Air fryer sticky chicken drumsticks- delicious 1 hour meal!
This sticky marinade is an absolute winner – a go-to recipe for anyone looking to add maximum flavour with minimal effort. It’s super quick and easy to make, requiring just a handful of everyday ingredients, yet the result is nothing short of mouthwatering. The marinade infuses the chicken with a wonderfully sweet, rich, and slightly tangy flavour that perfectly complements the juicy, tender meat. As it cooks, the sauce becomes thick and glossy, coating each piece of chicken in a sticky, caramelised glaze that’s packed with bold, irresistible flavour.
One of the best things about this recipe is its simplicity and speed. It takes less than 30 minutes to prepare from start to finish – including mixing the marinade and coating the chicken. The cooking time ranges from just 10 to 30 minutes depending on your method (oven, stovetop, grill, or air fryer), which means you can have a delicious, satisfying meal on the table in under an hour. It’s ideal for busy weeknights when you want something quick but still crave something special, or for casual entertaining when you want to impress without the stress.
This recipe yields four generous servings of sticky chicken drumsticks that are guaranteed to be a hit with both kids and adults alike. Whether you're serving them with fluffy rice, crispy potatoes, or a simple side salad, they’re sure to become a regular in your dinner rotation. Bold in flavour, beautifully glazed, and delightfully easy to prepare – this sticky chicken recipe truly has it all.
Ingredients for the marinade-
Light Soy Sauce (2 tablespoons)
Three tablespoons of tomato chutney (any kind will do)
Two tablespoons of runny honey
Worcestershire sauce (one teaspoon)
Eight legs of chicken (recipe tip)
Eight legs of chicken (recipe tip)
In a large mixing bowl, combine all the marinade ingredients, stirring thoroughly to ensure they are well blended and smooth. Once the marinade is ready, add the chicken pieces to the bowl, making sure each piece is generously coated with the mixture. Use your hands or a spoon to turn the chicken over a few times, allowing the marinade to seep into every nook and cranny for maximum flavour. When all the pieces are fully coated, cover the bowl tightly with cling film or a lid to prevent any air from getting in. Place the bowl in the fridge and allow the chicken to marinate for a minimum of 20 minutes if you're short on time.
However, for best results and a deeper, more intense flavour, you can leave it to marinate for several hours or even overnight – up to 24 hours. The longer the chicken sits in the marinade, the more flavorful and tender it will become, making this step key to achieving that deliciously sticky, richly flavoured result.
When you're ready to cook, remove the marinated chicken from the fridge and let it sit at room temperature for about 10–15 minutes to take the chill off — this helps the chicken cook more evenly. Meanwhile, preheat your air fryer to 180°C (350°F). Preheating is an important step, as it ensures the air fryer is hot enough to start crisping and caramelising the marinade as soon as the chicken goes in, resulting in a beautifully sticky and golden finish. Depending on your air fryer model, preheating should take about 3–5 minutes. Once the air fryer is up to temperature, you're ready to start cooking.
Carefully lay the marinated chicken drumsticks in a single layer in the air fryer basket, making sure they are evenly spaced and not overlapping. This allows the hot air to circulate around each piece, helping them cook evenly and develop a crispy, golden exterior. Cook the drumsticks at 180°C (350°F) for 10 minutes, then open the basket and gently turn each piece over using tongs. Return them to the air fryer and continue cooking for another 10 to 12 minutes, or until the skin is beautifully crisp, the edges are slightly charred, and the internal temperature reaches at least 75°C (165°F). The sticky marinade will thicken and caramelise as the drumsticks cook, creating a deliciously glossy, flavour-packed coating. Keep an eye on them in the final minutes to avoid burning, as the sugar in the marinade can darken quickly.
Once the drumsticks are cooked to perfection – crispy on the outside, tender and juicy on the inside, and coated in a rich, sticky glaze – remove them from the air fryer and let them rest for a few minutes to allow the juices to settle. Serve them alongside a generous helping of creamy potato salad for a comforting, hearty contrast, and add a handful of fresh, crunchy green leaves to bring brightness and balance to the plate. A mix of rocket, spinach, or baby gem lettuce works beautifully, especially when lightly dressed with a zesty vinaigrette to cut through the richness of the chicken. This simple yet satisfying combination makes for a well-rounded meal that’s bursting with flavour, texture, and colour – perfect for a relaxed family dinner or a casual gathering with friends.
If you prefer, chicken thighs can easily be used in place of drumsticks for this recipe. They work just as well and absorb the marinade beautifully, resulting in tender, juicy meat with a rich, sticky glaze. However, because chicken thighs are generally a bit thicker and meatier than drumsticks, the cooking time will need to be slightly adjusted to ensure they cook through properly while still achieving that deliciously crisp and caramelised exterior.
To cook chicken thighs in the air fryer, preheat it to 180°C (350°F) as usual. Arrange the marinated thighs in a single layer in the basket, making sure they’re not overlapping. Cook them for 15 minutes on one side, then flip them over and continue cooking for another 10 to 12 minutes, or until the skin is crisp, slightly charred in spots, and the internal temperature reaches at least 75°C (165°F). As always, keep an eye on them in the final few minutes, since the marinade can darken quickly. The result is equally delicious and makes a great variation if you’re looking to switch things up or use whatever cut of chicken you have on hand.