Description
Four chicken drumsticks with a smoky paprika garlic rub, air fried at 400°F until the skin is crisp and the meat is tender, for two.
Ingredients
- 4 chicken drumsticks (about 1 1/4 pounds)
- 2 teaspoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional)
- Lemon wedges, for serving
Instructions
- Heat the air fryer to 400°F.
- Pat the drumsticks dry with paper towels. In a bowl, toss them with the olive oil, then sprinkle with the smoked paprika, garlic powder, salt, onion powder, oregano, pepper and cayenne, and toss until evenly coated.
- Arrange the drumsticks in the air fryer basket in a single layer with space between them. Air fry for 12 minutes.
- Turn the drumsticks with tongs and air fry for 10 to 12 minutes more, until the skin is browned and crisp and the thickest part reads at least 165°F; 175°F gives the most tender meat.
- Let the drumsticks rest for 5 minutes, then serve with lemon wedges.
Notes
Equipment: air fryer (about 4-quart basket or larger), mixing bowl, paper towels, tongs, instant-read thermometer
- Drumsticks vary in size; start checking the temperature early on the second side.
- For a sauced version, brush with your favorite sauce during the last few minutes.
- Do not crowd the basket; cook in two batches if your air fryer is small.
- Refrigerate leftover drumsticks in a covered container for up to 3 days.
- Reheat in the air fryer at 375°F until hot and crisp, to 165°F.
- Cook chicken to at least 165°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 5 minutes
- Rest Time: 5 minutes
- Cook Time: 24 minutes
- Category: Dinner
- Method: Air Fryer
- Cuisine: American