In a medium bowl or measuring cup, combine 2 cups Italian dressing, 1/4 cup Worcestershire sauce, and 3/4 cup hot sauce; stir to blend.

Place 12 chicken drumsticks in a large zip-top bag. Pour the marinade over the chicken, remove excess air, seal the bag, and massage or toss the bag so all drumsticks are evenly coated. Refrigerate for a few hours or up to overnight.

Remove the bag from the refrigerator. Take the drumsticks out of the bag and discard the remaining marinade. Allow excess marinade to drip off.

Preheat the air fryer to 400°F.

Arrange the drumsticks in the air fryer basket in a single layer with space between pieces (cook in batches if they do not fit without crowding).

Cook at 400°F for 20 minutes.

Open the basket, shake or turn the drumsticks to promote even browning. Reduce the air fryer temperature to 325°F and continue cooking for an additional 15 minutes.

Confirm the drumsticks are cooked through (internal temperature of the thickest part reaches 165°F and juices run clear). If needed, cook a few minutes longer and recheck.

Transfer the drumsticks to a plate and let them rest a few minutes before serving.