Ingredients:

  • 8 bone-in, skin-on Chicken Drumsticks (about 2 lbs)
  • 1 Tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Dried Thyme
  • 1 tsp Kosher or Sea Salt
  • 1/2 tsp freshly ground Black Pepper
  • 1 tsp Aluminium-Free Baking Powder
  • 1 Tbsp Olive Oil or Neutral Oil

Instructions:

  1. Pat the drumsticks aggressively dry with paper towels. This step is crucial for achieving crispy skin.
  2. In a mixing bowl, whisk together the smoked paprika, garlic powder, onion powder, thyme, salt, pepper, and baking powder to create the dry rub.
  3. Drizzle the oil over the drumsticks and toss to lightly coat. Sprinkle the dry rub mixture over the chicken and use your hands to ensure every piece is evenly coated, pressing the spices gently onto the skin.
  4. Cover the bowl and refrigerate for at least 30 minutes (up to 4 hours recommended) to allow the seasonings to adhere and penetrate the meat.
  5. Preheat your air fryer to 380°F (195°C) for 5 minutes.
  6. Arrange the drumsticks in the air fryer basket in a single layer. Do not overcrowd; cook in batches if necessary to ensure proper air circulation.
  7. Air fry for 12 minutes.
  8. Using tongs, flip the drumsticks over. Increase the heat to 400°F (200°C) and cook for another 8 to 13 minutes, or until the internal temperature reaches 165°F (74°C).
  9. For maximum crispiness, continue cooking in 2-minute bursts until the skin is deep golden brown and the internal temperature reaches 175°F–180°F (80°C–82°C).
  10. Remove the drumsticks and let them rest on a wire rack for 5 minutes before serving.