Lemon-Pepper Chicken Drumsticks
Lemon-Pepper Chicken Drumsticks are seasoned with coarse black pepper, garlic, and baking powder before being air-fried until crisp. Fresh lemon zest and wedges give the rich dark meat a bright, fresh finish.
Equipment
- Fine grater
- Large Plate
- Serving platter
- Small mixing bowl
- Tongs
Ingredients
- 4 teaspoons Black Pepper freshly ground and coarse
- 2 teaspoons Baking Powder
- 8 Chicken Drumsticks approximately 4 ounces each
- 1 teaspoon Garlic Powder
- Kosher Salt to taste
- 2 medium Lemons
Instructions
- Combine the coarse black pepper, baking powder, and garlic powder in a small mixing bowl.
- Arrange the chicken drumsticks on a large plate.
- Sprinkle the seasoning mixture evenly over the drumsticks.
- Turn the drumsticks until every side is thoroughly coated.
- Place the drumsticks uncovered in the refrigerator.
- Refrigerate for at least 1 hour or up to overnight.
- Remove the drumsticks from the refrigerator.
- Season them evenly with kosher salt.
- Preheat the air fryer to 375°F (190°C).
- Arrange the drumsticks bone-end up in the air fryer basket.
- Lean them carefully against the basket wall and one another without packing them too tightly.
- Cook the drumsticks in batches when necessary to maintain sufficient airflow.
- Air fry for approximately 30 minutes.
- Turn the drumsticks halfway through cooking if required by your air fryer model.
- Check that the skin is crisp and golden brown.
- Confirm that the thickest part of each drumstick has reached an internal temperature of at least 165°F (74°C).
- Transfer the cooked drumsticks to a serving platter.
- Finely grate the zest of the lemons over the drumsticks while they are still hot.
- Cut the zested lemons into wedges.
- Serve the drumsticks warm with the lemon wedges.
Notes & Wine Advice
Serving Suggestions
Serve two drumsticks per person with lemon wedges. Roasted potatoes, coleslaw, corn on the cob, steamed vegetables, rice, or a crisp green salad all work well alongside the chicken. For a casual meal, place the drumsticks on a platter and let everyone help themselves.Recipe Notes
Use baking powder rather than baking soda because they are not interchangeable in this recipe. Refrigerating the coated drumsticks uncovered helps dry the skin. Do not overcrowd the air fryer basket, and cook the chicken in batches when eight drumsticks will not fit comfortably.Variations
Add smoked paprika, onion powder, dried thyme, or a small amount of cayenne to the seasoning. For a stronger citrus flavour, combine lemon zest with melted butter and brush it over the cooked chicken. Lime zest can replace the lemon for a sharper finish.Storage
Refrigerate leftover drumsticks in an airtight container for up to three days. Reheat them in the air fryer at 375°F until hot throughout and crisp on the outside. Reheat only the amount needed and avoid repeatedly warming the complete batch.Wine Advice
A fresh Sauvignon Blanc complements the lemon zest and pepper while cutting through the richness of the dark meat. A lightly oaked Chardonnay is a rounder choice when serving the chicken with potatoes or creamy coleslaw.Nutrition values
Serving: 2 chicken drumsticks | Calories: 340 kcal | Carbohydrates: 3 g | Protein: 38 g | Fat: 20 g | Saturated Fat: 5 g | Sodium: 430 mg | Sugar: 1 g