Air Fryer Chicken Drumsticks
These air fryer chicken drumsticks are coated in a simple smoky dry rub and cooked at 380°F until the skin turns golden and crispy while the meat stays juicy. No breading or deep frying needed, and they’re ready in under 30 minutes. Perfect for an easy weeknight dinner with minimal cleanup.
Equipment
- Air fryer
- Mixing bowl
- Tongs
- Meat thermometer
Ingredients
- 4 to 6 chicken drumsticks bone-in, skin-on
- 1 tablespoon vegetable oil canola or avocado oil
- 1 teaspoon kosher salt
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder reduce for milder taste
- 1/2 teaspoon black pepper ground
Instructions
- Pat drumsticks completely dry with paper towels to help the skin crisp.
- In a bowl, combine vegetable oil, salt, smoked paprika, chili powder, and black pepper.
- Coat each drumstick evenly with the spice mixture.
- Preheat the air fryer to 380°F for 3 minutes.
- Arrange drumsticks in a single layer in the basket or on the rack, leaving space for air circulation.
- Cook for 12 minutes without opening the basket.
- Flip the drumsticks using tongs.
- Cook for another 10–13 minutes until the skin is golden and crispy.
- Check internal temperature; it should reach 165°F at the thickest part near the bone.
- Let rest for 5 minutes before serving.
Notes
- For extra-crispy skin, pat the drumsticks very dry and avoid crowding the basket.
- If your air fryer runs cool, increase temperature to 390°F and monitor doneness.
- Flip once halfway through; this promotes even browning and crisping.
- Dry brining with salt overnight can enhance crispiness, but the dry rub alone works well.
- Reheat leftovers in the air fryer at 350°F for 5–6 minutes to restore crispiness.
- Flavor variations: toss in Buffalo sauce after cooking; swap chili powder for garlic powder and add thyme; or brush with gochujang-honey glaze in the last 3 minutes.