For years I tried to find the perfect bottled barbecue sauce. I finally mixed up my own using ketchup, honey and brown mustard. It’s delicious slathered on any cut of chicken, especially drumsticks.
PREP: 25 MIN.
COOK: 15 MIN.
MAKES: 8 SERVINGS
- 2 cups ketchup
- ⅔ cup honey
- ⅓ cup packed brown sugar
- 2 Tbsp. finely chopped sweet onion
- 2 Tbsp. spicy brown mustard
- 4 garlic cloves, minced
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. cider vinegar
- 16 chicken drumsticks
1. In a large saucepan, mix the first 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend, stirring occasionally. Reserve 2 cups sauce for serving.
2. Preheat air fryer to 375°. In batches, place chicken in a single layer on greased tray in air-fryer basket. Cook until a thermometer reads 170°-175°, 15-20 minutes, turning occasionally and brushing generously with remaining sauce during the last 5 minutes. Serve with reserved sauce.
2 chicken drumsticks with ¼ cup sauce: 422 cal., 12g fat (3g sat. fat), 95mg chol., 909mg sod., 49g carb. (48g sugars, 0 fiber), 29g pro.
TEST KITCHEN TIP: If your drumsticks are frozen, you can still cook them in the air fryer. Just allow for a longer cook time and use a pen thermometer to make sure the chicken reaches an internal temperature of at least 170°.
