Muslos de pollo al horno (crujientes y fáciles)

Ingredientes

• 6 Chicken Leg Drumsticks
• 2 teaspoons Sweet Paprika
• 2 teaspoons Garlic Powder
• 2 teaspoons Onion Powder
• 1/2 teaspoon Salt
• pinch Black Pepper

Preparación

1. 1

   Optional (tempering): Rest the chicken legs at room temperature for 20–30 minutes before baking to remove the chill for more even cooking. You can do this before or after seasoning.

2. 2

   Equipment prep: Preheat the oven to 425°F with the rack at least 8 inches from the top heat source. Line a rimmed 10 × 13 baking sheet with parchment paper or foil, or lightly coat with cooking spray.

3. 3

   Make chicken seasoning: Add PAPRIKA, GARLIC POWDER, ONION POWDER, SEA SALT, and BLACK PEPPER to a lidded container or mixing bowl. Shake or stir to combine and set aside.

4. 4

   Season the CHICKEN LEGS (up to 1 day ahead): Place no more than 3 at a time in a one-gallon plastic bag with 1 teaspoon of seasoning per leg. Trap a little air inside, twist to close, and shake until evenly coated. Alternatively, toss in a mixing bowl.

5. 5

   Prepare to bake: Place the seasoned CHICKEN LEGS on a prepared baking sheet, skin side up, leaving about 1 inch of space between each piece.

6. 6

   Bake (no need to flip!): Bake uncovered for 30 minutes. The drumsticks will reach an internal temperature of about 200°F, and the skin will be nicely crispy.

7. 7

   Serve: Transfer the chicken legs to a plate and let them rest for a few minutes. Enjoy them soon after, as baked chicken skin softens as it sits.

8. 8

   Storage and reheating: Cool completely, then refrigerate in an airtight container for up to 5 days. Reheat in a 350°F oven or air fryer for 8–10 minutes, until heated through; loosely cover with foil if needed.