Crispy Air Fryer Chicken Drumsticks
Servings: 3 portions
Calories: 365kcal
Tender, juicy chicken drumsticks with golden, blistered skin cooked in just 25 minutes. A quick, flavorful weeknight dinner made without flour, cornstarch, or baking powder.
Print Recipe
Equipment
- 1 mixing bowl large
- 1 Cosori Air Fryer XXL or any basket-style air fryer
- 1 Tongs silicone-tipped
- 1 Instant-read meat thermometer
Ingredients
- 780 g chicken drumsticks skin-on, bone-in; 6 units
- 2 tablespoon olive oil extra-virgine
- 1 teaspoon paprika Hungarian sweet
- 1 teaspoon thyme dried
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- 1 teaspoon sea salt fine
- 1 teaspoon ground pepper freshly ground
Instructions
- Dry the chicken: Pat each chicken drumstick thoroughly with paper towels on all sides to remove any surface moisture.
- Season: Place the dried drumsticks into a large mixing bowl. Pour over 2 tablespoons of olive oil, then add the paprika, dried thyme, coriander, turmeric, salt, and black pepper. Massage thoroughly with your hands until every drumstick is evenly coated in the spice rub.
- Load the basket: Arrange the drumsticks in a single layer inside the unheated air fryer basket, leaving space between each piece for maximum airflow. Give the tops a light mist of olive oil spray if desired.
- Air fry (Side 1): Set the air fryer to 195°C (385°F) and cook for 12 to 13 minutes until golden on top.
- Flip (Side 2): Open the basket, turn each drumstick over using silicone tongs, and slide the basket back in. Continue cooking for another 12 to 13 minutes (25 minutes total cook time).
- Check doneness: Ensure the internal temperature reads between 82°C and 88°C (180°F–190°F) near the bone for the most tender meat.
- Rest and serve: Transfer to a warm plate and let rest for 4 to 5 minutes so the juices settle before serving.
Video
Notes
- Skin Crispiness: Surface moisture is the enemy of crisp skin. Never skip drying the drumsticks with paper towels before oiling.
- Don’t Overcrowd: Ensure the drumsticks do not overlap or touch. If cooking more than six, cook in two separate batches.
- Internal Temperature: Dark poultry meat benefits from cooking beyond 74°C (165°F). Taking drumsticks to 82°C–88°C (180°F–190°F) breaks down tough collagen into gelatin, leaving the meat fall-apart tender.
- Extra Crisp Finish: For extra crackling blistered skin, bump the temperature to 205°C (400°F) for the final 2 to 3 minutes.
- Reheating: Reheat chilled drumsticks in the air fryer at 180°C (350°F) for 4 to 5 minutes to restore crispy skin. Avoid the microwave.
Nutrition
Calories: 365kcal | Carbohydrates: 1g | Protein: 31g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 160mg | Sodium: 957mg | Potassium: 422mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 167IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg
