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Crispy Chicken Drumsticks from the Air Fryer

AI-written · not yet kitchen-tested

Crisp skin only happens when it is dry before seasoning, so pat the drumsticks thoroughly with paper towels and do not pack them tightly: pieces that touch steam instead of browning. The amounts assume a basket of about 4 liters (roughly 4 quarts); the times are a guide, the real test is an internal temperature of 165 °F (75 °C).

  • Serves 4
  • Prep 10 min
  • Cook 50 min
  • Rest 15 min
  • Total 75 min
  • easy
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This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

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  • 8 chicken drumsticks about 2.5 lb in total
  • 1 tbsp canola oil
  • 2 tsp sweet paprika
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano crumbled
  • 1.5 tsp salt level
  • 0.5 tsp black pepper freshly ground
  • 0.5 tsp sugar for browning

Method

  1. Take the drumsticks out of the packaging and pat them dry all over with paper towels; moisture on the skin prevents crisping. Wash the board, knife and your hands in hot water after touching raw poultry.
  2. Stir the oil, both paprikas, garlic powder, oregano, salt, pepper and sugar together in a large bowl. Turn the drumsticks in it and massage the rub into the skin. Let them sit at room temperature for 15 minutes.
  3. Set the oven to 175 °F (80 °C) to keep the first batch warm. If the instructions for your air fryer call for preheating, preheat it for 3 minutes at 375 °F (190 °C).
  4. Lay four drumsticks side by side in the basket with space between them, never stacked. Cook at 375 °F (190 °C) for 12 minutes, then turn them with tongs and cook another 12 minutes.
  5. The skin should be deep golden and firm. To check, push a thermometer into the thickest part next to the bone: it should read 165 °F (75 °C) and the juices should run clear. If it is a few degrees short, keep cooking in 2-minute steps.
  6. Keep the first batch uncovered on a rack in the 175 °F (80 °C) oven; covered, the skin would go soft. Cook the remaining four drumsticks the same way: 12 minutes, turn, another 12 minutes, then check.
  7. Let all the drumsticks rest for 3 minutes before serving so the juices stay in the meat.

Tip: A meat thermometer is the safest tool here: drumsticks differ in size, and 165 °F (75 °C) at the center matters more than any clock.

Tip: If the skin darkens before the meat is cooked through, lower the temperature by 20 °F (10 °C) and cook a little longer; the pinch of sugar in the rub browns quickly.