Air Fryer Sticky BBQ Chicken Drumsticks

A beginner-friendly recipe for crispy, sticky BBQ chicken drumsticks made in the air fryer. The chicken is seasoned with spices, cooked until crispy, and then glazed with a sweet and tangy sticky BBQ sauce for a restaurant-quality finish.

Ingredients

• 2 pounds Chicken Drumsticks (about 6 to 8 medium drumsticks), rinsed and patted completely dry with paper towels
• 1 tablespoon Olive Oil or avocado oil
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 teaspoon Smoked Paprika
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 cup Your Favorite Barbecue Sauce (sweet or smoky style)
• 2 tablespoons Honey or pure maple syrup
• 1 tablespoon Apple Cider Vinegar
• 1 tablespoon Soy Sauce or tamari
• 1/2 teaspoon Sriracha or Red Pepper Flakes (optional)
• 1 teaspoon Melted Butter

Instructions

1. Pat the chicken drumsticks thoroughly with paper towels to remove excess surface moisture.
2. Place the dried drumsticks in a large mixing bowl and drizzle with olive oil. In a separate small bowl, whisk together garlic powder, onion powder, smoked paprika, salt, and black pepper. Sprinkle the spice blend over the chicken and rub it into the meat and skin until fully coated.
3. Preheat the air fryer to 380°F (190°C) for 3 to 5 minutes. Arrange the seasoned drumsticks in a single layer in the air fryer basket, leaving space between pieces. Cook at 380°F for 15 minutes, pausing halfway through to flip them over.
4. While the chicken cooks, whisk together the barbecue sauce, honey (or maple syrup), apple cider vinegar, soy sauce, sriracha (if using), and melted butter in a small bowl until smooth.
5. After the first 15 minutes, open the air fryer and generously brush or spoon the sticky BBQ glaze over the hot drumsticks. Return the basket to the air fryer and cook for an additional 8 to 10 minutes at 380°F, watching closely to prevent burning.
6. Remove the drumsticks from the air fryer and let them rest for 3 to 5 minutes. Garnish with chopped fresh parsley or green onions if desired, and serve.

Notes

Pro-Tips: Don't skip patting the chicken dry to ensure crispy skin. Customize heat by omitting sriracha for milder flavor or adding cayenne for spice. Line the air fryer drip tray with aluminum foil for easy cleanup. Storage: Refrigerate leftovers in an airtight container for up to 3-4 days or freeze for up to 2 months. Reheat in the air fryer at 350°F for 4-5 minutes to restore crispiness.