If you’re craving crispy, flavour-packed chicken without the carbs or mess of deep frying, these Air Fryer Chicken Drumsticks with Paprika are your new go-to. The air fryer delivers irresistibly golden skin and juicy meat in under 30 minutes, making this a perfect weeknight dinner or meal prep staple.
Smoked paprika brings a bold, savoury depth, while garlic and a hint of cayenne add subtle warmth. With just a handful of ingredients, you’ll create drumsticks that rival any takeaway—without the guilt. This method keeps the chicken succulent inside and shatteringly crisp outside, all with minimal oil.
Simply coat the drumsticks in a paprika-spiced rub, air fry until golden and cooked through, and serve hot. Pair with a fresh salad or creamy dip for a satisfying keto meal that’s big on flavour and low on fuss.
At a glance
- Time: 30 minutes
- Difficulty: Easy
- Servings: 4
- Cost: Affordable
Macros (per serving)
- Protein: 24 g
- Fat: 13 g
- Carbs: 1 g
- Energy: 220 kcal
Ingredients
- 8 pieces Chicken drumsticks (Skin-on for best crispness)
- 2 tbsp Olive oil (Helps crisp the skin)
- 2 tsp Smoked paprika (Adds smoky depth)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt (Adjust to taste)
- 1/2 tsp Black pepper
- 1/4 tsp Cayenne pepper (Optional, for heat)
Equipment Needed
- Air fryer
- Large mixing bowl
- Tongs
- Measuring spoons
- Kitchen paper
Steps
- Pat the chicken drumsticks dry with kitchen paper to help the skin crisp.
- In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
- Add the drumsticks to the bowl and toss thoroughly to coat each piece evenly in the spice mixture.
- Preheat the air fryer to 200°C for 3 minutes.
- Arrange the drumsticks in a single layer in the air fryer basket, ensuring they don’t touch for even cooking.
- Air fry at 200°C for 12 minutes, then turn the drumsticks using tongs.
- Continue air frying for another 10–12 minutes, until the skin is deep golden and the juices run clear (internal temp 75°C).
- Rest the drumsticks for 3 minutes before serving to keep them juicy.
Allergens & Swaps
Allergens:
Recipe contains: No known allergens
Potential swaps:
- Olive oil → Avocado oil — Use if preferred or for a milder flavour.
- Chicken drumsticks → Chicken thighs (bone-in, skin-on) — Adjust cooking time as needed.
Serving Ideas
- Creamy garlic dip – adds a cool, tangy contrast.
- Fresh green salad – balances the richness of the chicken.
- Cauliflower mash – for a hearty, low-carb side.
Additional Info
Chefs Tips
- Pat the chicken very dry before seasoning for the crispiest skin.
- Don’t overcrowd the air fryer basket—cook in batches if needed.
- Let the drumsticks rest briefly after cooking to keep them juicy.
Variations
- Add lemon zest to the spice rub for a citrusy twist.
- Swap cayenne for chilli flakes for a different heat profile.
- Use chicken wings for bite-sized party food.
Troubleshooting
- If the skin isn’t crisp, air fry for an extra 2–3 minutes.
- If drumsticks are browning too quickly, reduce the temperature to 180°C for the final 5 minutes.
Storage & Reheating
Store cooled drumsticks in an airtight container in the fridge for up to 4 days, or freeze for longer storage.
- Fridge: up to 4 days
- Freezer: up to 2 months
- Reheat: Reheat in the air fryer at 180°C for 5–7 minutes until hot and crisp.
Ingredient Spotlight
Smoked paprika: Adds a deep, smoky flavour and vibrant colour without carbs.
Chicken drumsticks: Naturally juicy and flavourful, perfect for air frying.
FAQs
Can I use boneless chicken for this recipe?
Yes, but reduce the cooking time by 5–7 minutes as boneless pieces cook faster.
How do I know when the drumsticks are cooked?
The juices should run clear and the internal temperature should reach 75°C.
Can I make these ahead for meal prep?
Absolutely. Store cooked drumsticks in the fridge and reheat in the air fryer for best crispness.
Is smoked paprika necessary?
Smoked paprika gives the best flavour, but you can use regular paprika if needed.
Can I freeze cooked drumsticks?
Yes, freeze in an airtight container for up to 2 months. Reheat in the air fryer until hot and crisp.
Air Fryer Chicken Drumsticks with Smoky Paprika Crust
Ingredients
- 8 pieces Chicken drumsticks (Skin-on for best crispness)
- 2 tbsp Olive oil (Helps crisp the skin)
- 2 tsp Smoked paprika (Adds smoky depth)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt (Adjust to taste)
- 1/2 tsp Black pepper
- 1/4 tsp Cayenne pepper (Optional, for heat)
Instructions
- Pat the chicken drumsticks dry with kitchen paper to help the skin crisp.
- In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
- Add the drumsticks to the bowl and toss thoroughly to coat each piece evenly in the spice mixture.
- Preheat the air fryer to 200°C for 3 minutes.
- Arrange the drumsticks in a single layer in the air fryer basket, ensuring they don’t touch for even cooking.
- Air fry at 200°C for 12 minutes, then turn the drumsticks using tongs.
- Continue air frying for another 10–12 minutes, until the skin is deep golden and the juices run clear (internal temp 75°C).
- Rest the drumsticks for 3 minutes before serving to keep them juicy.
Allergens & Swaps
Allergens: none
- Olive oil → Avocado oil — Use if preferred or for a milder flavour.
- Chicken drumsticks → Chicken thighs (bone-in, skin-on) — Adjust cooking time as needed.
Nutrition (per serving)
- Protein: 24 g
- Fat: 13 g
- Carbs: 1 g
- Energy: 220 kcal
