Lemon Pepper Kickoff Drumsticks
Drumsticks are always a hit, but what about when they’re coated in Member’s Mark™ Lemon Pepper Seasoning? They’re practically irresistible! We like to serve these as a game time appetizer, but honestly…they make a great meal, too. You might just want to double the recipe!
Tips for Baking Chicken Drumsticks
Chicken drumsticks are underrated heroes—cheap, juicy, and super forgiving! Here’s how to bake them so they’re crispy outside, tender inside, every time:
1. Dry them like you mean it
Pat the drumsticks very dry with paper towels. Moisture = steam = soggy skin.
2. Use a rack (huge upgrade)
Set the drumsticks on a wire rack over a sheet pan so air circulates and fat drips away. Crispier all around.
3. Oil first, seasoning second
Lightly coat with oil (olive, avocado, or neutral). Oil helps seasoning stick and helps the skin crisp.
4. Season generously
Drumsticks are thick—don’t be shy.
5. Bake hot
400°F is the sweet spot. Hot enough to crisp without drying out.
6. Don’t crowd the pan
Leave space between pieces. Crowding traps steam and kills crispiness.
7. Flip once (optional but nice)
Flip halfway for even browning, especially if not using a rack.
8. Finish with a quick broil
2–4 minutes under the broiler = golden, crackly skin. Watch closely.
9. Cook to temp, not time
Drumsticks are best at 175–185°F internal (thighs/drumsticks like it hotter than breasts). Juicy, pull-from-the-bone goodness.
Why Lemon Pepper is a Drumstick’s Perfect Pairing
Lemon pepper works so well with chicken drumsticks because it hits flavor science + texture + balance all at once:
1. Acid cuts the richness
Drumsticks are dark meat—juicier and fattier than breast meat. Lemon’s acidity brightens and cuts through that richness so the chicken tastes lighter, not greasy.
2. Pepper amplifies savory flavor
Black pepper adds gentle heat and aromatic bite, which boosts the chicken’s natural umami without overpowering it. It makes the meat taste more chicken-y.
3. Citrus + fat = magic
Lemon zest oils are fat-soluble, so they cling to the chicken skin and bloom in the heat. That’s why lemon pepper smells incredible as it bakes or roasts.
4. Crispy-skin friendly
Lemon pepper is typically a dry seasoning, which means:
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No added moisture to soften the skin
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Better browning and crisping in the oven
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Clean flavor instead of sticky char
5. Simple but layered
It tastes simple, but it’s actually complex: bright → peppery → savory → slightly bitter from zest. That keeps each bite interesting, especially on a thicker cut like drumsticks.
Lemon Pepper Kickoff Drumsticks
Ingredients
- 3 tsp Member's Mark™ Lemon Pepper Seasoning
- 2 tsp Member’s Mark™ Garlic Powder divided
- 1 tsp Member's Mark™ Spanish Style Paprika
- 1 tsp Baking powder
- 2 lbs Chicken drumsticks
- 1 tsp Avocado oil spray
- 1 tsp Member’s Mark™ Thyme Leaves
- 2 tbsp Butter
- Juice from ½ lemon
Instructions
- Preheat oven to 400°F.
- n a small bowl, mix 2 tsp Member’s Mark™ Lemon Pepper Seasoning, 1 tsp Member’s Mark™ Garlic Powder, Member’s Mark™ Spanish Style Paprika, and baking powder.
- Wipe moisture off chicken. Toss chicken in the seasoning mixture. Place on a baking sheet. Bake for 25 minutes, turning halfway.
- In a microwave-safe bowl, add butter, lemon juice, 1 tsp Member’s Mark™ Lemon Pepper Seasoning, and 1 tsp Member’s Mark™ Garlic Powder. Microwave for 1 minute until sauce is bubbly. Toss the chicken in the sauce and serve.