Crispy baked chicken legs

Preheat the oven to 220 °C. Prepare a baking sheet by lining it with foil and placing a rack on top.

Pat the chicken drumsticks (500-600 g) dry with paper towels to remove excess moisture. Then place them on the rack, ensuring they do not touch each other.

In a small saucepan, melt coconut oil (55 g) and use a brush or spoon to evenly coat the chicken drumsticks.

Next, sprinkle them with smoked paprika (1/2 tsp), dried garlic (1/2 tsp), sea salt or pink Himalayan salt (1/2 tsp), and black pepper (1/4 tsp) to taste.

Place the baking sheet with the chicken legs in the oven and bake for 25 minutes.

After that, carefully flip the drumsticks and continue baking for another 10-20 minutes, until they reach a golden crust.