A straightforward guide to get juicy, safe and crispy drumsticks from your air fryer every time.
Quick answer
For standard-sized chicken drumsticks, cook at 190°C (375°F) for 18–22 minutes, flipping halfway through. Always check the internal temperature — drumsticks are safe at 75°C (165°F) — then rest a few minutes before serving.
Timing guide
Use this table as a starting point — adjust for your air fryer model and drumstick size.
| Drumstick Size | Temp | Time | Notes |
|---|---|---|---|
| Small (≈90–110 g) | 190°C | 16–18 min | Flip at half time |
| Standard (≈120–160 g) | 190°C | 18–22 min | Check internal temp |
| Large (over 160 g) | 200°C | 22–26 min | May need extra 2–3 min |
Tip: Thickness, starting temp (fridge vs room) and how crowded the basket is will change times. Use a probe thermometer for best results.
Step-by-step: Perfect air-fryer drumsticks
1. Pat dry
Remove excess moisture with paper towels — dry skin crisps more easily.
2. Season or marinate
Coat with a light oil and rub your seasoning on. Simple mix: salt, pepper, garlic powder and smoked paprika. For extra flavour, marinate for 30 minutes to a few hours.
3. Preheat the air fryer
Preheat to 190°C for 2–4 minutes if your model recommends it — this helps the skin start crisping immediately.
4. Arrange in a single layer
Space the drumsticks so hot air circulates around each piece. Cook in batches if needed.
5. Cook and flip
Cook for the recommended time and flip halfway to brown evenly. If you like extra-crispy skin, finish with 1–2 minutes at 200°C.
6. Check temperature & rest
Insert a meat thermometer into the thickest part (not touching bone). When it reads 75°C (165°F), remove and rest 3–5 minutes — resting locks in juices.
Flavor ideas & coatings
- Classic: Salt, pepper, garlic powder, smoked paprika.
- Sticky glaze: Brush with honey-soy or BBQ sauce during last 3 minutes.
- Crispy crumb: Lightly coat with seasoned panko for extra crunch (spray oil on crumbs).
- Spicy: Add cayenne or chilli flakes to the rub.
Common mistakes to avoid
- Overcrowding the basket — leads to steaming, not crisping.
- Skipping the flip — one side may overbrown while the other stays pale.
- Relying only on time — always confirm with a thermometer.
- Adding sugary sauces too early — they can burn. Add in the last few minutes.
Safety and serving tips
Keep raw poultry separate when prepping. Use tongs to turn drumsticks. After cooking, rest meat for a few minutes and serve with sides like roasted veg, salad or rice. Leftovers keep well in the fridge for 2–3 days — reheat in the air fryer for a few minutes to refresh the skin.
