Finger-Lickin' Baked Chicken Legs (Crispy Skin)

Make the spice rub
0 Put all the ingredients for the spice rub in a small bowl. Mix together well, using a fork or small whisk to incorporate, breaking up any clumps of sugar. See note below.
Season and bake the chicken
2 Arrange an oven rack to the center position. Preheat the oven to 425 degrees (220 C). Line a baking sheet with parchment or foil, or use a non-stick sheet pan.
4 Pat the chicken legs with a paper towel to remove excess moisture. Arrange them on the prepared baking sheet so they don't touch. Drizzle with the oil, turning to coat. For even crispier skin, arrange the chicken on a rack.
5 Sprinkle half the spice rub on one side of the chicken legs, then turn them over and sprinkle them with the remaining rub. Turn them over a few times to coat them evenly in the spices and oil. 
6 Bake 20 minutes. Use a pair of tongs to flip the chicken legs over. Return to the oven. Bake an additional 20-25 minutes. The meat should feel tender when pierced with a fork or tip of a knife, and the skin should be crisp and starting to pull away from the meat. You can use an instant-read thermometer if you're not sure — it should read anywhere between 165-175 F (75-80 C).
7 Scatter the cilantro over the chicken. Serve warm, with the pan juices and lots of napkins!