Pat the chicken dry: Use paper towels to dry the drumsticks well. Dry skin equals crisp skin.

Preheat the air fryer: Set it to 380°F (193°C) for 5 minutes. A hot basket helps prevent sticking and improves browning.

Mix the spice rub: In a small bowl, combine salt, smoked paprika, garlic powder, onion powder, black pepper, and chili powder or cayenne if using.

Season the drumsticks: Toss the chicken with olive oil, then sprinkle the spice rub evenly. Rub it in so it coats every surface.

Arrange in the basket: Lightly spray the air fryer basket. Place drumsticks in a single layer with a little space between them. Cook in batches if needed.

Air fry the first side: Cook at 380°F (193°C) for 10 minutes.

Flip and continue: Flip the drumsticks and cook another 8–10 minutes, until the skin is nicely browned and an instant-read thermometer reads 165°F (74°C) in the thickest part, avoiding the bone.

Heat the BBQ sauce: While the chicken cooks, warm the BBQ sauce in a small saucepan or microwave. Stir in apple cider vinegar or lemon juice for brightness.

Glaze and caramelize: Brush the drumsticks generously with warm BBQ sauce. Increase temperature to 400°F (204°C) and air fry for 2–4 minutes to set the glaze. Flip, glaze the other side, and cook 2 more minutes until sticky and lightly charred at the edges.

Rest and serve: Let the drumsticks rest for 3–5 minutes. Garnish with chopped parsley or chives if you like. Serve with extra sauce on the side.