Ingredients
Scale
- 8 chicken drumsticks (about 1.5 to 2 lbs)
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried parsley
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Fresh parsley or lemon wedges for garnish (optional)
Instructions
- Start by patting the chicken drumsticks dry with paper towels. Removing excess moisture is the secret to achieving maximum crispiness. Place the drumsticks in a large mixing bowl. Drizzle the olive oil over the chicken, tossing well to ensure every inch is coated. In a small ramekin, whisk together the garlic powder, thyme, rosemary, parsley, paprika, salt, and pepper. Sprinkle the seasoning mix over the chicken and use your hands or tongs to massage the spices into the skin until the meat is evenly coated.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Arrange the seasoned drumsticks in the air fryer basket in a single layer. Make sure they are not touching; leaving space between them allows the hot air to circulate freely. Slide the basket in and cook for 12 minutes. Open the basket, flip each drumstick using tongs, and cook for another 10 to 13 minutes. The chicken is ready when the skin is dark golden brown and a meat thermometer inserted into the thickest part reaches an internal temperature of 165°F (74°C).
- Carefully remove the drumsticks from the air fryer and transfer them to a serving platter. Let the chicken rest for 5 minutes before serving. This short rest period allows the juices to redistribute, ensuring the meat stays moist and tender. Garnish with a sprinkle of fresh chopped parsley and serve with lemon wedges on the side for a bright, acidic pop. Pair these drumsticks with a fresh garden salad, roasted vegetables, or a side of fluffy mashed potatoes for a complete meal.
- Cook Time: 35 minutes