American
Air Fryer Honey Mustard Drumsticks
Chicken drumsticks get a sticky honey-mustard glaze and crisp skin in the air fryer. Serve with a simple green salad or roasted vegetables.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Air frying renders fat for crisp skin without deep frying.
- The glaze caramelizes quickly at high heat.
- Drumsticks stay juicy and are inexpensive.
- Minimal dishes and hands-on time.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat drumsticks dry and toss with olive oil, salt, pepper, garlic powder, and smoked paprika.
- 2
Whisk Dijon mustard and honey in a small bowl; set half aside for finishing.
- 3
Arrange drumsticks in a single layer in the air-fryer basket.
- 4
Air fry at 380°F for 18 minutes, flipping halfway through.
- 5
Brush with remaining honey-mustard mixture and air fry at 400°F for 5 to 7 minutes until skin is sticky and internal temperature reaches 165°F.
- 6
Rest 5 minutes before serving.
Pro tips
- Do not crowd the basket; cook in batches if needed.
- Dry skin helps the coating stick and crisp.
- Use an instant-read thermometer at the thickest part near the bone.
Easy substitutions
- Dijon mustard
- yellow mustard
- honey
- maple syrup
- chicken drumsticks
- bone-in chicken thighs
Storage and reheating
Storage
Refrigerate in an airtight container up to 3 days.
Reheating
Air fry at 350°F for 5 to 7 minutes until hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 340
- Protein
- 28 g
- Carbs
- 10 g
- Fat
- 20 g
- Fiber
- 0 g
Budget friendly · Air Fryer
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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