Air Fryer Chicken Drumsticks
Juicy, tender, and incredibly crispy chicken drumsticks with a perfectly spiced, smoky crust. Choose between a fiery Indian masala rub or a classic sweet and tangy BBQ glaze for a foolproof, crowd-pleasing main course.
Equipment
Ingredients
- 8 chicken drumsticks about 2.5-3 lbs, skin-on
- 1 tbsp olive oil or melted butter
- 1 tbsp lemon juice or vinegar
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cumin powder for Indian version
- ½ tsp coriander powder for Indian version
- ½ tsp turmeric powder for Indian version
- ¼ tsp cayenne pepper or to taste, for Indian version
- ½ cup BBQ sauce for BBQ version, plus extra for brushing
- 1 tbsp brown sugar for BBQ version
- 1 tsp smoked paprika for BBQ version
Instructions
- Pat the chicken drumsticks completely dry with paper towels. This is essential for getting crispy skin. Using a sharp knife, make 2-3 shallow slashes on the meaty part of each drumstick. This helps the marinade penetrate and the fat render.
- In a large bowl, prepare the base marinade: whisk together the olive oil, lemon juice, paprika, garlic powder, onion powder, salt, and black pepper.
- For Spicy Indian Masala Version: Add the cumin powder, coriander powder, turmeric powder, and cayenne pepper to the base marinade. Mix well to form a paste.
- For BBQ Version: Add the brown sugar and smoked paprika to the base marinade. Mix well. Do not add the BBQ sauce yet; it will be brushed on later.
- Add the drumsticks to the bowl and rub the marinade mixture evenly all over each piece, making sure to get it into the slashes. Cover and marinate in the refrigerator for at least 15 minutes or up to 4 hours for best flavor.
- Preheat your air fryer to 380°F (193°C) for 5 minutes. Lightly grease the air fryer basket.
- Arrange the drumsticks in the basket in a single layer, ensuring they are not touching. You may need to cook in batches. Air fry at 380°F (193°C) for 20-25 minutes.
- Flip the drumsticks halfway through the cooking time. For the BBQ version, brush generously with BBQ sauce after flipping.
- Check for doneness: the internal temperature should reach 165°F (74°C) and the skin should be deep golden brown and crispy. For extra crispiness on the BBQ version, you can brush with more sauce and air fry for an additional 2-3 minutes.
- Let the drumsticks rest for 5 minutes before serving. This allows the juices to redistribute, ensuring they are juicy and tender.
Notes
🔹 Drying the chicken skin is the key to maximum crispiness.
🔹 The slashes in the drumsticks help render fat and allow flavor to penetrate.
🔹 If using BBQ sauce, apply it in the last 10 minutes of cooking to prevent burning.
🔹 Always use a meat thermometer to ensure safe internal temperature (165°F/74°C).
Nutrition
Calories: 320kcalCarbohydrates: 4gProtein: 28gFat: 21gSaturated Fat: 5gCholesterol: 140mgSodium: 750mgPotassium: 320mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 2mgCalcium: 2mgIron: 10mg
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