There is something mighty comforting about a pan of baked chicken drumsticks coming out of the oven, especially when the recipe is as simple and dependable as this one. This old-fashioned 5-ingredient style of chicken feels like the sort of supper a busy farm family would have counted on for generations: affordable, hearty, and full of flavor without a lot of fuss. The sweet-savory glaze bakes down around the drumsticks until it turns sticky and rich, and that kind of supper still draws folks to the table just as fast now as it did back then.
Serve these drumsticks with mashed potatoes, buttered egg noodles, or plain white rice to catch every bit of that glossy sauce. A pan of green beans, simple corn, or a crisp cabbage slaw makes a fine partner, and if you are feeding a hungry crowd, warm biscuits or thick slices of bread on the side will help make it feel like a full autumn supper.
Oven Baked 5-Ingredient Chicken Drumsticks Winston
Servings: 4 to 6
Ingredients
8 chicken drumsticks
Directions
1. Preheat the oven to 375°F. Lightly grease an oval baking dish or 9x13-inch baking pan, then arrange the chicken drumsticks in a single layer.
2. In a small bowl, stir together the ketchup, brown sugar, Worcestershire sauce, and yellow mustard until smooth.
3. Pour the sauce over the drumsticks and turn them a little so they are well coated.
4. Bake uncovered for 45 to 55 minutes, turning once halfway through, until the chicken is cooked through and the sauce is thick, bubbling, and clinging to the meat.
5. Let the drumsticks rest for 5 minutes before serving, then spoon some of the pan sauce over the top.
Variations & Tips
Make it smokier: Add a spoonful of smoked paprika or a dash of liquid smoke to the sauce if you want a deeper backyard-barbecue flavor without firing up the grill.
Use thighs or wings: This same sauce works well with bone-in chicken thighs or wings. Just adjust the baking time as needed and make sure the chicken reaches a safe internal temperature.
Line the pan: The sugary glaze can bake onto the dish, so lining a metal pan with foil or parchment makes cleanup a good bit easier.
Don’t rush the finish: If the sauce looks thin at first, give it the full baking time. It thickens as it bubbles and settles, and that sticky coating is part of what makes this recipe so memorable.
Make it a full supper: Tuck wedges of onion or a few halved potatoes around the chicken before baking if you want your side dish to cook right in the pan and soak up some of the sauce.
