Pat the chicken drumsticks very dry with paper towels and set aside.

In a large bowl whisk together the buttermilk, hot sauce, and egg until smooth.

Add the drumsticks to the buttermilk mixture and turn to coat evenly, then let sit for 10 to 15 minutes.

In a shallow dish combine the flour, salt, thyme, basil, oregano, celery salt, dry mustard, paprika, marjoram, ground ginger, white pepper, and black pepper, and mix well.

Working with one drumstick at a time, lift it from the buttermilk mixture, letting the excess drip off.

Roll the drumstick in the seasoned flour, pressing the coating on firmly to create a thick, craggy crust, then place on a plate or tray.

Repeat with the remaining drumsticks, then let the coated chicken rest for 5 minutes to help the crust set.

Preheat the air fryer to 375°F and lightly spray the basket with vegetable oil spray.

Arrange the drumsticks in a single layer in the air fryer basket, leaving space between each piece, and spray the tops lightly with oil so no dry flour remains.

Air fry at 375°F for 17 minutes, turning the drumsticks halfway through cooking and spraying any dry spots with oil.

Check that the thickest part of each drumstick has reached at least 165°F.

Transfer the cooked drumsticks to a wire rack and let rest for 3 to 5 minutes before serving.