Air Fryer Chicken Drumsticks (Print-Friendly Version)
Skin-on drumsticks receive a baking-powder spice coating before air frying. Check the thick meat beside the bone rather than relying on the twenty-minute estimate.
ADVERTISEMENT
in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile
House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 8 chicken drumsticks, skin on
02 - 2 tablespoons olive oil, divided
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon pepper
05 - 2 teaspoons garlic powder
06 - 1 teaspoon kosher salt
07 - 1 teaspoon paprika
# How to Make It:
01 - Pat thawed drumsticks dry. Toss with one tablespoon oil. Mix baking powder, pepper, garlic powder, salt and paprika separately, then coat chicken.
02 - Brush with the remaining tablespoon oil and arrange in an uncrowded air-fryer basket. Cook at 400°F for ten minutes.
03 - Turn and cook about ten more minutes, then check thick centers reach 165°F without touching bone with the probe. Continue as needed for larger pieces.
04 - Transfer to a clean plate and rest briefly before serving. Cook additional batches with the same temperature checks.
# Extra Suggestions:
01 - Use baking powder as listed. Baking soda is not an equivalent substitution and can give an unpleasant taste.
02 - Only if air can circulate between them. Batch cooking is better than stacking the drumsticks.