Air Fryer Chicken Legs

Ingredients & Substitutions

Here I explain the best ingredients for my air fryer chicken legs recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Chicken Drumsticks – I try to choose pieces close in size, because small ones can finish before larger ones brown, and I don’t like having to pull them at different times. If you have the drumstick and thigh attached, use my air fryer chicken quarters recipe instead. This recipe works best for bone-in cuts; if you have boneless, try my air fryer chicken tenders or air fryer boneless chicken thighs.
• Compound Butter – To make it, I mix unsalted butter with fresh garlic, parsley, and sea salt. Tucking it under the chicken skin is the little step that makes these chicken drumsticks in the air fryer taste seasoned all the way through, not just on top. You can also use one of the flavors from my compound butter tutorial.
• Garlic – I prefer fresh minced garlic here for the best flavor. In a pinch, you can use 1/2 teaspoon jarred garlic or 1/8 teaspoon garlic powder for each clove.
• Fresh Parsley – Feel free to swap in other herbs if you like. You can use dried herbs, but I recommend reducing the amount to 1 teaspoon (instead of 1 tablespoon of fresh), because they are more concentrated.
• Spices – I kept the outside simple with smoked paprika, sea salt, and black pepper. The paprika helps the skin look deeply golden and adds a light smoky flavor. For a more savory, earthy version, use my poultry seasoning instead, but keep the salt. You can also add other spices you have in your pantry, such as onion powder or even cumin.

FREE 5-Ingredient Recipe EBook

GET IT NOW

How To Cook Chicken Legs In The Air Fryer

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Make the compound butter. Mash the softened butter, garlic, parsley, and sea salt with a fork. It should look spreadable, not hard or melted.
2. Season under the skin. Pat the chicken legs dry with paper towels. Run your hand under the skin to separate it from the meat, then place a dollop of butter underneath and press gently so that it spreads out. I do this slowly, so the skin doesn’t rip.

3. Season the outside. Sprinkle the drumsticks with smoked paprika, black pepper, and more sea salt. I pat the seasoning lightly into the skin to help it stick.
4. Arrange the chicken drumsticks in the air fryer. Place the drumsticks in a single layer, skin side down, with space between them. If they are touching, cook in batches so the air can circulate and brown every side.
5. Air fry, flip, and air fry again. Cook until the skin is golden and crispy, and the inside is cooked through, flipping halfway. See my recommended timing below to ensure your air fryer chicken legs turn out super juicy!

How Long To Cook Chicken Drumsticks In The Air Fryer?

Chicken legs in the air fryer take about 18-20 minutes at 380 degrees F, flipping halfway through. Smaller drumsticks may be done a couple minutes sooner (16-18 minutes), while larger ones can need a few extra minutes (20-24 minutes).

I use time as a guide, but temperature is what matters most. For the juiciest air fryer chicken legs, aim for an internal temperature of at least 170 degrees F. Even 180 is fine! While chicken is safe at 165 degrees F, I like dark meat higher because the collagen has more time to break down, so making it taste more tender.

Just to be sure, I use this quick instant-read meat thermometer to check. (Make sure not to touch the bone, because the reading won’t be accurate near it.) You can always add a couple more minutes to this this air fryer chicken drumsticks recipe if the internal temp isn’t quite there.

If the skin is getting dark before the inside is done, lower the air fryer to 350 degrees F for the last few minutes. If the chicken is cooked through but the skin isn’t crisp enough, add 1-2 minutes at the end.

Seasoning Variations

I usually make these air fryer chicken legs as written, but the same method works with different seasonings. Keep the butter under the skin, then change the spices on top:

• Lemon Pepper – Use lemon pepper seasoning on the outside, then finish with a squeeze of fresh lemon. I like this one when I’m serving the drumsticks with salad or asparagus.
• BBQ – Air fry chicken legs until they are almost done, brush with your favorite BBQ sauce (I use sugar free BBQ sauce), then cook for the last couple of minutes. Adding the sauce near the end keeps it from burning.
• Buffalo – Skip the smoked paprika and toss the cooked drumsticks with buffalo sauce at the end. I use the same ratio of sauce and butter from my buffalo wings. This gives you the same vibe, but with meatier pieces.
• Ranch – Replace the outside spices with my ranch seasoning. A fun and different seasoning from the usual!

Serving Ideas

These air fryer chicken legs are savory and garlicky, so I like sides that are simple enough not to compete with them:

• Fresh Salads – My simple spring mix salad, Greek salad, or BLT salad balances the rich chicken and doesn’t add much effort to my dinner. You can usually throw them together while you have the chicken drumsticks in the air fryer!
• Veggies – For easy options, try my sauteed asparagus, roasted broccoli, or zucchini noodles. If you prefer to cook your side in the same appliance, my air fried brussels sprouts are perfect. (I cook them first, then toss in the air fryer again for a minute to crisp up after the chicken is done.)
• Comfort Sides – For a heartier plate, add rice or air fryer potatoes. I like to make a double batch of the garlic butter and melt it over them!