Let Me Tell You About Air Fryer Chicken Drumsticks…
Okay, picture this: It’s a weeknight, I’ve got about as much energy as a wet sock, and my family is giving me that “Is dinner soon?” look. Instead of caving and ordering takeout (again), I pull out my trusty air fryer and toss in some chicken drumsticks. Honestly, it’s become such a regular thing here that I’ve even caught myself daydreaming about it during boring work calls. Oh, and one time—I accidentally grabbed cinnamon instead of paprika, but that’s a story for another day (the kitchen smelled like Christmas gone wrong).
Why I Keep Making This (And Maybe You Will Too)
I make these drumsticks when I’m craving something that feels like comfort food but won’t wipe me out for the rest of the night. My kids seriously cheer—out loud—for these; I almost wish they felt that way about broccoli (no chance). Sometimes, when we’ve had a long day and I can’t be fussed standing over a hot oven, the air fryer is a life-saver. Or, uh, dinner-saver. Plus, the clean-up is not bad (unless you accidentally drop, say, four tablespoons of oil on the floor—don’t ask).
What Goes In (And How I Fake It When Needed)
- 6 chicken drumsticks (I grab whatever’s cheapest, but organic is nice if you’re feeling fancy)
- 2 tablespoons olive oil (if I’m low, sunflower oil stands in and I swear no one notices)
- 1 heaped teaspoon garlic powder (granules are fine—it’s all garlic in the end, right?)
- 1 teaspoon smoked paprika (sometimes I use regular, and honestly only I can tell)
- 1 teaspoon dried thyme (or Italian seasoning, if that’s all I dig up from the spice graveyard)
- 1 teaspoon salt (give or take—my grandmother always swore by Maldon, but store brand works)
- 1/2 teaspoon black pepper (I don’t measure; I just give the grinder a few good twists)
- Optional: Pinch of cayenne for heat, or a dash of lemon juice at the end if you fancy
How I Actually Make These (Not the Fussy Way)
- Pat the chicken dry with paper towels. Or a clean-ish tea towel if you’ve run out. Whatever.
- Throw the drumsticks in a big bowl, pour in the olive oil, and add all the seasonings. I just get in there with my hands and squish it around until every bit looks coated. This is where I usually start humming something random.
- Preheat the air fryer to 200°C (400°F) for a couple minutes—though I sometimes forget. Doesn’t seem to make much difference, honestly.
- Arrange the drumsticks in a single layer in the basket. If they look like they’re squished in a phone booth, it’s ok, but you might want to cook in batches for the best crispy bits.
- Pop the basket in, set the timer for 10 minutes. After that, flip the drumsticks (with tongs if you’re fancy, or use a fork if that’s handy). Cook another 10-12 minutes, until the skin’s a bit charred, and juices run clear.
- If you’re not sure they’re done, just jab the meatiest bit with a knife—no pink, you’re good! (Sometimes I sneak a tiny taste at this point. Don’t tell my mother-in-law…)
Some Notes I Learned The Hard Way
- If you skip drying the chicken, the skin just won’t get crisp no matter how long you cook it. I’ve tried. Many times.
- Don’t overpack the air fryer basket. I once tried to cook a dozen drumsticks at once and ended up with weirdly steamed, kinda sad chicken.
- If you want serious crunch, spray or brush the drumsticks with a little extra oil at halftime.
Variations (Plus a Mishap)
- Sometimes I toss the drumsticks in buffalo sauce after cooking. My teenager calls these “next level” (which is, apparently, a compliment).
- One time I tried coating them in panko before air frying—eh, honestly, turned out messier than I expected. The panko mostly ended up in the basket, not on the chicken.
- Lemon-pepper seasoning swap—so fresh, I think I actually prefer it in summer.
What You’ll Need (But Don’t Panic If You Don’t Have It)
- Air fryer (obviously)—but I once cooked these in a fan oven at 220°C and they turned out fine, just not as crisp
- Tongs (I always lose mine; two forks work if you’re careful)
- Bowl for mixing (in a pinch, a clean pot is good too—sometimes all my bowls are in the dishwasher and I just can’t be bothered)
Keeping Leftovers (If That Ever Happens)
Store any extras in an airtight container in the fridge for up to 3 days, although, in my house, leftovers are kind of a mythical concept. If you do end up with some, they reheat pretty well in the air fryer for a few minutes (microwave is OK in a pinch but it makes the skin all flabby—blech).
How I Serve ‘Em (Or Just Eat ‘Em Straight Up!)
We usually pile the drumsticks on a big plate with paper towels underneath and just dive in—a free-for-all. Sometimes I’ll make potato wedges (or, let’s be honest, grab a bag of chips). A quick salad, maybe some coleslaw if I’m feeling motivated; and of course, ketchup. No one here eats the garnish, so mostly it’s just for photos, anyway.
The Things I’ve Learned (a.k.a. Don’t Mess These Up Like I Did)
- I tried rushing the flipping step once—ended up with unevenly cooked drumsticks and a lot of grumbling at the table.
- If you don’t check that the drumsticks are cooked through, you’ll regret it. Use a thermometer if you’ve got it, or just peek inside (better safe than sorry, especially when feeding picky eaters).
- Actually, I find it works better if you leave a little space around each drumstick. They brown nicer, and you don’t get soggy bottoms (which, let’s be real, no one likes).
FAQ: The Ones People Keep Asking Me
Can you use frozen drumsticks? Yea, although they take a bit longer and never quite get as crisp. Thaw first if you can. Otherwise, just add another 10 minutes and check halfway through.
What if my drumsticks are huge? Well, you might need a few more minutes’ cooking time, and maybe turn them more than once. Don’t stress—just check for doneness.
Do I need to marinate these? You can if you want, but honestly I’m just not that organized, so I probably never do. The seasoning still works great rubbing it on right before air frying.
Is it supposed to spit and smoke? Air fryers can be a bit noisy and smoky if the skin’s especially oily. Sometimes I pour a bit of water in the basket base to help, but results… may vary.
Can I add barbecue sauce? Absolutely! Just brush it on in the last few minutes so it doesn’t burn. Learned that the hard way. Oh, by the way, my neighbor did this and said it was the best chicken she’s ever made—though she might’ve just been flattering me (she’s after my air fryer, I just know it).
Hope you have fun making these! Chat soon—maybe over a plate of drumsticks?
Ingredients
- 8 chicken drumsticks
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
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1Preheat the air fryer to 400°F (200°C) for 3 minutes.
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2Pat the chicken drumsticks dry with paper towels.
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3In a large bowl, toss the drumsticks with olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and dried thyme until evenly coated.
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4Arrange the drumsticks in a single layer in the air fryer basket. Do not overcrowd.
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5Cook for 20-22 minutes, flipping halfway through, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
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6Remove from the air fryer and let rest for a few minutes before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
260 caloriescal
Protein:
32 gg
Fat:
13 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
2 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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