Air Fryer Chicken Drumsticks (Paprika–Garlic, Extra-Crispy)

Name: Air Fryer Chicken Drumsticks (Paprika–Garlic, Extra-Crispy)
Prep time: 10 min
Cook time: 22 min
Total time: 1 h 2 min
Yield: Serves 2 (4 drumsticks)
Ingredients: 4 chicken drumsticks (about 680 g / 1.5 lb total), patted very dry; 15 g (1 tbsp) neutral oil (avocado, grapeseed, or canola); 6 g (1 tsp) kosher salt (or 3 g / 1/2 tsp fine salt); 2 g (1 tsp) sweet paprika; 1.5 g (1/2 tsp) garlic powder; 1 g (1/2 tsp) onion powder; 1 g (1/2 tsp) freshly ground black pepper; 2 g (1/2 tsp) baking powder (aluminum-free preferred); Optional: pinch chili flakes or cayenne (0.2–0.5 g); Mayo–sour cream–pickle sauce (optional); Lettuce, roasted potatoes, sautéed mushrooms, caramelized onions (optional)

These air fryer drumsticks come out deeply browned with crisp, rendered skin and juicy meat, thanks to a quick dry-brine and a light baking-powder rub. The flavor is savory and warm (paprika, garlic, black pepper) and plays well with roasted potatoes, sautéed mushrooms, caramelized onions, and a tangy mayo–sour cream–pickle sauce. Great for weeknights because the air fryer does most of the work while you prep sides.

Total time: 62 minutes

Yield: Serves 2 (4 drumsticks)

Ingredients

4 chicken drumsticks (about 680 g / 1.5 lb total), patted very dry
15 g (1 tbsp) neutral oil (avocado, grapeseed, or canola)
6 g (1 tsp) kosher salt (or 3 g / 1/2 tsp fine salt)
2 g (1 tsp) sweet paprika
1.5 g (1/2 tsp) garlic powder
1 g (1/2 tsp) onion powder
1 g (1/2 tsp) freshly ground black pepper
2 g (1/2 tsp) baking powder (aluminum-free preferred)
Optional: pinch chili flakes or cayenne (0.2–0.5 g)
Mayo–sour cream–pickle sauce (optional)
Lettuce, roasted potatoes, sautéed mushrooms, caramelized onions (optional)

Instructions

Pat the drumsticks (4 drumsticks / about 680 g) very dry with paper towels. Drier skin = crispier skin.
In a bowl, combine kosher salt (6 g / 1 tsp), sweet paprika (2 g / 1 tsp), garlic powder (1.5 g / 1/2 tsp), onion powder (1 g / 1/2 tsp), black pepper (1 g / 1/2 tsp), and baking powder (2 g / 1/2 tsp). Add optional chili (0.2–0.5 g) if using.
Toss drumsticks with neutral oil (15 g / 1 tbsp) until lightly coated, then toss thoroughly with the spice mix until evenly covered.
For best texture, rest uncovered on a rack (or on a plate) in the fridge 30 minutes to 24 hours (rest time optional but strongly recommended). If you skip the rest, proceed immediately.
Preheat the air fryer to 200°C / 400°F for 3–5 minutes.
Arrange drumsticks in a single layer with a little space between them (work in batches if needed).
Air fry at 200°C / 400°F for 10 minutes. You’re looking for the skin to start rendering and taking on pale golden patches.
Flip, then air fry another 8–12 minutes at 200°C / 400°F until the skin is deep golden-brown with crisp, slightly blistered spots and the fat has visibly rendered.
Check the thickest drumstick at the meatiest part near the bone: target 74°C / 165°F minimum, but drumsticks eat best around 82–88°C / 180–190°F (more tender, collagen melted).
If you want extra crackle, air fry 2–3 minutes more, watching closely—the spice rub can go from deep brown to bitter if it scorches.
Rest 5 minutes before serving so juices settle; the skin will stay crisp.
Serve hot with your mayo–sour cream–pickle sauce, plus roasted potatoes and a pile of sautéed mushrooms/caramelized onions if you’ve got them prepped.

Notes

Storage: Cool and refrigerate up to 4 days. Re-crisp in the air fryer at 190°C / 375°F for 5–8 minutes until the skin re-crackles and the meat is hot. Make-ahead: Season up to 24 hours ahead and rest uncovered for best skin. No baking powder? Skip it—still good, just slightly less crackly. Sauce idea (no yogurt): mayo + sour cream + chopped pickles + pickle brine + black pepper.