Preheat the oven to 425°F. Line a large baking sheet with aluminum foil and place a wire rack on top. Lightly grease the wire rack to prevent the chicken from sticking.

Pat the chicken drumsticks thoroughly dry with paper towels. Removing as much surface moisture as possible will help the skin become crispy.

In a large mixing bowl, combine 1 tablespoon baking powder, cornstarch, salt, black pepper, garlic powder, onion powder, and smoked paprika.

Add the chicken drumsticks to the seasoning mixture. Toss until each drumstick is evenly coated.

Drizzle the olive oil over the chicken and toss again until the seasoning mixture lightly adheres to the drumsticks.

Arrange the drumsticks in a single layer on the prepared wire rack. Leave a little space between each piece so hot air can circulate around the chicken.

For even crispier skin, sprinkle the drumsticks lightly with the additional ½ teaspoon baking powder, if desired.

Bake for 25 minutes. Flip each drumstick and return the chicken to the oven.

Continue baking for another 20 to 25 minutes, or until the skin is deep golden brown and crispy and the chicken reaches an internal temperature of 175°F.

For extra-crispy skin, turn the oven to broil and broil the drumsticks for 2 to 3 minutes. Watch carefully to prevent burning.

Remove the chicken from the oven and allow it to rest for 5 minutes before serving.