Baking drumsticks in the oven on properly prepared cookware ensures the meat doesn't stick to the dish. Lubrication methods vary depending on whether you use cookware with a nonstick finish or one without. Preventing the drumsticks from touching keeps them from sticking together, while turning the drumsticks and watching the cooking time closely can prevent pieces from burning or sticking to the cookware.
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Line the cookware with a piece of parchment paper or coat the sheet lightly, but evenly with olive oil or nonstick cooking spray so the drumsticks do not stick to the pan when baking. Do not use nonstick cooking spray on a nonstick pan; the spray creates a sticky buildup on the cookware.
Prepare the drumsticks based on your recipe and lay the drumsticks on the baking sheet in an even layer with plenty of space between each drumstick.
Cook the drumsticks, paying careful attention to the cooking time in the recipe so the drumsticks do not overcook and become burnt and stuck to the pan. The drumsticks should take between 20 to 25 minutes when cooked at 425 degrees Fahrenheit. To ensure the drumsticks do not overcook, insert a meat thermometer into the thickest part of one of the drumsticks and cook until the internal temperature reaches 165 degrees Fahrenheit.
Turn the drumsticks halfway through the cooking time with a pair of tongs to cook the chicken evenly and prevent them from sticking to the pan.