How Long to Cook Bone-In Chicken Legs in Air Fryer

There’s something incredibly satisfying about biting into a crispy chicken leg that’s been cooked just right. And if you’ve got an air fryer sitting on your counter, you’re already halfway there. Cooking bone-in chicken legs in an air fryer is not just fast—it’s also mess-free, healthier than deep frying, and ideal for busy weeknights or last-minute meals.

But here’s the question everyone asks: how long should you cook bone-in chicken legs in an air fryer to get that crispy skin and tender, juicy meat? Let’s break it down step-by-step, so you can nail it every single time.

Why This Method Works So Well

Chicken legs—especially the bone-in, skin-on kind—are perfect for the air fryer. They’re naturally flavorful, more forgiving than white meat (even if slightly overcooked), and the skin crisps up beautifully in that circulating hot air. It’s the best of both worlds: crunchy on the outside, succulent inside, and done in under 30 minutes.

Plus, let’s be honest—chicken legs are budget-friendly and kid-approved, making them a weeknight hero.

How Long to Cook Bone-In Chicken Legs in an Air Fryer?

• Temperature: 380°F to 400°F
• Time: 18 to 30 minutes

Cooking time depends on the size of the chicken legs, your air fryer’s power, and how crispy you like the skin. Here’s a basic guide:

• Standard Approach: Cook at 400°F for 18–25 minutes, flipping halfway through. Most medium-sized drumsticks will hit a safe internal temp of 165°F by the 20-minute mark.
• Crispier Finish: Want that ultra-crispy bite? Extend the time to around 25–30 minutes. Dark meat is very forgiving and still juicy at 180°F or even 190°F.
• Flip Halfway: Flipping ensures even browning and a crisp on both sides, especially with basket-style air fryers.
• Pro tip: Always check doneness with a meat thermometer. Aim for 165°F minimum (per USDA), but 175°F–185°F gives a more tender result for drumsticks.

Step-by-Step: Cooking Bone-In Chicken Legs in the Air Fryer

Dry the Chicken Well

Use paper towels to pat each leg dry. Moisture is the enemy of crispiness—it causes steaming instead of browning.

Oil and Season

Lightly coat each leg with olive oil (about a teaspoon per leg), then sprinkle on your favorite dry rub. Try paprika, garlic powder, onion powder, salt, black pepper, and a pinch of cayenne if you like some heat.

Preheat the Air Fryer

Give your air fryer 3–5 minutes at 400°F to preheat. This ensures the skin starts crisping up right away.

Arrange Properly

Place chicken in a single layer, leaving a bit of space between each piece so air can circulate freely. If you’ve got a small air fryer, cook in batches.

Cook and Flip

Set it for 10–12 minutes. Flip each leg, then cook another 8–12 minutes. Keep an eye on the skin in the last few minutes and check the internal temperature.

Let It Rest

Rest the cooked chicken under foil for 3–5 minutes before serving. It helps redistribute the juices and keeps everything moist.

Factors That Affect Cooking Time

Air Fryer Size/Style: Smaller units often cook faster; larger ones might take longer, especially oven-style models.

• Chicken Size: Larger drumsticks or leg quarters can need up to 30 minutes.
• Starting Temperature: Cold chicken (straight from the fridge) can take a bit longer to cook evenly.
• Skin Preference: If you prefer extra-crispy skin, cook a few minutes longer and watch closely toward the end.

Tips for the Crispiest Chicken

• Try Baking Powder: Mix ½ teaspoon of baking powder (aluminum-free) into your spice rub. It draws out extra moisture and helps the skin crisp up.
• Skip Wet Marinades: Liquid marinades can lead to soggy skin. Dry rubs or oil-based seasonings are your best bet.
• Don’t Overcrowd: Give the chicken space. When pieces are too close, they steam instead of fry.
• Use a Spray Oil: A light mist of oil helps crisp the skin without making it greasy.
• Switch Up Flavors: Think Cajun spice, lemon pepper, or toss with BBQ sauce during the last few minutes for a sticky glaze.

Common Mistakes to Avoid

• Skipping the Flip: You’ll miss out on even browning.
• Using Wet Chicken: Moisture = soggy skin.
• Underseasoning: Don’t be afraid to go bold with flavor—dark meat loves it.
• Cooking Too Many at Once: That crispy finish needs space to happen.

Serving Suggestions

These chicken legs are incredibly versatile. Serve with:

• A fresh green salad and roasted potatoes
• Cornbread and coleslaw for a Southern-style meal
• Buffalo or ranch dipping sauce on game day

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in a zip-top bag for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Pop them back in the air fryer at 350°F for 5–8 minutes to get the crisp back.

Final Thoughts

Once you try making bone-in chicken legs in your air fryer, there’s a good chance it’ll become a regular in your rotation. It’s quick, easy, and nearly foolproof. Plus, you get all the satisfaction of crispy, juicy chicken—without turning on the oven or messing with oil.

So next time you’re wondering what to make for dinner, grab a pack of drumsticks, fire up the air fryer, and enjoy some seriously satisfying chicken.