Air Fried Peruvian Chicken Drumsticks Recipe

Chicken drumsticks: The main part of the dish, these are juicy pieces of chicken that get crispy in the air fryer.

Olive oil: Helps the spices stick to the chicken and adds a little richness.

Paprika: A mild, smoky spice that gives the chicken its beautiful color and flavor.

Cumin: Adds a warm, earthy taste that’s key to the Peruvian seasoning.

Garlic powder: Brings a savory depth without the hassle of fresh garlic.

Salt: Enhances all the flavors and helps with seasoning.

Black pepper: Adds a little heat and sharpness.

Lime juice: Adds a fresh, tangy brightness that balances the spices.

One of the most important steps in this Air Fried Peruvian Chicken Drumsticks Recipe is making sure the chicken drumsticks get coated evenly with the spice mixture. Here’s how you can do that without making a mess or missing spots:

1. Put the chicken drumsticks in a big bowl first.
2. Pour the olive oil, paprika, cumin, garlic powder, salt, black pepper, and lime juice right on top.
3. Use your hands or a big spoon to gently toss and rub the spices all over each piece. Make sure every drumstick is covered from top to bottom.
4. If you’re using your hands, it helps to lift each drumstick and turn it a few times so the flavors stick well.

Doing this step carefully means every bite will be full of flavor, and the chicken will cook evenly in the air fryer. When the spices stick well, the outside crisps up nicely, and the inside stays juicy and tasty.

A little tip from me: the first time I tried this, I didn’t mix the spices well before adding the chicken, so some pieces ended up with too much salt or not enough seasoning. Now, I always stir the spice mix first, then add the chicken. It saves a lot of trouble and makes the whole dish taste better. Plus, using your hands to rub the spices feels kind of fun and helps you get a good sense of how much seasoning is on each drumstick.

Once your chicken is coated just right, you’re all set to pop it in the air fryer and get that perfect crispy finish!

• chicken drumsticks - Substitute with chicken thighs: Chicken thighs have a similar texture and flavor profile, making them a suitable alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, which works well for air frying.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that complements the dish.

• cumin - Substitute with ground coriander: Ground coriander provides a warm, citrusy flavor that can mimic the earthiness of cumin.

• garlic powder - Substitute with onion powder: Onion powder offers a similar savory depth, though it will have a slightly different flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a direct substitute.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness to the dish.

• Allow the chicken drumsticks to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.

• Place the cooled drumsticks in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.

• Store the container in the refrigerator. The chicken drumsticks will stay fresh for up to 4 days.

• For freezing, wrap each drumstick individually in plastic wrap or aluminum foil. This ensures they maintain their flavor and texture.

• Place the wrapped drumsticks in a freezer-safe bag or container. Label with the date to keep track of storage time.

• Freeze the chicken drumsticks for up to 3 months. Beyond this period, they may lose some of their quality.

• To reheat, thaw the drumsticks in the refrigerator overnight. This gradual thawing helps maintain their texture.

• Preheat your oven to 375°F (190°C). Place the drumsticks on a baking sheet lined with parchment paper.

• Reheat in the oven for about 15-20 minutes, or until they are heated through and crispy. Alternatively, you can use the air fryer at 375°F (190°C) for about 10 minutes.

• Serve hot and enjoy the deliciousness of your air fried Peruvian chicken drumsticks once again!

• Preheat your oven to 350°F (175°C). Place the leftover chicken drumsticks on a baking sheet lined with aluminum foil. Cover them with another piece of foil to retain moisture. Bake for about 15-20 minutes or until heated through.

• Use your air fryer for a quick reheat. Preheat the air fryer to 350°F (175°C). Place the drumsticks in the basket in a single layer. Heat for 5-7 minutes, turning halfway through, until they are hot and crispy again.

• For a stovetop method, heat a skillet over medium heat. Add a small amount of olive oil to the pan. Place the chicken drumsticks in the skillet and cover with a lid. Cook for about 10 minutes, turning occasionally, until they are heated through.

• Microwave for a quick and easy option. Place the drumsticks on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent drying out. Heat on high for 2-3 minutes, checking and turning halfway through, until they are hot.

• If you have a steamer, this method can keep the chicken moist. Place the drumsticks in the steamer basket over boiling water. Cover and steam for about 10 minutes or until heated through.

• Air fryer: This is the main cooking appliance used to cook the chicken drumsticks to a crispy perfection without deep frying.

• Mixing bowl: A large bowl is needed to mix the olive oil, spices, and lime juice, and to coat the chicken drumsticks evenly.

• Tongs: Useful for turning the chicken drumsticks halfway through the cooking process to ensure even cooking.

• Measuring spoons: Essential for accurately measuring out the spices and lime juice to ensure the right flavor balance.

• Basting brush: Can be used to apply the spice mixture evenly over the chicken drumsticks if you prefer not to use your hands.

• Paper towels: Handy for patting the chicken drumsticks dry before coating them with the spice mixture to ensure better adhesion and crispiness.

• Serving platter: Once the drumsticks are cooked, you’ll need a nice platter to serve them hot.

• Knife: Useful for making small slits in the drumsticks if you want the marinade to penetrate deeper into the meat.

Marinate ahead: Mix the spice mixture and coat the chicken drumsticks the night before. This not only saves time but also enhances the flavor.

Preheat the air fryer: Start preheating your air fryer while you prepare the chicken. This ensures it’s ready to go as soon as you are.

Batch cooking: If you have a large air fryer, cook more drumsticks at once. You can store leftovers for quick meals later.

Use a liner: Place a parchment paper liner in the air fryer basket to reduce cleanup time.

Instant-read thermometer: Use an instant-read thermometer to quickly check if the chicken is cooked through.