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Pat the drumsticks dry with a paper towel and add the legs to a large bowl.
Add the oil, honey, mustard, paprika, rosemary and salt.
Toss the chicken legs in the seasonings to coat it. Alternatively, coat it by tossing together in a large ziplock bag.
You can then cook them right away, or marinate the chicken by covering the bowl and refrigerating for 30 minutes or up to overnight.
Preheat the oven to 400F.
Add the coated chicken legs to a large rimmed baking dish in a single layer.
Bake for 40 minutes or until the chicken legs are cooked through and the skin is lightly browned and golden.
To check they are done with a meat thermometer, the internal temperature should read 165 degrees F).
Place the chicken legs into the basket of the air fryer (cook in batches if the basket is small). Cook at 380F (190C) for 10 minutes, then use tongs to flip the drumsticks and cook for 7-8 more minutes or until they are cooked through (the internal temperature of the drumsticks with a meat thermometer is 165 degrees F).