• Pat the chicken legs dry with paper towels and set aside.
• Add the coconut milk, oil, curry powder, turmeric, garlic powder, onion powder, and salt to a large bowl and whisk to combine.
• Add the chicken legs and stir to coat them with the curried marinade. If you have time, you can cover the bowl and refrigerate for an hour, or overnight, for the flavors to marinade. Alternatively, you can cook them right away.

To cook in the air fryer:

• Place the chicken legs into the basket of the air fryer (cook in batches if the basket is small).
• Cook at 380°F (190°C) for 10-12 minutes, then use tongs to flip the drumsticks and cook for 10 more minutes or until they are cooked through (the internal temperature of the drumsticks with a meat thermometer is 165°F).

To oven bake:

• Preheat the oven to 400°F (200°C).
• Add the marinated curried chicken legs to a large rimmed baking sheet in a single layer. Try not to overcrowd them or they won't crisp up all around. Use two sheets if necessary.
• Place the tray in the oven and bake for 40 minutes, turning halfway, 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°F (74°C).