Combine paprika, pepper or cayenne and salt in a bowl.
Pat drumsticks dry with paper towel. Using a sharp knife or metal skewer, poke 10 to 15 holes in skin of each drumstick or chicken leg.
Rub with oil and sprinkle evenly with spice mixture.
Arrange drumsticks or chicken legs in air fryer basket, spaced evenly apart, alternating ends.
Place basket in air fryer and set temperature to 400 degrees.
Cook until chicken DRUMSTICKS are crisp and register 195 degrees, 22 to 25 minutes, flipping and rotating chicken halfway through cooking.
Cook until chicken LEGS are well browned and crisp and register 195 degrees, 27 to 30 minutes, rotating chicken halfway through cooking but do not flip the chicken.
Cook until chicken THIGHS are well browned and crisp and register 195 degrees, 20 to 30 minutes, rotating chicken halfway through cooking but do not flip the chicken. The problem with exact timing is that chicken thighs range in size. For small thighs, check them at the 20 minute mark and for large thighs check at 26 minutes or more.
Transfer chicken to large plate, tent loosely with aluminum foil, and let rest for 5 minutes.
Meanwhile, microwave hot sauce, butter, molasses, and cornstarch in a large bowl, stirring occasionally, until hot; about 1 minute.
Add chicken and toss to coat. Serve.