Air Fryer Chicken Drumsticks
These air fryer chicken drumsticks are crispy outside, juicy and tender inside, and seasoned with paprika, thyme, garlic, and onion. They cook in 25 minutes with simple pantry ingredients—no breading or deep frying required.
Equipment
- 6-quart air fryer
- Small mixing bowl
- Paper towels
- Pastry brush
- Instant-read thermometer
Ingredients
- 6 chicken drumsticks, about 1 ½ pounds
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
Instructions
- Preheat the air fryer to 380°F.
- Pat the drumsticks thoroughly dry with paper towels.
- Brush or rub each drumstick with a thin, even coating of olive oil.
- In a small bowl, mix the kosher salt, dried thyme, paprika, garlic powder, onion powder, and black pepper.
- Sprinkle the seasoning over every side of the drumsticks.
- Arrange the drumsticks in one layer in the air-fryer basket.
- Cook at 380°F for 25 minutes, or until the thickest part reaches 170–175°F without touching the bone.
- Rest for 5 minutes before serving.
Notes
Six drumsticks generally fit in a large 6-quart or bigger air fryer. They may lightly touch, but do not stack or crowd them. If all six do not fit in one layer, cook them in batches.
Seasoning substitutions: Italian seasoning or herbes de Provence can replace the dried thyme in equal amounts. For a different flavor, use Cajun, Creole, or poultry seasoning, adjusting the salt if the blend already contains it.
Storage and Reheating: Transfer leftovers to an airtight container and refrigerate within 2 hours. Use within 3–4 days.
- Freeze: Store cooled drumsticks in a freezer-safe container for 3–4 months. Thaw overnight in the refrigerator.
- Reheat: Air fry at 350°F for 4–6 minutes, or until the center is warm and reaches 165°F.
Nutrition
Calories: 286.3kcalCarbohydrates: 1.2gProtein: 26.8gTotal Fat: 18.8gSaturated Fat: 4.4gCholesterol: 139.3mgSodium: 545.9mgPotassium: 354.6mgFiber: 0.3gSugar: 0.1g
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