Preheat your air fryer to 375 degrees F. Pat each chicken drumstick completely dry with paper towels. Removing surface moisture is essential for crispy skin.

In a small bowl, combine the smoked paprika, chili powder, garlic powder, kosher salt, black pepper, and baking powder. Stir well until the spice blend is fully mixed.

Place the drumsticks in a large bowl and drizzle the canola oil over them. Toss until each piece is lightly coated. Add the seasoning blend and toss again until every drumstick is fully and evenly covered.

Arrange the seasoned chicken in the air fryer basket in a single layer with space between each piece. Work in batches if needed. Do not crowd the basket or the chicken will steam rather than crisp.

Air fry for 25 to 30 minutes, flipping the drumsticks once at the halfway point. Cook until the skin is deeply golden and crispy and the internal temperature reads 165 degrees F at the thickest part of the meat without touching the bone. For best results, cook drumsticks to 175 degrees F.

Remove the chicken from the air fryer and let it rest for 5 minutes before serving. Resting allows the juices to redistribute through the meat for the juiciest result.