Prep the chicken: Pat the chicken leg quarters very dry with paper towels. Dry skin equals crisp skin.

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

Oil and rub: Drizzle the chicken with oil and rub it in. Sprinkle the seasoning blend all over, getting under any loose skin where possible.

Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes. Lightly spray the basket with cooking spray.

Air fry, skin-side down first: Place the leg quarters in the basket in a single layer, not touching if you can avoid it. Cook at 380°F for 12–15 minutes.

Flip and continue: Turn the chicken skin-side up and cook another 10–12 minutes. Start checking the internal temperature with an instant-read thermometer near the bone.

Glaze with BBQ sauce: When the thickest part reaches about 160°F (71°C), brush a generous layer of BBQ sauce over the top. If your sauce isn’t very sweet, stir in brown sugar or honey first for better caramelization.

Finish cooking: Air fry 3–6 more minutes at 380°F until the chicken hits 175–185°F at the thigh and the sauce is sticky and caramelized. Dark meat is best above 175°F for tenderness.

Rest and serve: Let the chicken rest 5 minutes. Brush with a little extra warm sauce if you like. Serve with coleslaw, corn, or a simple salad.