Sticky, charred, and nothing welded to the basket.
Prep time: 5 mins, plus marinating
Cook time: 20 to 22 mins
Serves: 4
Dietary: NF
Sugary BBQ sauce and a hot air fryer basket are not friends. The sauce caramelises onto the metal, then sets, then you are standing at the sink with a scourer wondering why you bothered.
Cook them in a Kitchen Curated silicone liner instead. The sauce stays on the chicken, the basket stays clean, and the drumsticks come out with proper sticky char rather than a burnt crust.
Baste halfway and cook to 75°C in the thickest part, right against the bone. That is the only number that matters.
Ingredients
- 8 chicken drumsticks, skin on
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic granules
- ½ tsp salt
- ½ tsp black pepper
- 150ml BBQ sauce (check the label if you need it gluten free, most contain malt vinegar or soy)
- 1 tsp honey, optional, for extra stick
Steps
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Dry and season: Pat the drumsticks properly dry, then toss with the oil, paprika, garlic granules, salt and pepper. Dry skin is crisp skin.
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Preheat: Get your air fryer to 190°C (375°F).
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Line the basket: Pop a Kitchen Curated silicone liner straight into the air fryer basket.
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First cook: Arrange the drumsticks in a single layer with a little space between them and cook for 12 minutes, turning once.
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Baste: Brush generously with the BBQ sauce, stirring the honey through it first if you are using it.
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Finish: Cook for a further 8 to 10 minutes, basting again at the halfway point, until the skin is dark and glossy.
- Check and rest: A thermometer in the thickest part should read 75°C (167°F). Rest for 5 minutes before serving.
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