Honey-Soy Glazed Chicken Drumsticks
Juicy, crisp-skinned chicken drumsticks with a sweet-savory glaze, cooked in an air fryer. The meat stays tender right to the bone.
- Time
- 45 min
- Serving
- 554 kcal
- Ingredients
- ≈ $1.01
- Protein
- 47 g
Ingredients
- 1 Chicken drumstickspack 900 g ≈ $3.47 250 g
- 2 Honey 12 g
- 3 Soy sauce 18 ml
- 4 Garlic≈ $10.00 per kg 5 g
- 5 Paprika 2 g
- 6 Sunflower oil 5 ml
- 7 Ground black pepper 1 g
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mince the garlic4, then mix with honey, soy sauce, oil, paprika, black pepper, and salt.
Pat the drumsticks dry, coat them in the marinade, and let them sit for 10 minutes at room temperature.
Preheat the air fryer to 350°F (180°C), then place the drumsticks in the basket in a single layer.
Cook for 15 minutes, flip, and cook another 12–15 minutes until golden brown; pierce the meat near the bone—juice should run clear, and the meat should no longer be pink.
Let the drumsticks rest for 3 minutes before serving with a side.
Tips
- Why it works
- The honey in the marinade caramelizes and darkens quickly, so 180 °C and turning halfway are needed for the glaze to brown instead of burn.
- Substitutions
- Swap the honey for sugar, 8 g, or maple syrup, 12 ml. Swap the paprika for a mix of turmeric and a bit more pepper.
- Common mistakes
- The crust turned black but the meat near the bone is pink: the drumsticks are packed too tightly or the marinade is too sweet. Space them apart and check the juices near the bone.
- Storing and reheating
- Keep up to 3 days in the fridge. Reheat in an air fryer 5–6 minutes at 160 °C so the crust doesn't soften. Freezing is fine for up to 2 months.
- Serve with
- Serve with rice or mashed potatoes and fresh vegetables for dinner.
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