With paper towels, pat the chicken legs dry and place them in a large mixing bowl. Drizzle with the oil.

In a small bowl, stir together the brown sugar, smoked paprika, salt, pepper, mustard, and cayenne. Sprinkle over the chicken, then toss to evenly coat.

Preheat the air fryer to 400°F, according to the manufacturer’s instructions. Arrange a single layer of the drumsticks in the basket.

Air fry the chicken legs for 10 minutes, then slide out the basket and flip the legs. Return to the air fryer and cook for an additional 8 minutes, until the internal temperature of the chicken reaches at least 165°F when a meat thermometer is inserted at the thickest part without touching the bone (I remove mine around 190°F and it is still very juicy. The extra time ensures the skin is nice and crisp). Transfer to a plate and let rest for 5 minutes. Serve hot, sprinkled with chopped cilantro or parsley as desired.