Preheat your oven to 425°F. Crank it up! This is the key to getting those drumsticks crispy and delicious.

Pat the chicken legs dry with a paper towel like you're tucking them in for a spa day. Trim off any excess skin—you want the meat, not a skin cape.

Pop the chicken legs into a large zip-top bag. Add the olive oil, seal it up, and give it a good shake like you're at a chicken maracas competition.

In a small bowl, mix all the seasonings (smoked paprika, salt, onion powder, garlic powder, rosemary, black pepper, and ground mustard). Pour the seasoning mix into the bag, seal it up again, and shake until every drumstick is coated like it’s ready for its close-up.

Line a baking sheet with foil and spray it with non-stick cooking spray (because stuck-on chicken isn’t fun). Arrange the chicken legs on the baking sheet with enough space for them to breathe. No crowding!

Place the baking sheet on the middle rack of the oven and bake for 40 minutes. Flip the legs halfway through so both sides get their time to shine.

The chicken is done when the internal temperature reaches at least 165°F, but if you really want to win at life, aim for 185-195°F. This makes them ultra-tender and fall-off-the-bone good.

Let the chicken rest for 5 minutes after baking (yes, it needs a nap too). Then, dig in and enjoy the juicy, crispy goodness.