Crispy Air Fryer Chicken Drumsticks
These deliciously Crispy Air Fryer Chicken Drumsticks are foolproof, budget-friendly, and quick to make, a real game-changer for weeknight dinners.
Ingredients
- 1 kg chicken legs (10-12 pieces)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp cajun spices
- ½ tsp cayenne pepper
- ½ tbsp tomato paste
Instructions
- Set your air fryer to 392°F (200°C) and let it heat up for a few minutes, while preparing your chicken drumsticks.
- Pat the drumsticks dry with paper towels.
- In a large bowl, toss them with olive oil, tomato paste, and your chosen seasonings until evenly coated.
- Place the drumsticks in a single layer in the air fryer basket, ensuring they don't overlap.
- Air fry for 12 minutes, then flip the drumsticks and cook for an additional 12minutes. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer. Depending on the size of your drumsticks and your air fryer, you might need 2–3 extra minutes.
- Let the drumsticks rest for a few minutes before serving to allow the juices to redistribute.
Notes
- Dry the Chicken Well - Moisture on the surface of the drumsticks will stop them from crisping up. Use paper towels to pat the chicken dry before adding oil and seasoning. It only takes a minute but makes a huge difference.
- Use a Light Hand with Oil - Too much oil can lead to soggy skin. A tablespoon is more than enough for 10-12 drumsticks. You just need enough to help the seasoning stick and promote browning.
- Leave Space in the Basket - Air fryers work by circulating hot air, so if the chicken pieces are overlapping, they won’t crisp evenly. Cook in batches if you need to.
- Flip for Even Crispines - Turning the drumsticks halfway through helps both sides brown evenly. If your air fryer has hot spots, rotating the drumsticks during cooking can help too.
- Check the Temp, Not Just the Time - Different air fryer models cook at slightly different rates. Always check the internal temperature with a meat thermometer to be sure—you're aiming for 165°F (74°C).
- Let Them Rest Before Serving - A short rest after cooking helps the juices redistribute. If you cut into the chicken right away, the juices might run out and leave the meat dry.