How Long to Bake Chicken Drumsticks at 400°F

The short answer

To bake chicken drumsticks at 400°F, plan on 35 to 50 minutes. Small drumsticks may finish near 35 minutes, while large or especially meaty pieces can need closer to 50. Because ovens, pans, and drumstick sizes vary, time is only a guide. The chicken is ready when a thermometer inserted into the thickest meat, without touching the bone, reads at least 165°F.

Rack or pan: choose based on the finish

Use a wire rack set over a rimmed baking sheet when you want heat and air to circulate around the drumsticks, helping the skin brown more evenly. A lightly oiled baking pan works well too and collects the juices, but the underside may be less crisp. Leave space between pieces rather than crowding them, whichever setup you choose.

• Rack: more even browning and crispness
• Pan: simpler setup and easier cleanup

A simple baking method

Pat the drumsticks dry, coat them lightly with oil, and season as desired. Arrange them in a single layer with space between each piece. Bake at 400°F, then turn the drumsticks once halfway through cooking so both sides brown. Begin checking the smallest pieces around 35 minutes; larger drumsticks may need the full 45 to 50 minutes.

• Bake at 400°F
• Turn once halfway through
• Check temperature before serving

How to check doneness

Insert an instant-read thermometer into the thickest part of one drumstick, approaching from the side if that makes it easier, and avoid the bone. Check the largest piece in the batch. Chicken drumsticks must reach a minimum internal temperature of 165°F. If they have browned but are not yet at temperature, continue baking and check again every few minutes.

For crispier skin and better timing

Drying the skin before seasoning helps it brown, while a rack can prevent the bottom from sitting in rendered juices. If the drumsticks are very cold, crowded, unusually large, or covered with a wet sauce, expect the bake time to shift. Let the cooked chicken rest for a few minutes before serving, but rely on the thermometer—not appearance—for doneness.