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Air Fryer BBQ Chicken Drumsticks - Crispy, Juicy, and Easy

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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 chicken drumsticks (about 2–2.5 pounds), patted dry
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon chili powder or cayenne (optional, for heat)
  • 1 cup BBQ sauce, divided (use your favorite)
  • 1–2 teaspoons apple cider vinegar or lemon juice (optional, to brighten)
  • Chopped fresh parsley or sliced green onion, for garnish (optional)

Method
 

  1. Prep the drumsticks: Pat the chicken very dry with paper towels. Dry skin means better browning and crisping.
  2. Season: In a large bowl, toss drumsticks with olive oil, salt, pepper, garlic powder, onion powder, paprika, and chili powder if using. Rub well to coat evenly.
  3. Preheat the air fryer: Set your air fryer to 380°F (193°C) for 5 minutes. A hot basket helps prevent sticking and speeds up crisping.
  4. Air fry, round one: Arrange drumsticks in a single layer, leaving space between them. Cook at 380°F for 18–20 minutes, flipping halfway. They should start to brown and the skin should look rendered.
  5. Brush with BBQ sauce: Mix 3/4 cup BBQ sauce with the vinegar or lemon juice if using. Brush generously over all sides of the drumsticks.
  6. Air fry, round two: Increase heat to 400°F (204°C). Cook for 4–6 more minutes, flipping once and brushing with a little more sauce. You want the sauce to caramelize and get glossy.
  7. Check doneness: Use an instant-read thermometer. The thickest part should reach 165°F (74°C), but for drumsticks, 175–185°F often tastes better and stays juicy since the connective tissue breaks down more.
  8. Rest and serve: Let the chicken rest 5 minutes. Brush with the remaining BBQ sauce if you like it extra saucy. Garnish and serve warm.