Air Fryer, Air Fried, Dry-Rubbed Memphis Style Grilled Chicken (Drumsticks and Thighs)


Dry Rub

  • 6 tablespoons sweet paprika
  • 2 tablespoons brown sugar
  • 2 1/2 teaspoons black pepper
  • 2 tablespoons dry mustard
  • 2 tablespoons garlic powder
  • 4 teaspoons dried cumin
  • 2 teaspoon celery flakes
  • 1 teaspoon salt


  • 1/4 cup white vinegar
  • 2 tablespoons yellow mustard

Chicken: Assorted Thighs, Drumsticks and Wings


  1. In a small mixing bowl, mix together all of the ingredients for the dry rub. Split the seasonings into two bowls, leaving some for the cooked chicken. (Cross-contamination is why you do this, you wouldn't want the raw chicken to be on the cooked chicken)

  2. Generously rub it on the chicken, and as you coat them, place them in the air fryer basket.

  3. Set your temperature for 376 degrees F, for 15 minutes, after the 15 minutes are up, flip the chicken, and set the timer for another 4 minutes.

  4. Check your chicken and make sure it has an internal temperature of 165 degrees F. Never eat raw chicken. While the chicken is finishing being cooked, mix together the vinegar and yellow mustard in a small bowl.

  5. Once the chicken is completely cooked,  Rub the chicken with the vinegar and mustard sauce, and sprinkle on some of the dry rub.

  6. Plate, serve and enjoy!