Air Fryer BBQ Chicken Drummies
This recipe delivers tender and crispy BBQ chicken drumsticks, perfectly cooked in an air fryer. Seasoned chicken is air-fried until golden, then coated in barbecue sauce for a sticky, flavorful finish, making for a quick and satisfying main course.
Equipment
- 1 Air Fryer Essential for crispy results
- 1 Large Mixing Bowl For seasoning the chicken
- 1 Tongs For flipping and handling chicken
- 1 Meat Thermometer To ensure safe internal temperature
Ingredients
Main
- 2 pounds chicken drummies
- 1.5 tablespoons olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.13 teaspoon freshly ground black pepper
- 0.75 cup barbecue sauce
Instructions
- Pat the chicken drumsticks thoroughly dry with paper towels to ensure a crispy skin.
- In a large bowl, toss the chicken drumsticks with olive oil, garlic powder, salt, and freshly ground black pepper until evenly coated.
- Preheat your air fryer to 375°F (190°C) for 5 minutes, if your model requires preheating.
- Arrange the seasoned chicken drumsticks in a single layer in the air fryer basket, ensuring not to overcrowd; cook in batches if necessary.
- Air fry for 15 minutes, then flip the drumsticks and continue cooking for another 10-15 minutes, or until cooked through and golden brown.
- During the last 5-7 minutes of cooking, brush or toss the drumsticks with the barbecue sauce, ensuring an even coating.
- Continue to air fry until the sauce is slightly caramelized and sticky, and the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer.
- Carefully remove the BBQ chicken drummies from the air fryer and let them rest for a few minutes before serving.
Notes
1. Pat the chicken drumsticks extremely dry before seasoning. This is crucial for achieving a super crispy skin in the air fryer. Any excess moisture will steam the chicken rather than crisp it. 2. Do not overcrowd the air fryer basket. Cook in batches to allow for proper air circulation, which is key for even cooking and crisping. 3. Apply the barbecue sauce during the final minutes of cooking. Adding it too early can cause the sauce to burn or become overly sticky before the chicken is fully cooked. A quick toss or brush at the end allows the sauce to caramelize beautifully without scorching.