Air-fryer drumettes usually cook in 20 to 30 minutes, based on their size and your air fryer. This Brazilian favorite, called coxinha da asa, turns golden with crispy chicken skin and juicy meat. A few simple steps can help you make great coxinha da asa na air fryer at home.
Key Takeaways
- Leave space between the drumettes so hot air can circulate.
- Cooking time varies with piece size, batch size, and air fryer model.
- Check the thickest piece to make sure the chicken is fully cooked.
Ingredients and measurements for air-fryer chicken drumettes
For a smaller batch of coxinha da asa na air fryer, use about 13 drumettes, or 600 grams of chicken. Toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, 1 teaspoon sweet paprika, and 1/4 teaspoon ground cumin.
For a light, crisp coating, add 2 tablespoons of fine cornmeal. It is not traditional breading, so use enough to dust the chicken. Skip it for a simpler dry rub seasoning.
For a larger batch, use 1 kilogram of drumettes with 2 tablespoons of olive oil and 1 teaspoon of salt. Add 1 teaspoon of sweet or smoked paprika, 2 crushed garlic cloves or 1/2 teaspoon of garlic powder, and 1/2 teaspoon of black pepper. Add 1 tablespoon of lemon juice or vinegar for a bright touch.
| Ingredient | 600-gram batch | 1-kilogram batch |
|---|---|---|
| Chicken drumettes | About 13 pieces | 1 kilogram |
| Olive oil | 1 tablespoon | 2 tablespoons |
| Salt | 1/2 teaspoon | 1 teaspoon |
| Paprika | 1 teaspoon, sweet | 1 teaspoon, sweet or smoked |
| Other seasonings | 1/4 teaspoon ground cumin | 2 crushed garlic cloves or 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper |
| Acid | Not needed | 1 tablespoon lemon juice or vinegar |
| Fine cornmeal | 2 tablespoons for a light coating | Optional; use a light dusting |
How to prepare the drumettes before seasoning
Pat the drumettes dry with paper towels before adding seasoning. Removing surface moisture helps spices stick and improves your chances of getting crispy chicken skin.
Use lemon juice or vinegar sparingly. Too much liquid can leave moisture in the air fryer basket and make the skin less crisp. For batch cooking, dry chicken in small groups so each piece is ready for seasoning.
If you have time, let seasoned drumettes rest for 15 to 30 minutes before cooking. If you are short on time, put them in the air fryer right away.
Seasoning the chicken for deep flavor
Pat the drumettes dry, then toss them with olive oil, salt, paprika, and your chosen spices. For 600 grams of chicken, sweet paprika and cumin create a warm, savory dry rub seasoning. For 1 kilogram, add garlic, black pepper, and a splash of lemon juice or vinegar.
For a tangy twist, mix about 1 tablespoon of mustard per kilogram of chicken with paprika, garlic, and olive oil. Coat each piece well, so the flavor reaches every bite of coxinha da asa na air fryer.
Fine cornmeal can create a drier outer layer. It differs from cornstarch, and these recipe versions do not use a cornstarch coating.
Preheat and arrange the air fryer basket
Preheat the air fryer to 400°F (200°C) for 3 to 5 minutes. A hot basket helps drumettes cook evenly and form crispy chicken skin.
Place the pieces in one layer, leaving a little space between them. They can sit close together, but do not stack them; hot air needs room to move around each piece.
If the basket feels crowded, use batch cooking. This gives every drumette enough space to brown.
Cook the coxinha da asa until crispy and juicy
Set the air fryer to 200°C (about 400°F). For 600 grams of drumettes, Rita Lobo’s recipe calls for 20 minutes without turning them. This helps the top develop crispy chicken skin while the underside stays juicy.
For an even finish, cook the pieces for 15 minutes, turn them, then cook 10 to 15 minutes more. Use 18 to 24 minutes for 500 grams, 25 to 30 minutes for 1 kilogram, and 30 to 35 minutes for larger pieces. Check a small batch early because air fryer heat and drumette size can change the timing.
If the skin browns too fast, lower the heat to 180°C (356°F) and cook for a few more minutes. For batch cooking, work in separate rounds and leave space around each piece so hot air can circulate.
How to check that the chicken is fully cooked
Check each drumette with a food thermometer. Insert it into the thickest part without touching the bone. For safe eating, the poultry internal temperature must reach 165°F (74°C).
Look for meat cooked through near the bone, but use the thermometer for safety. The skin should look golden, with lightly browned edges.
If the crispy chicken skin browns before the center reaches 165°F, lower the air fryer to 350°F (180°C). Cook for a few more minutes, then check the temperature again before serving.
Sauces and sides to serve with the chicken
Serve hot drumettes with dipping sauces like green mayonnaise, garlic sauce, barbecue sauce, or spicy tomato jam. For a casual happy hour, pair coxinha da asa na air fryer with green mayonnaise, spicy tomato jam, and cold beer.
For a complete meal, add white rice and a fresh salad. Air-fryer rustic potatoes, crunchy farofa, vinaigrette, roasted vegetables, or coleslaw also make tasty sides.
How to store and reheat leftovers while keeping them crisp
Let cooked air-fryer drumettes cool before storing them. Seal them tightly in a container and refrigerate for up to 3 days for best quality.
To keep crispy chicken skin, reheat the drumettes in an air fryer at 356°F for 5 to 8 minutes. Dry heat crisps the outside better than a microwave.
For batch cooking, freeze extra drumettes in a well-wrapped, freezer-safe package. Thaw them in the refrigerator before reheating.
| Storage method | How to store | Before serving |
|---|---|---|
| Refrigerator | Cool, then seal in a container for up to 3 days. | Air-fry at 356°F for 5 to 8 minutes. |
| Freezer | Wrap well and freeze. | Thaw in the refrigerator, then reheat in the air fryer. |
Conclusion
Coxinha da asa na air fryer makes crisp, juicy chicken with little effort. Season the drumettes and arrange them in one layer, so hot air reaches each piece. Larger pieces may take up to 35 minutes.
Cook at 400°F for about 20 to 30 minutes, turning the drumettes as needed.
For food safety, check the thickest part with a meat thermometer. The poultry internal temperature must reach 165°F before serving. If the basket is crowded, cook batches for more even browning.
Serve hot drumettes with dipping sauces and your favorite sides. Store leftovers in the fridge, then reheat them in the air fryer to restore some crispness.
