Step by step

Method

5 steps

1. 1

   Pat 8 chicken drumsticks (about 2½ lb) dry with paper towels. Toss with 1 tablespoon olive oil, 1½ teaspoons garlic powder, 1 teaspoon kosher salt, ¾ teaspoon black pepper, ½ teaspoon crushed dried rosemary, and ½ teaspoon dried parsley until coated.

2. 2

   Preheat the air fryer to 380°F. Lightly mist the basket if it isn't nonstick.

3. 3

   Arrange the drumsticks in a single layer with a little room around each one. Cook in batches if your basket's small.

4. 4

   Air fry 22–28 minutes, turning every 8–10 minutes, until the skin is browned and crisp. Check the thickest drumstick without touching bone — it must hit at least 165°F; dark meat is especially tender closer to 175–185°F.

5. 5

   Rest 5 minutes before serving. You want juicy garlic-herb drumsticks with crackly skin — not rubbery pale skin or dried-out meat pulling off the bone too soon.