Chicken legs are an underrated and budget-friendly cut that can be transformed into a mouthwatering meal with the right seasoning. With the drumstick and thigh still attached, chicken legs pack a one-two punch of dark, juicy meat. They are easy to cook by baking, grilling, or frying, making them a versatile staple.
The key is all in how you season them. With a world of flavor possibilities where do you start? From basic herbs to spicy rubs international spices to sweet glazes, let’s explore how to make chicken legs pop with flavor. This guide will unlock the secrets to irresistible chicken legs every time.
Flavor Foundation: Salt, Pepper and Garlic
The holy trinity of salt, pepper and garlic powder serves as a flavor base for chicken legs. Generous amounts of kosher or sea salt enhance the natural flavors while ensuring juiciness. Freshly cracked pepper provides warmth, and garlic powder lends an aromatic backbone.
Use a 2 1 1 ratio of salt, pepper and garlic as your blank canvas This seasoned trio amplifies the inherent flavors of the chicken while allowing other seasonings to shine. For 1 pound of chicken legs, use 2 tablespoons salt, 1 tablespoon pepper and 1 tablespoon garlic powder
Herbs and Spices: Fresh or Dried
Fresh herbs like thyme, rosemary, basil and sage add a vibrant dimension. Chop them finely or use a mortar and pestle to release their oils and flavors. For dried herbs, rub gently between your fingers before seasoning.
Spices like paprika, cumin and coriander provide depth, while chili powder and cayenne pepper bring the heat. Build layers by combining herbs and spices. Favorites include lemon-rosemary, basil-oregano and cilantro-cumin.
The Sweet Touch: Brown Sugar, Honey and Maple Syrup
A touch of sweetness balances seasoning blends beautifully. As chicken legs cook, sugar or syrup promotes caramelization and the development of a sticky, glazed crust.
For 1 pound chicken legs, mix 1-2 teaspoons of brown sugar, honey or maple syrup into dry rubs. Brush on another layer just before the end of cooking. The result is a candied, barbecue-style exterior that perfectly complements the juicy meat.
Regional and International Inspiration
Look to cuisines worldwide for seasoning inspiration. Jamaican jerk features allspice, thyme and scotch bonnet peppers. For Italian flair, combine basil, oregano, rosemary and lemon.
Mexican adobo blends cumin, oregano, garlic and chili powder, while Indian tandoori masala utilizes turmeric, cumin, cardamom and ginger. Thai chicken legs are stellar with garlic, lime and red curry paste.
Marinades: Flavor Infusion
Marinating chicken legs deepens flavor saturation. The acid in ingredients like lemon juice, vinegar, yogurt and wine tenderizes the meat while allowing seasonings to penetrate.
Try marinating for at least 30 minutes to overnight. Favorites include Greek yogurt with lemon, garlic and dill or buttermilk with hot sauce. Asian marinades may incorporate soy sauce, sesame oil, ginger and chili flakes.
Achieving Crispy, Caramelized Skin
To achieve crispy skin perfection, pat chicken legs dry before applying any seasoning. Air drying in the fridge for a few hours helps too. Brush on a thin coating of oil before sprinkling on dry rub, taking care to evenly season under the skin.
During cooking, start skin-side down on a well-oiled rack. Elevating the chicken legs allows air flow for ultra-crispiness. Resist the urge to flip too soon. Let the skin caramelize for at least 15 minutes before turning.
Finish by cranking up the heat at the end to set the crust. The result? Crackling, crunchy chicken skin.
Cooking Methods for Maximum Flavor
Baked Chicken Legs
Baking at a moderate 375°F allows seasonings to develop without burning. For extra crispy skin, start at 425°F for 25 minutes then drop to 350°F to finish cooking through.
Grilled Chicken Legs
The smoky heat of the grill takes seasoning to the next level. Use a two-zone fire and avoid direct high heat to prevent burning. Glazes containing sugar or honey will caramelize beautifully.
Air Fryer Chicken Legs
The super hot circulating air of the air fryer means seasoning cooks quickly. Use a light hand with strong spices like cayenne, and spray oil before seasoning. Cook at 400°F for 15-20 minutes, checking often.
Stovetop Chicken Legs
Pan frying or braising legs provides versatility in developing flavors. Start skin-side down in an oiled skillet over medium-high heat. Deglaze the browned bits with wine or broth for an extra flavor boost.
Seasoning Chicken Legs to Perfection
The options for seasoning chicken legs are endless. With the proper techniques, your chicken legs will be irresistibly juicy, impossibly crisp, and packed with flavor. From family dinners to backyard barbecues, flavorful chicken legs are guaranteed to satisfy.
Start with the holy trinity of salt, pepper and garlic powder. Layer on herbs, spices, rubs and glazes. Infuse with international flavors or homemade blends. Choose marinades or dry rubs to match your desired outcome.
Employ methods like air frying, baking or grilling to achieve maximum flavor potential. However you choose to season them, chicken legs are an ideal canvas for flavor creativity and culinary exploration.
So grab a pack of chicken legs and get ready to season up some finger-licking deliciousness. Your tastebuds will thank you.
Crispy Baked Chicken Legs
If you ask me, on a sheer scale of munchability (new word) chicken drumsticks beat out chicken breasts any old day. I’d rather be grabbing a drumstick with my fingers and chomping that meaty flesh off the bone than daintily nibbling a chicken breast with a knife and fork!
But, maybe that’s just me.
So if you’re in my camp – or actually, even if you’re not (!) – here’s a terrific everyday chicken drumsticks recipe to try. It’s flavoured with a simple, BBQ rub-like seasoning made with just paprika, onion and garlic powder (bet you’ve got all 3 in your pantry!!) bulked out with flour to coat the legs all over.
As for a little trick to get the skin nice and crispy? A touch of baking powder. Yep, really. Read on!
How to make Crispy Baked Chicken Drumsticks
The trick to crispy baked drumsticks is to stretch the skin over the drumsticks as much as possible (because flesh won’t go crisp!) and then coat the skin evenly all over with the seasoned flour.
- Seasoning – Mix the spices and flour together in a bowl. Use a shallow bowl as it’s easier coat the chicken legs in the seasoning.
- Coat drumsticks in oil – The oil makes the seasoning stick to the chicken as well as helping the skin go nice and brown as it bakes. I find it’s easiest to rub it all over using my hands to ensure each drumstick is well-coated.
- Stretch skin – The more skin that stays put over the flesh, the crispier your drumsticks! So pull and stretch the skin to cover the flesh as best you can. Some of the skin will still shrink back as it bakes anyway, but if you skip this step totally you’ll end up with a mostly naked drumstick
- Coat legs in the seasoning – Dip, turn, use fingers for sprinkling on top as needed. Then shake off the excess, otherwise you end up with quite a thick layer of pasty-ish coating on the chicken legs.
- Rack on tray – Place the legs on a rack on a foil-lined tray. Why foil-lined? It makes your clean up life easier. Why rack? For crispy undersides! Don’t have a rack? Line with paper instead and turn the drumsticks halfway, and expect to add an extra 5 to 10 minutes to the bake time to make the top crispy.Spray with oil – Then spray the legs with oil. Be generous! It makes them more crispy and golden, almost like a frying effect!
- Bake for 30 minutes at 200°C/390°F (180°C fan), rotating the tray once to help them cook evenly. Then crank the oven up to 220°C/430°C (200°C fan) and bake for a further 15 minutes until they’re crisp and golden. You might find you need an extra 5 minutes to get the skin crispy, depending on how evenly the heat is distributed in your oven.Once they’re ready, serve them up straight away while they’re nice and hot!
How to make the BEST Baked Chicken Legs! – Baked Chicken Legs Recipe
FAQ
What is the best seasoning for chicken legs?
Garlic + chili powders, oregano, paprika, salt + pepper, aka seasoning perfection. Trust me when I say this is a must-make nutritious and delicious recipe!
What can I season chicken drumsticks with?
Seasonings: I season my baked chicken drumsticks with smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, salt, and black pepper, but you can play around with the seasonings and use whatever you like!
What are the best seasonings to put on chicken?
What can I flavour chicken drumsticks with?
Whisk together soy sauce, mustard, honey, garlic and sweet chilli sauce in a large dish. Add chicken drumsticks and coat in the sauce. Marinate in the fridge for at least 30 minutes. (Marinate the chicken in the sauce overnight for extra flavour and so you are super organised for dinner the next day.)
What seasoning do you put on chicken legs?
For the seasoning you’ll need paprika, dried oregano, garlic powder, onion powder, salt and pepper. When tossing the chicken legs with the seasonings, I like to pull back some of the skin to get seasonings on the meat. This way, even if you don’t eat the skin, you’ll still get to enjoy the delicious seasonings!
Can you use chicken seasoning on chicken thighs?
This all-purpose chicken seasoning can be used on any chicken cut, including legs, thighs, whole chicken, and boneless chicken breasts. It also tastes great on veggies or as a pork rub, making it great for sheet pan meals.
What are baked chicken legs?
Tender, juicy Baked Chicken Legs that are tossed in a delicious seasoning made with pantry staples then baked. They have an amazing flavor, crispy skin and are a hit at every dinner table! PIN IT FOR LATER! Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
What to eat with chicken legs?
Add a healthy veggie side dish like glazed carrots, cooked asparagus, or air fryer broccoli. They also go great with baked beans, garlic butter noodles, or Parmesan orzo! No one can resist these crispy-skin chicken legs! Once you try them I’m sure you’ll make them again and again. They’re so easy to make and turn out perfect every time I make them.
How do you season chicken thighs?
Season both sides with salt, pepper, and your choice of spices and herbs. These cuts of chicken should be seasoned on both sides, over the skin, and whenever possible, under the skin. Seasoning well is key for crispier, golden chicken skin. Pat dry the chicken with a paper towel. Season both sides with salt and your choice of spices and herbs.
Can you put seasoning on chicken before or after cooking?
One option is to sprinkle the seasoning over the chicken before cooking. To do this, simply sprinkle the seasoning evenly over the chicken, making sure to coat all sides. Another option is to mix the seasoning with a bit of oil to create a paste, which you can then rub onto the chicken. This can be done before or after cooking.