Smoky BBQ Chicken Drumsticks
Smoky BBQ Drumsticks are rubbed with smoked paprika, garlic, and cumin then glazed with BBQ sauce and honey; air fry at 380°F for 25 minutes until sticky and caramelized.
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Method
- 1
Pat drumsticks dry. Rub with olive oil and coat generously with the dry rub.
- 2
Air fry at 380°F for 10 minutes. Flip and cook another 10 minutes.
- 3
Mix BBQ sauce with honey and vinegar. Brush drumsticks generously with the glaze.
- 4
Cook 3-5 more minutes until the glaze is sticky and caramelized and internal temp hits 185°F.
- 5
Let rest 5 minutes. Serve with extra BBQ sauce for dipping.
Pro tip. Apply the BBQ sauce only in the last few minutes — too early and the sugars burn black. Cooking to 185°F (not just 165°F) breaks down the collagen in drumsticks for tender, pull-apart meat.
Why the air fryer wins here
- Ready in 25 minutes. The same dish takes about 45 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 4-6 minutes. Sauce will caramelize fast — check at 3 minutes and cover loosely if needed. Full reheat guide for bbq chicken.
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