Ingredients

Main Ingredients

• 8 raw chicken drumsticks (approx. 2 to 2.5 lbs), bone-in, skin-on.
• 1 tablespoon avocado oil or extra-virgin olive oil (high-smoke-point oils deliver the cleanest sear).

Signature Seasoning Rub

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (substitute sweet paprika for a milder profile)
• 1 teaspoon dried oregano or Italian seasoning
• 1 teaspoon sea salt or coarse kosher salt
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon aluminum-free baking powder (the key to extra-crispy skin!)
• ¼ teaspoon cayenne pepper (optional, for a subtle spicy kick)

Instructions

1. Pat the chicken drumsticks thoroughly dry using heavy-duty paper towels. Excess moisture on the skin produces steam instead of crispiness. Make sure the drumsticks reach near room temperature by letting them sit on the counter for 10 minutes before seasoning.
2. In a small bowl, whisk together the garlic powder, onion powder, smoked paprika, dried oregano, salt, black pepper, baking powder, and optional cayenne pepper until evenly blended. Place the dried drumsticks in a large mixing bowl, drizzle with 1 tablespoon of oil, and toss to coat lightly. Sprinkle the dry seasoning mixture evenly over the chicken, rubbing it into all sides and under the edges of the skin.
3. Preheat your air fryer to $400^\circ\text{F}$ ( $200^\circ\text{C}$ ) for 3 to 5 minutes. Preheating ensures the chicken starts crisping immediately upon contact with the air fryer basket.
4. Lightly spray the air fryer basket with non-stick cooking spray (avoid aerosol propellants on non-stick coatings). Arrange the drumsticks in a single layer with at least half an inch of space between each piece for proper heat circulation. Do not overcrowd; cook in two batches if necessary. Air fry at $400^\circ\text{F}$ ( $200^\circ\text{C}$ ) for 12 minutes.
5. Open the basket and use tongs to flip each drumstick over. Air fry for an additional 10 to 13 minutes at $400^\circ\text{F}$ ( $200^\circ\text{C}$ ). The drumsticks are done when the skin is golden and crisp, and an instant-read meat thermometer inserted into the thickest part (without touching the bone) registers at least $165^\circ\text{F}$ ( $74^\circ\text{C}$ ). For dark meat, an optimal internal temperature of $175^\circ\text{F}$ – $185^\circ\text{F}$ yields the most tender texture.
6. Transfer the drumsticks to a clean cutting board or serving platter and let them rest for 5 minutes before serving. This permits the juices to redistribute throughout the meat rather than running out onto the plate.

Nutrition

Calories: 310 kcal — · Protein: 34 g 68% · Fat: 18 g 23% · Carbohydrates: 2 g 1% ├─ Dietary · Saturated Fat: 4.5 g 23% ├─ Trans · Fiber: 0.5 g 2% └─ · Sugar: 0 g 0% · Sodium: 620 mg 27%