Description

Juicy chicken drumsticks with crispy skin, enhanced by a smoky paprika and tangy sumac glaze, made easy in the air fryer. The glaze combines roasted red pepper and date syrup for a sticky, savory crust.

Ingredients

Scale

8 large chicken drumsticks, skin on, bone in (approx. 2.2 lb)
30 ml (2 tablespoons) olive oil, divided
5 ml (1 teaspoon) fine sea salt
2.5 ml (0.5 teaspoon) black pepper, freshly ground
5 ml (1 teaspoon) garlic powder
5 ml (1 teaspoon) onion powder
5 ml (1 teaspoon) smoked paprika
1 large red bell pepper (approx. 7 oz)
3 cloves garlic, peeled
30 ml (2 tablespoons) date syrup (or honey or maple syrup)
15 ml (1 tablespoon) apple cider vinegar
7.5 ml (1.5 teaspoons) ground sumac
60 ml (0.25 cup) vegetable broth (or chicken broth)
15 g (0.25 cup) fresh parsley, finely chopped, for garnish

Instructions

Prepare Chicken and Initial Seasoning: Pat the chicken drumsticks thoroughly dry with paper towels. In a large bowl, toss the drumsticks with 30 ml (2 tablespoons) olive oil, salt, black pepper, garlic powder, onion powder, and 5 ml (1 teaspoon) smoked paprika until evenly coated. Set aside to marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
Make the Smoky Red Pepper and Sumac Glaze: Preheat air fryer to 200°C (400°F). Halve the red bell pepper and remove seeds and core. Place bell pepper halves and 3 peeled garlic cloves in the air fryer basket. Roast for 10-15 minutes, or until the bell pepper skin is slightly charred and softened.
Blend Glaze Ingredients: Transfer the roasted bell pepper and garlic to a small food processor or blender. Add 15 ml (1 tablespoon) olive oil, date syrup, apple cider vinegar, 7.5 ml (1.5 teaspoons) ground sumac, and vegetable broth. Blend until completely smooth.
Air Fry Drumsticks Initially: Arrange the seasoned drumsticks in a single layer in the preheated air fryer basket, ensuring they are not overcrowded. Air fry at 190°C (375°F) for 18-20 minutes, flipping halfway through, until the internal temperature reaches 74°C (165°F) and the skin is golden and crispy.
Apply Glaze and Finish Cooking: Brush half of the Smoky Red Pepper and Sumac Glaze generously over all surfaces of the drumsticks. Return them to the air fryer and cook for an additional 5-7 minutes at 190°C (375°F), or until the glaze is caramelized and sticky, and the internal temperature reaches 82°C (180°F) for fall-off-the-bone tenderness.
Rest and Serve with Garnish: Remove the drumsticks from the air fryer and let them rest on a wire rack for 5 minutes. Drizzle the remaining glaze generously over the drumsticks. Sprinkle with finely chopped fresh parsley and a tiny pinch of ground sumac.

Notes

To achieve crispy skin, pat the drumsticks completely dry before seasoning. Avoid overcrowding the air fryer basket during cooking; cook in batches if necessary. The glaze can be made ahead of time and kept in the fridge for several days. Do not substitute fresh minced garlic for garlic powder in the seasoning rub, as it may burn.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Air Frying
Cuisine: Fusion

Nutrition

Serving Size: 2 drumsticks
Calories: 480 calories
Sugar: 10 g
Sodium: 590 mg
Fat: 25 g
Saturated Fat: 7 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 45 g
Cholesterol: 155 mg

Keywords: air fryer, chicken drumsticks, crispy chicken skin, smoky paprika, sumac, red pepper glaze, easy dinner, weeknight meal, Middle Eastern inspired