Air fryer recipe · Starters
BBQ Chicken Drumettes
Sticky, smoky drumettes glazed in barbecue sauce with a caramelised crust.
- 28 minTotal time
- 200°CAir fryer
- 4Serves
- Non-vegetarianDiet
Nutrition per serving
- 180kcal
- 30.7 gprotein
- 4.3 gcarbs
- 4.6 gfat
- 0.3 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken drumettes12
- BBQ sauce1/2 cup
- Brown sugar1 tbsp
- Smoked paprika1 tsp
- Garlic powder1 tsp
- Salt1 tsp
Method
Dry and season
Pat the drumettes completely dry, then toss them with smoked paprika, garlic powder and salt. Dry skin is the secret to a crackly finish in the air fryer.
First cook
Lay the seasoned drumettes in a single layer with gaps between them. Air fry at 200°C for 14 min so the skin renders and tightens before any sauce goes on.
Mix the glaze
Stir the BBQ sauce with brown sugar until the sugar dissolves into a thick, pourable coat. The extra sugar gives that lacquered, sticky shine.
Brush and turn
Brush the part-cooked drumettes all over with the glaze, turning to coat every side. Reserve a little sauce for a second layer.
Second glaze
About 3 min after the first glaze, apply the reserved sauce so it builds into a glossy crust. Watch closely, as the sugar can scorch quickly.
Air-fry to finish
Air-fry at 200C for a further 10 min, flipping once midway, until the glaze caramelises and the juices run clear with no pink at the bone, about 24 min cooking in total. Rest two minutes before serving.
