📝 About This Recipe
Experience the ultimate backyard barbecue flavor without ever firing up the grill. These drumsticks feature a dual-layered approach: a savory dry rub that seals in juices and creates a crisp skin, followed by a caramelized balsamic-infused BBQ glaze that becomes irresistibly tacky in the air fryer. It’s a foolproof way to achieve fall-off-the-bone tender poultry with a professional charred finish in under 30 minutes.
🥗 Ingredients
The Chicken
- 8 pieces Chicken Drumsticks (approx. 2 lbs, patted completely dry)
- 1 tablespoon Olive Oil (or avocado oil for high heat)
The Signature Dry Rub
- 1 tablespoon Smoked Paprika (provides a deep woody color)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Cayenne Pepper (optional for a hint of heat)
The BBQ Glaze
- 3/4 cup BBQ Sauce (your favorite hickory or honey-based sauce)
- 1 tablespoon Apple Cider Vinegar (to cut through the sweetness)
- 1 tablespoon Honey (for extra shine and tackiness)
- 1 teaspoon Worcestershire Sauce
For Garnish
- 2 tablespoons Fresh Chives (finely chopped)
- 1 teaspoon Sesame Seeds (optional for texture)
👨🍳 Instructions
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1
Remove the chicken drumsticks from the refrigerator 15 minutes before cooking to take the chill off, ensuring even cooking.
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2
Pat each drumstick thoroughly dry with paper towels. Removing surface moisture is the secret to achieving a crispy skin in the air fryer.
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3
In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, salt, pepper, oregano, and cayenne until well combined.
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4
Place the drumsticks in a large mixing bowl. Drizzle with olive oil and toss to coat every piece evenly.
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5
Sprinkle the dry rub over the chicken and use your hands (or tongs) to massage the spices into the skin until no bare spots remain.
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6
Preheat your air fryer to 380°F (193°C) for about 3-5 minutes.
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7
Arrange the drumsticks in the air fryer basket in a single layer. Ensure they are not touching to allow the hot air to circulate freely.
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8
Cook at 380°F for 10 minutes. Use tongs to flip each drumstick over to ensure the underside gets crispy.
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9
Cook for another 8-10 minutes. While they cook, whisk the BBQ sauce, apple cider vinegar, honey, and Worcestershire sauce in a small bowl.
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10
Open the air fryer and generously brush the top of each drumstick with the BBQ glaze. Flip them and brush the other side.
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11
Increase the temperature to 400°F (200°C) and cook for a final 3-5 minutes. This high heat will caramelize the sugars in the sauce for a 'charred' look.
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12
Check the internal temperature with a meat thermometer; it should reach 165°F (74°C), though drumsticks are even better at 175°F for maximum tenderness.
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13
Remove the drumsticks from the basket and let them rest on a plate for 5 minutes to allow the juices to redistribute.
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14
Garnish with chopped chives and sesame seeds before serving hot.
💡 Chef's Tips
Always pat the chicken dry; moisture is the enemy of crispiness. Don't overcrowd the basket; if you have a small air fryer, cook in two batches for the best results. If you prefer a 'wet' wing style, toss the cooked chicken in extra sauce after the final air frying step. Use a meat thermometer to avoid overcooking; chicken legs are forgiving but can become dry if left too long. For an extra smoky flavor, add a drop of liquid smoke to the BBQ glaze mixture.
🍽️ Serving Suggestions
Serve alongside a cold, creamy coleslaw to balance the heat and smoke. Pair with air-fried corn on the cob rubbed with lime and chili powder. Serve with a side of sweet potato fries and a cooling ranch or blue cheese dipping sauce. A crisp, hoppy IPA or a glass of iced sweet tea makes for the perfect beverage pairing. For a full meal, serve atop a bed of buttery garlic mashed potatoes.