Air Fryer Chicken Drumsticks
Air Fryer Chicken Drumsticks are seasoned with smoked paprika, garlic powder, and onion powder; cook at 400°F for 25 minutes until the skin is incredibly crispy and meat is juicy.
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Method
- 1
Pat drumsticks very dry with paper towels. This is critical for crispy skin.
- 2
Toss with olive oil, then coat evenly with all seasonings.
- 3
Arrange in a single layer — don't stack. Air fry at 400°F for 22-25 minutes, flipping at 12 minutes.
- 4
Check internal temp reaches 175°F for dark meat (they stay juicy at higher temps).
- 5
Rest 5 minutes before serving.
Pro tip. Dark meat is forgiving — it stays juicy even at 175-185°F thanks to more connective tissue. The key to crispy skin is dry chicken and high heat. Pat them bone-dry.
Why the air fryer wins here
- Ready in 25 minutes. The same dish takes about 45 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 5-7 minutes. Portion first so the meat heats evenly. Cover breast with foil if it's drying out. Full reheat guide for whole chicken (portioned).
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