Dry brining is my new thing, and it earns its keep here with these air fryer drumsticks. Overnight salt = shatter-crisp skin and juicy dark meat--no deep fryer. Keep them classic and crisp, or toss in one of three quick finishes: Nashville Hot, Lemon-Pepper Honey, or Garlic-Parmesan.
Why This Works
- Dry brine = flavor + crisp. Salt pulls moisture to the surface, then it reabsorbs--seasoned to the bone while the skin dries for better browning. Why and how it works.
- Aluminum-free baking powder. Raises surface pH and creates tiny bubbles = shatter when cooked. (Not baking soda.) Learn more.
- High heat + airflow. 400°F with space between pieces gives you even rendering and color; a short blast at the end locks it in.
- Cook dark meat to tender. Drumsticks eat best at 180–185°F (USDA safe minimum is 165°F)--juicy, pull-off-the-bone texture.
- Rest 5 minutes. The crust sets; juices stay put.
New to air frying? Start with Air Fryer Chicken Tenders (Parmesan Ranch).
Step-by-Step
Step 1: Dry brine
Salt on rack, uncovered 8–24h. This helps the skin dry out, ensuring it gets extra crispy.
Step 2: Mix coating
Whisk spices + baking powder.
Step 3: Season & toss
Blot dry, toss to coat evenly.
Step 4: Oil basket
Lightly oil to prevent sticking.
Step 5: Load & space
No crowding = crisp skin.
Step 6: Cook
400°F 25–28 min, to 180–185°F.
Want the air fryer drumsticks base recipe only? Jump to the recipe card
Finishes (Pick One)
Nashville Hot
Whisk 2 tablespoon butter, 2 teaspoon hot sauce, 1 teaspoon brown sugar, ½ teaspoon cayenne, ½ teaspoon paprika, ¼ teaspoon garlic powder. Brush on hot chicken. Serve with pickles.
Lemon-Pepper Honey
Warm 2 tablespoon honey with zest of 1 lemon and 1 teaspoon lemon-pepper. Toss to coat. Finish with a squeeze of lemon and cracked pepper.
Garlic-Parmesan
Toss hot chicken with 1 tablespoon butter + 1 teaspoon garlic powder, and ¼ cup finely grated Parmesan; finish with parsley.
More weeknight wins → Real-Life Dinners.
FAQs
You can, but you'll lose depth of flavor and some crisp. Even a 2–4 hour dry brine helps
It's the crisp cheat code--use aluminum-free baking powder. Don't swap in baking soda.
They’ll cook fine but won’t be as crispy. Oil lightly and start checking a few minutes earlier.
Same method works for thighs/wings. Cook at 400°F, flip halfway, and go by temp: dark meat is best at 180–185°F; wings are great at 175°F+.
Air fry at 375°F for 5–7 minutes to bring back the crunch
📖 Recipe
Air Fryer Chicken Drumsticks (Dry-Brined, Extra Crispy)
Ingredients
Base Drumsticks
- 2 lb. chicken drumsticks (5-7 pieces) patted very dry
- 2 tsp. kosher salt
- 1 ½ tsp. aluminum-free baking powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. black pepper
Optional Finishes (choose one)
Nashville Hot
- 2 Tbsp. butter
- 2 tsp. hot sauce
- 1 tsp. brown sugar
- ½ tsp. cayenne pepper
- ½ tsp. paprika
- ½ tsp. garlic powder
- dill pickle slices to serve
Lemon-Pepper Honey
- 2 Tbsp. honey
- zest of 1 lemon
- 1 tsp. lemon-pepper seasoning
Garlic-Parmesan
- 1 Tbsp. butter
- 1 tsp. garlic powder
- ¼ cup Parmesan cheese finely grated
Instructions
- Dry brine (8–24h): Loosen the skin and season drumsticks all over with kosher salt (get some under the skin if you can). Place on a rack over a sheet pan; refrigerate uncovered 8–24 hours.
- Season: Blot the chicken very dry. In a bowl, mix baking powder and spice blend. Toss drumsticks to coat; drizzle or spray lightly with oil until just glossy.
- Prep basket: Lightly oil the air-fryer basket. Arrange drumsticks skin-side up with space between pieces.
- Cook: Air fry at 400°F for 25-28 minutes, flipping at 12–14 minutes, until the thickest part reads 180–185°F (dark meat gets tender there).
- Color boost: Crank to max/425–450°F for 2–3 minutes for extra browning. Rest 5 minutes to set the crust.
Finish (optional)
- Nashville Hot: Melt butter; whisk in hot sauce, brown sugar, cayenne, paprika, garlic. Brush on chicken; serve with pickles.
- Lemon-Pepper Honey: Warm honey with lemon zest and lemon-pepper. Toss chicken; finish with a squeeze of lemon.
- Garlic-Parm: Toss hot chicken with butter, garlic powder, and Parmesan; finish with parsley.
Video
Notes
- Gluten-free: Naturally GF; just confirm your baking powder and spice blends are GF.
- Why baking powder? Aluminum-free baking powder raises pH and encourages crisp skin--don't swap in baking soda.
- Don't crowd: Space = airflow = crisp. Work in batches if needed.
- Make-ahead: Dry brine up to 24 hours. Reheat cooked drums at 375°F for 5–7 minutes.
- Heat levels: For Nashville hot, reduce or increase cayenne to taste.
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