{"id":59001,"date":"2026-03-04T16:47:03","date_gmt":"2026-03-04T21:47:03","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/recipe\/pilons-de-poulet-bbq-au-air-fryer\/"},"modified":"2026-08-27T22:29:17","modified_gmt":"2026-08-28T02:29:17","slug":"air-fryer-bbq-chicken-drumstic","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/air-fryer-bbq-chicken-drumstic\/","title":{"rendered":"Air fryer chicken drumsticks with BBQ dry rub"},"content":{"rendered":"<h3>\ud83c\udf57 <strong>The drumsticks I stopped improving<\/strong><\/h3>\n<p>I bought the air fryer a good while back and I have not been able to put it away since. Twenty-five minutes, no oven heating up the whole kitchen in July, and a drumstick comes out with skin that actually cracks. That is the part nobody warns you about: an air fryer does to chicken skin what a deep fryer does, minus the two litres of oil sitting on your counter afterward.<\/p>\n<p>These ones I make almost every week. Rub, oil, basket, done.<\/p>\n<h3>\ud83d\udd25 <strong>Eight spices, one jar, no sauce anywhere<\/strong><\/h3>\n<p>There is no BBQ sauce in this recipe and that is on purpose. Sauce burns at 400\u00b0F and you end up scraping the basket. A dry rub does the same job from the inside: <strong>smoked paprika<\/strong> carries the smoke, <strong>sweet paprika<\/strong> carries the colour, dark brown sugar caramelizes against the skin, and then oregano, garlic powder, mustard powder, salt, pepper and just enough cayenne that you notice it on the third bite instead of the first.<\/p>\n<p>I mix it in a Mason jar, four batches at a time. It goes on wings, pork chops, a whole chicken, shrimp, lamb. No exact ratio per pound. Enough to coat, not so much that it turns pasty.<\/p>\n<h3>\ud83c\udf73 <strong>No air fryer? The oven still gets you there<\/strong><\/h3>\n<p>You are not locked out of this one. I run the oven hot, on a rack over a sheet pan so the air gets underneath, and I let the skin go almost too far before I pull them. That is the whole trick with drumsticks in the oven: people take them out too early, at the golden stage, and golden is not crispy yet.<\/p>\n<p>If the skin darkens faster than the meat cooks, drop the heat or tent a piece of foil over them. And keep a thermometer nearby. 165\u00b0F (74\u00b0C) at the bone is the only number that decides when they are done.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83c\udf57 The drumsticks I stopped improving I bought the air fryer a good while back and I have not been able to put it away since. Twenty-five minutes, no oven heating up the whole kitchen in July, and a drumstick comes out with skin that actually cracks. That is the &hellip;<\/p>\n","protected":false},"featured_media":58999,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"air fryer chicken drumsticks","_yoast_wpseo_title":"Air fryer chicken drumsticks with crispy BBQ rub","_yoast_wpseo_metadesc":"Air fryer chicken drumsticks in an 8-spice BBQ dry rub. 400\u00b0F for 25 to 30 minutes, crackling skin and juicy meat under 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