Pat all 8 drumsticks completely dry with paper towels, including between any folds of skin. Moisture on the surface creates steam in the basket and prevents the skin from tightening up, so take an extra minute here.

In a small bowl, stir together the paprika, garlic powder, onion powder, salt, and pepper. Sprinkle the rub evenly over all the drumsticks and rub it in with your hands so every surface is coated.

Preheat your air fryer to 380 degrees F for 3 minutes. Arrange the drumsticks in a single layer in the basket, leaving a little space between each one. If your air fryer is small, cook in two batches.

Cook for 25 minutes, flipping each drumstick with tongs at the halfway mark around minute 12 or 13. The skin should look dry and lightly firm at this point, not yet browned all the way through.

After 25 minutes, brush the top of each drumstick generously with BBQ sauce. Return the basket and cook for 4 to 5 more minutes at 380 degrees F. Watch the last couple of minutes because the sugars in BBQ sauce can go from caramelized to burnt quickly. You want the sauce looking glossy and slightly darkened, not charred.

Pull the basket and let the drumsticks rest for 3 minutes before serving. The internal temperature should read 165 degrees F at the thickest part, away from the bone. Serve with extra BBQ sauce on the side.