Chicken legs in an air fryer take 20–25 minutes at 380°F, flipping once, until the thickest part hits 165°F.
Chicken legs are a sweet spot for the air fryer. The meat stays juicy, the skin can get crackly, and cleanup is easy. If you searched how long to cook chicken legs in air fryer, start with the time chart below. The only snag is timing: legs look done long before the bone area is safe and tender.
This guide gives you a fast time range, then shows how to lock in the finish with a thermometer and a couple of simple cues. No guesswork, no dry chicken.
Time chart for chicken legs in an air fryer
Use this as your starting point. Times assume a basket-style air fryer that’s preheated for 3–5 minutes, legs are in a single layer, and you flip at the halfway mark.
| Setup | Temp and time | Notes |
|---|---|---|
| Medium legs, 5–6 oz each | 380°F for 20–25 min | Most weeknight batches land here |
| Large legs, 7–9 oz each | 380°F for 25–30 min | Check the bone side for doneness |
| Small legs, 4–5 oz each | 380°F for 18–22 min | Watch the skin near the end |
| Crispier skin goal | 400°F for 18–24 min | Runs faster; keep an eye on sugars in rubs |
| Extra tender goal | 360°F for 25–32 min | Gentler heat; skin is less snappy |
| Frozen raw legs, separated | 380°F for 28–35 min | Flip twice; add 5 min if clumped |
| Par-cooked legs from fridge | 380°F for 10–14 min | Reheat to 165°F; crisp at 400°F for last 2–3 min |
| Sauced legs (BBQ, gochujang) | 380°F for 20–28 min | Brush sauce near the end to avoid scorching |
How Long To Cook Chicken Legs In Air Fryer
If you want one reliable setting, start at 380°F. It’s hot enough to brown skin and still forgiving with thicker legs. Plan on 20–25 minutes for average legs, with a flip at 10–12 minutes.
The finish line is temperature, not color. Dark meat can stay pinkish near the bone even when it’s safe, while the outside can brown early. A quick probe makes the timing feel calm.
Step-by-step method that stays consistent
- Preheat the air fryer for 3–5 minutes. This helps the skin start crisping right away.
- Dry the legs with paper towels. Moisture on the surface slows browning.
- Season with salt, pepper, and a light coat of oil. If your rub has sugar, save it for later.
- Cook at 380°F for 10–12 minutes.
- Flip each leg, moving edge pieces toward the middle.
- Cook again for 8–13 minutes, then start checking temperature.
- Rest for 3–5 minutes so juices settle back into the meat.
Where to probe so you don’t fool yourself
Slide the thermometer into the thickest part of the drumstick, close to the bone, without touching the bone. Bone contact can read hotter than the meat. If you hit 165°F in two spots, you’re good to eat.
If you want softer, fall-apart texture, keep cooking until you see 175–185°F. Dark meat stays pleasant at those temps, and the connective bits around the joint loosen up.
Chicken legs in air fryer cook time by size and temperature
Air fryers cook with fast-moving hot air. That means the outside can move quickly while the center lags behind, especially on thicker legs. Size is the main driver in practice, then temp, then how packed the basket is.
Picking a temperature that fits your goal
380°F is a steady middle setting. It browns well and keeps you away from a scorched spice rub.
400°F is for extra-crisp skin and quick cooking. It rewards dry skin and light oil. It punishes sugary sauces.
360°F is for a gentler cook when legs are thick or you’re using a sticky marinade. Skin still browns, just slower.
Why a crowded basket adds minutes
Air needs room to sweep around each leg. When pieces touch, the contact spots steam and take longer. If you’re cooking eight legs, plan two batches. If you must crowd, add 3–6 minutes and flip twice.
Bone-in legs vs. leg quarters
Drumsticks cook faster than leg quarters. A quarter has thigh meat plus a thicker joint area, so it needs more time. If your “legs” are actually quarters, start at 380°F for 28–35 minutes and check both the drumstick and thigh thick spots.
Prep moves that change cook time
Chicken legs can be seasoned a dozen ways, yet two prep choices swing your timer the most: surface moisture and sugar.
Dry skin cooks faster and browns better
Patting the legs dry takes 30 seconds and pays off. Less surface water means more direct heat on the skin. If you have time, salt the legs and chill them uncovered for 30–60 minutes, then cook. You’ll often shave a couple minutes off the cook.
Oil: how much is enough
A thin film is plenty. Too much oil can drip, smoke, and leave soft spots. Use 1–2 teaspoons for a batch of four legs, then toss to coat.
Marinades and rubs with sugar
Sweet BBQ sauce, honey, brown sugar rubs, and some bottled teriyaki can darken fast at 400°F. Cook the legs first, then brush sauce for the last 3–5 minutes. If you want to start with a sweet rub, cook at 360–380°F and keep a close eye near the end.
Food safety checks that take the stress out
The safe endpoint for chicken is an internal temperature of 165°F in the thickest part. That number comes from the USDA FSIS safe temperature chart. When you hit it, the chicken is safe to eat.
Storage matters too. If raw legs sat out on the counter for more than two hours, toss them. For fridge storage and handling details, the USDA FSIS chicken from farm to table guide spells out safe timelines.
Signs that can mislead you
- Brown skin: browning is about surface heat, not the center.
- Clear juices: juice color can shift with seasoning and bone marrow.
- Pink near the bone: dark meat can keep a tint even past 165°F.
Use those cues as backup. Let the thermometer make the call.
Frozen chicken legs in an air fryer
Frozen legs can work, with two rules: separate them and plan extra time. If legs are stuck together, the center joint area stays icy while the outside cooks.
Best method for frozen raw legs
- Preheat to 380°F.
- Cook frozen legs for 12 minutes, then flip.
- Cook 10 minutes, then separate any pieces that have loosened.
- Cook 6–13 minutes more, flipping once, until 165°F at the thick spot near the bone.
After the first 20 minutes, check temp every few minutes. Frozen batches swing more because freezer frost and leg size vary a lot.
Frozen cooked legs and leftovers
For cooked legs from the fridge, 380°F for 10–14 minutes is a good range. For cooked legs that are frozen solid, start at 350°F for 15 minutes, then raise to 380°F for 5–10 minutes to crisp. Check for 165°F since you’re reheating.
Air fryer setup tips that affect timing
Two air fryers can run the same temperature and still cook at different speeds. Wattage, basket size, and where the heating element sits all change how fast heat hits the skin. You don’t need a new recipe for each model. A couple setup habits get you close on the first try.
Preheat, then place legs skin-side down first
Starting on a hot basket stops sticking and starts browning sooner. Laying the legs skin-side down for the first half also gives the skin direct contact with the hottest airflow. After the flip, the skin faces up and finishes crisping.
Give the air somewhere to go
If you use parchment with holes, keep it smaller than the basket so air can travel up the sides. If you use foil, poke plenty of holes and don’t wrap the food. Solid liners block airflow and can add minutes.
Flip, then do a quick position swap
Most baskets have hotter zones. At the flip, move legs from the edges toward the middle and shift middle pieces out. This tightens up your finish time.
Use carryover heat on your side
Chicken keeps warming for a few minutes after it leaves the basket. If your legs hit 165°F, pull them, then rest. If you want to land at 175°F, pull closer to 170°F and rest longer. This keeps you from chasing a number with extra cook time.
Table for common problems and fixes
If your last batch didn’t feel right, use this quick table to diagnose what happened and fix the next run.
| What you see | Likely cause | What to do next time |
|---|---|---|
| Skin is pale and soft | Wet surface; basket packed | Pat dry; cook in one layer; finish 2–3 min at 400°F |
| Outside is dark, center under 165°F | Temp too high for thick legs | Run 360–380°F; add time; check near the bone |
| Spice rub tastes burnt | Sugar in rub at high heat | Use 380°F; add sweet glaze late |
| Meat is dry | Overcooked; no rest | Pull at 165–175°F; rest 3–5 min |
| Legs stick to basket | No oil; skin started cold | Light oil on skin; preheat; lift with tongs after a few minutes |
| Some legs done, others lagging | Mixed sizes; hot spots | Group by size; rotate positions at the flip |
| Grease smoke | Too much fat pooling | Trim loose skin; use less oil; add a splash of water to drawer under basket |
Flavor paths that stay weeknight-fast
You can make chicken legs taste totally different with one swap in seasoning. Keep the method the same and your timing stays steady.
Dry rub ideas
- Garlic paprika: paprika, garlic powder, black pepper, salt.
- Lemon herb: dried oregano, lemon zest, salt, pepper.
- Cajun-style: cayenne, smoked paprika, onion powder, salt.
Glaze ideas for the last minutes
- BBQ: brush on at 3–5 minutes left.
- Hot honey: drizzle after cooking, then return for 1 minute.
- Gochujang mix: stir gochujang with a little soy sauce and oil, brush near the end.
Cook-time checklist you can save
Use this list when you want dinner done without thinking too hard. It keeps the steps tight and the timing steady.
- Preheat 3–5 minutes.
- Pat legs dry, then season with salt and spices.
- Cook at 380°F for 10–12 minutes.
- Flip, rotate positions, cook 8–13 minutes more.
- Probe near the bone; pull at 165°F for juicy, 175–185°F for softer texture.
- Rest 3–5 minutes.
- Brush sauce only in the last 3–5 minutes if it has sugar.
If you’re here because you searched “how long to cook chicken legs in air fryer,” start with 380°F for 20–25 minutes, flip once, then trust the thermometer. Once you’ve done one batch, write down the time that hit 165°F in your air fryer and you’ll have your own repeatable number.