrigerate for up to 3 days. You can reheat them in the microwave, oven, or the air fryer until hot.
Expert Tips
- Be sure to thoroughly pat the chicken dry before coating it in oil and spices – this is the key to getting the chicken crispy in the oven.
- The corn starch is the secret ingredient to helping the chicken crisp, so don’t omit or skip adding it!
- This recipe is best fresh, but if you wanted to make some parts of the recipe ahead of time, you can mix the spice blend a few days before.
More Easy Low Sodium Chicken Dinners
- Low Sodium Instant Pot Chicken Recipe
- Low Sodium Mango Lime Chicken
- The best Low Sodium Chicken Kabobs
- Low Sodium Chicken Pot Pie
- Low Sodium Chicken and Dumplings Soup
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe.
Our FIRST Low Sodium Cookbook is now available!
Check out Low Sodium Dinners: 100+ Low Sodium Recipes That Actually Taste Good, available here:
Crispy Low Sodium Chicken Drumsticks
Equipment
- Mixing Bowl
- Paper Towels
- Baking Rack
Ingredients
- 1.5 lbs chicken drumsticks about 7-8 drumsticks
- 1 tablespoon corn starch
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 lemon
Instructions
- Preheat the oven to 425 degrees Fahrenheit. In a small bowl, mix the salt free spice blend: chili powder, paprika, garlic powder, black pepper, and corn starch.
- Pat the chicken drumsticks dry with a paper towel (this helps them get crispy) and place the wings on a plate.
- Drizzle the olive oil over the chicken drumsticks, and toss them to coat the chicken in the oil.
- Then toss the chicken drumsticks in the spice blend, until each piece is coated.
- Take a baking sheet, and put an oven-safe rack (I used a metal cooling rack) on top. Place the coated chicken on top of the rack.
- Place the drumsticks in the oven and bake for 25-35 minutes, flipping them halfway. Bake until the pieces are crispy on the outside and reach an internal temperature of 165 degrees Fahrenheit.
- Remove the drumsticks from oven. Squeeze fresh lemon juice over the chicken. Serve with your favorite dipping sauce or with fresh herbs if desired.
Notes
- Be sure to thoroughly pat the chicken dry before coating it in oil and spices – this is the key to getting the chicken crispy in the oven.
- The corn starch is the secret ingredient to helping the chicken crisp, so don’t omit or skip adding it!
- This recipe is best fresh, but if you wanted to make some parts of the recipe ahead of time, you can mix the spice blend a few days before.
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
This post may contain affiliate links. Please note I may earn a small commission from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
