Go Back

Air Fryer Garlic Butter Chicken Drumettes - Crispy, Juicy, and Ready Fast

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds chicken drumettes (wing drumettes or small drumsticks)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons cornstarch (optional, for extra crispness)
  • 1–2 tablespoons olive oil (or avocado oil)
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh lemon juice
  • 1–2 teaspoons fresh parsley, chopped (plus more for garnish)
  • Red pepper flakes (optional, for heat)
  • Lemon wedges, for serving

Method
 

  1. Prep the chicken. Pat the drumettes very dry with paper towels. This step helps the skin crisp in the air fryer and prevents steaming.
  2. Season. In a large bowl, combine salt, pepper, paprika, garlic powder, and onion powder. Add the drumettes and drizzle with oil. Toss to coat evenly.
  3. Add cornstarch (optional). Sprinkle the cornstarch over the seasoned chicken and toss again. This creates a light coating that turns golden and crunchy.
  4. Preheat your air fryer to 390–400°F (200–205°C). A hot basket gives you better browning right from the start.
  5. Arrange in a single layer. Place drumettes in the basket without crowding. Work in batches if needed. Space between pieces = crispier skin.
  6. Air fry. Cook for 10 minutes, then flip. Cook another 8–10 minutes, until the skin is deeply golden and the internal temperature hits 165°F (74°C). If you like extra crisp, add 2–3 minutes more.
  7. Make the garlic butter. While the chicken cooks, melt butter in a small pan over low heat. Add minced garlic and cook for 30–60 seconds, just until fragrant. Stir in lemon juice, parsley, and a pinch of red pepper flakes if you like.
  8. Toss and finish. Transfer hot drumettes to a clean bowl. Pour over the warm garlic butter and toss to coat. Taste and adjust salt or lemon as needed.
  9. Serve. Garnish with extra parsley and serve with lemon wedges. Hot sauce or a creamy dip (ranch, garlic aioli) also works well.