Air Fryer Chicken Drumsticks
These drumsticks come out with shatteringly crispy skin on the outside and fall-off-the-bone juicy meat on the inside, all without a drop of deep fryer oil or a hot, greasy oven to deal with.
Equipment
- Air fryer - Basket-style or oven-style both work; should fit 6-8 drumsticks in a single layer
- Large mixing bowl
- Paper towels
- Instant-read meat thermometer
- Tongs
- Small bowl
Ingredients
- 6 chicken drumsticks - bone-in, skin-on, about 2-2.5 lbs or 900g-1.1kg total
- 1 tablespoon olive oil - or avocado oil, 15ml
- 1 teaspoon baking powder - aluminum-free preferred
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried oregano
- 1 teaspoon salt - or to taste
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper - optional, for heat
Instructions
- Pat the drumsticks thoroughly dry with paper towels on all sides. Moisture on the skin prevents crisping.
- In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, baking powder, and cayenne if using. Stir until evenly mixed.
- Place dried drumsticks in a large bowl, drizzle with olive oil, and toss to coat. Sprinkle the spice mixture over the drumsticks and toss again until evenly coated on all sides.
- Preheat the air fryer to 400°F (200°C) for 3 to 5 minutes.
- Place the seasoned drumsticks in the preheated air fryer basket in a single layer with space between each piece. Do not overcrowd.
- Air fry at 400°F (200°C) for 12 minutes without opening the basket.
- Flip each drumstick carefully with tongs and air fry for another 10 to 13 minutes until the skin is deep golden brown and crispy.
- Insert an instant-read thermometer into the thickest part of the largest drumstick without touching bone. Ensure it reaches at least 165°F (74°C), or 175°F-180°F (79°C-82°C) for more tender meat.
- Transfer drumsticks to a plate or wire rack and let rest for 3 to 5 minutes before serving.
Notes
- Always pat the chicken dry. Moisture is the enemy of crispy skin in any cooking method, especially the air fryer.
- Don't skip the baking powder. It creates the ideal chemical conditions for the skin to brown faster and more completely.
- Arrange in a single layer with space between each piece. Even if it means cooking in two batches, give the hot air room to circulate.
- Use an instant-read thermometer every time. Air fryers vary significantly by brand and model; a thermometer removes any guesswork.
- For extra crispiness, add 2 to 3 minutes at the end of the cook time if the skin isn't as golden as you'd like.
- Store cooled drumsticks in an airtight container in the refrigerator for up to 4 days.
- To freeze, wrap each drumstick individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months.
- Reheat in the air fryer at 375°F (190°C) for 5-7 minutes to restore crispiness. The oven also works; the microwave will soften the skin.
- Try variations like BBQ (brush with sauce in the last 3-5 minutes), Lemon Herb (add lemon zest and herbs), or Buffalo-style (toss in buffalo sauce after cooking).
- For best results, bring drumsticks to room temperature for 10-15 minutes before cooking to promote even cooking.