Ingredients

8 chicken drumsticks, skin-on for that delicious crispy finish
2 tablespoons olive oil, divided
2 teaspoons baking powder (not baking soda – this helps create crisp skin)
½ teaspoon black pepper (or to taste)
2 teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon paprika (smoked paprika adds extra depth if available)

Directions

Start by patting your chicken drumsticks dry with paper towels. Moisture is the enemy of crispiness, so make sure they’re as dry as possible.

In a large bowl, toss the drumsticks with 1 tablespoon of olive oil to ensure the seasoning sticks evenly.

In a separate small bowl, combine the baking powder, pepper, garlic powder, kosher salt, and paprika. Mix well.

Sprinkle the seasoning mix over the drumsticks and toss until each piece is evenly coated.

Use a brush (or your hands) to apply the remaining 1 tablespoon of olive oil to the tops of the seasoned drumsticks. This helps the skin brown and crisp up beautifully in the air fryer.

Arrange the drumsticks in the air fryer basket in a single layer. Make sure there’s some space between each piece to allow hot air to circulate and crisp the skin.

Cook at 400°F (200°C) for 10 minutes.
After 10 minutes, flip the drumsticks and cook for another 10 minutes.

The drumsticks should be golden brown with crisp skin. The internal temperature should reach at least 165°F (74°C), but for fall-off-the-bone tenderness, aim for 175–185°F (80–85°C).