Step 1

Preheat the oven to 425°F. Line a baking sheet with aluminum foil or use a baking sheet with a rack for crispier chicken.

Step 2

Add the cooking oil, Italian seasoning, onion powder and garlic powder to a bowl. Add the chicken drumsticks and toss until evenly coated.

Step 3

Place the chicken on a single layer on the baking sheet. Bake for 40-45 minutes, or until fully cooked.

Step 4

Preheat the oven to 400°F. Line a baking sheet with aluminum foil (or use a baking sheet with a rack for crispier chicken).

Step 5

Melt the butter in a medium bowl. In a separate bowl, mix together the grated parmesan cheese, dried parsley, paprika, salt and pepper.

Step 6

Pat the chicken legs dry with paper towel (this will allow butter to stick better). First, dip the chicken in the bowl of melted butter. Make sure to cover the whole chicken leg with butter.

Step 7

Next, roll each chicken leg in the bowl of grated parmesan mixture or toss until evenly coated.

Step 8

Place the chicken on a single layer on the baking sheet. Bake for 40-45 minutes, or until fully cooked.

Step 9

Preheat the oven to 400°F. Line a baking sheet with aluminum foil (or use a baking sheet with a rack for crispier chicken).

Step 10

Add the barbecue sauce, garlic powder, ground black pepper, paprika, cayenne powder and onion powder to a large bowl. Mix everything together.

Step 11

Pat the chicken legs dry with a paper towel. Place them in the large bowl and toss to coat. Let them sit in the bowl in the fridge for 30 minutes to marinate.

Step 12

Place the chicken on a single layer on the baking sheet. Brush a little extra of the barbecue sauce mixture onto each one. Bake for 40-45 minutes, flipping the chicken and brushing with more barbecue sauce mixed halfway through.

Step 13

Preheat the oven to 400°F. Add the honey, soy sauce, vegetable oil, garlic powder, ginger powder, salt and pepper to a large bowl. Pour into a large ziploc bag or use a container.

Step 14

Pat the chicken legs dry with a paper towel then place the chicken into the large ziploc bag (or container). Chicken should be covered enough with the ingredients. Marinate chicken in the fridge for 2 hours, flipping them halfway through.

Step 15

Add 1 Tbsp of cornstarch and 1 Tbsp or warm water to a small bowl. Stir until it dissolves.

Step 16

Use tongs to add chicken to a baking dish that isn’t too big. Next, add the cornstarch mixture to the sauce. Mix together until evenly coated. Pour the sauce into the baking dish over the top of the chicken.

Step 17

Bake for 40-45 minutes, flipping the chicken halfway through. Drizzle extra sauce on top of chicken, rice, and pasta to serve with.

Step 18

Preheat the oven to 420°F.

Step 19

Add the butter to the baking dish and place in the oven until it melts. In a separate medium bowl mix together the flour, paprika, salt and pepper.

Step 20

Pat the chicken legs dry with paper towel (this will allow the coating to stick better). Add the chicken to the flour mixture and coat all sides.

Step 21

Place the chicken legs in a singer layer in the baking dish with melted butter. Bake for 40-45 minutes, flipping the chicken half way through.

Step 22

Preheat the oven to 400°F. Line a baking sheet with aluminum foil (or use a baking sheet with a rack for crispier chicken).

Step 23

Mix the tomato sauce, brown sugar, white vinegar, worcestershire sauce salt and pepper in a large bowl. Stir together.

Step 24

Pat the chicken legs dry with paper towel and place on the baking sheet. Brush each chicken leg with the sweet and sour sauce.

Step 25

Bake for 40-45 minutes, flipping halfway through and brushing more sauce on to the chicken.