Drumsticks in the air fryer beat my old oven method by a mile

I used to bake chicken drumsticks in the oven at 400 for like 45 minutes and they always came out okay but the skin was rubbery. Last month I tried the same seasoning in my air fryer at 380 for 25 minutes, flipping halfway. The difference was night and day, crispy skin all over and the inside was still juicy. Plus I didn't heat up the whole kitchen during a 90 degree afternoon. My wife even said she could hear the crunch from the other room. Has anyone else switched from the oven for wings or thighs and noticed the same thing?

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