Pat the chicken dry. Use paper towels to remove as much moisture as possible from the drumsticks. Dry skin equals crisp skin.

Preheat the air fryer. Set it to 390–400°F (200°C) for 5 minutes. A hot basket helps with browning.

Season the chicken. In a large bowl, mix salt, pepper, smoked paprika, garlic powder, onion powder, oregano, and chili powder or cayenne if using. Stir in the baking powder if you want extra crunch. Add the drumsticks, drizzle with oil, and toss until every piece is evenly coated.

Arrange in the basket. Place the drumsticks in a single layer, leaving space between them. Work in batches if needed. Crowding leads to steaming, not crisping.

Air fry. Cook for 22–26 minutes total at 390–400°F, flipping halfway through. The skin should be golden and the juices should run clear.

Check doneness. Use an instant-read thermometer. You want at least 165°F at the thickest part, but for drumsticks, 175–185°F gives more tender, pull-away meat.

Rest and serve. Let the drumsticks rest 3–5 minutes. Finish with a squeeze of lemon and a sprinkle of fresh herbs if you like.