Big, juicy chicken legs with ultra-crispy skin and rich garlic butter flavor—done fast in the air fryer with minimal cleanup.
🛒 Ingredients (Serves 2–3)
- 2–3 chicken leg quarters (thigh + drumstick attached)
- 1½ tbsp melted butter (or olive oil for lighter option)
- 4 garlic cloves, minced
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- 1 tsp salt
- ½ tsp dried thyme or parsley
👩🍳 Instructions
- Prep chicken
Pat chicken completely dry (this is key for crispy skin). - Make garlic butter
Mix melted butter, minced garlic, and all spices. - Season well
Rub mixture all over chicken, including under the skin if possible. - Preheat air fryer
Set to 180°C (360°F) for 3–5 minutes. - Cook (main stage)
Place chicken skin-side down first.
Air fry 20 minutes, then flip. - Crisp finish
Increase to 200°C (400°F) and cook 8–10 more minutes until skin is golden and crispy. - Check doneness
Internal temp should reach 75°C (165°F). - Rest & serve
Let rest 5 minutes before serving.
🌿 Anti-Inflammatory Touch
- Swap butter for extra virgin olive oil
- Add turmeric + black pepper
- Include fresh herbs like rosemary, thyme, parsley
- Serve with greens or roasted veggies
💡 Tips
- Don’t overcrowd—cook in batches if needed
- Dry skin = crispier result
- Add a squeeze of lemon before serving
🥗 Nutrition (Approx. per serving)
- Calories: ~400–500
- Protein: ~30g
- Low carb / keto-friendly
🧮 WW Points (Estimated)
- With skin: ~6–8 points
- Without skin: ~4–6 points
🔄 Variations
- Spicy: add cayenne or chili flakes
- BBQ: brush with sauce in last 5 minutes
- Lemon garlic: add lemon zest + juice