Honey Mustard Chicken Drumsticks
Honey Mustard Chicken Drumsticks, Thighs and Wings recipe makes the best honey mustard sauce for roasted chicken in an oven, slow cooker, BBQ or air fryer!
Ingredients
- 8 - 12 chicken drumsticks (between 2 - 3 pounds) or 4 chicken leg quarters, trimmed
- salt
- pepper
- cooking spray
Honey Mustard Dipping Sauce
- ½ cup yellow, Dijon or spicy mustard
- ¼ -⅓ cup liquid honey
- salt, to taste
- pepper, to taste
- cooking spray
Air Fryer Honey Mustard Chicken Drumsticks, Thighs or Legs
- 4 chicken drumsticks, trimmed or 2 chicken leg quarters, trimmed
- 1-2 tablespoons vegetable oil
- ½ teaspoon salt
- 1 teaspoon pepper
Instructions
Oven Method
- Preheat oven to 425 degrees.
- Prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray. Set aside.
- Rinse drumsticks and pat dry with paper towels.
- Sprinkle drumsticks liberally with salt and pepper.
- Place on your prepared sheet spaced evenly apart.
- Bake for between 30-35 minutes (DRUMSTICKS), 35-40 minutes (CHICKEN THIGHS) and 40-45 minutes (CHICKEN LEGS). Skin should be crisp and internal temperature should be 165 degrees.
- Once cooked, coat them with sauce, using a brush if possible.
- Bake for another 5 minutes.
- Remove from oven and coat with more sauce.
- Allow to sit for a few minutes before serving.
- Serve with additional sauce and some on the side if desired for dipping.
- Enjoy every bite!
Honey Mustard Sauce
- In a small bowl, combine mustard and honey until smooth. Taste to see if you prefer more honey or mustard. Add a little at a time until you achieve your desired result.
- Season with salt and pepper to taste, if desired. I usually don't add any salt or pepper. My husband adds pepper.
- This sauce should be refrigerated for at least an hour before serving, the longer the better.
- Store in an airtight container in your fridge for up to one week.
Air Fryer Honey Mustard Chicken Drumsticks, Thighs or Legs
- Pat drumsticks or legs dry with paper towels.
- Using a sharp knife or metal skewer, poke 10 to 15 holes in skin of each drumstick or chicken leg.
- Rub with oil and sprinkle evenly with salt and pepper.
- Arrange drumsticks in air fryer basket, spaced evenly apart, alternating ends and skin side up if using chicken legs.
- Place basket in air fryer and set temperature to 400 degrees.
- Cook until chicken DRUMSTICKS are crisp and register 195 degrees, 22 to 25 minutes, flipping and rotating chicken halfway through cooking.
- Cook until chicken LEGS are well browned and crisp and register 195 degrees, 27 to 30 minutes, rotating chicken halfway through cooking but do not flip the chicken.
- Cook until chicken THIGHS are well browned and crisp and register 195 degrees, 20 to 30 minutes, rotating chicken halfway through cooking but do not flip the chicken.
- The problem with exact timing is that chicken thighs range in size. If you have smaller thighs, check at 20 minutes and large thighs check at 26 minutes or more.
- Cover each with honey mustard sauce, using a brush if possible.
- Bake for another 5 minutes.
- Remove from fryer and coat with more sauce.
- Serve with additional sauce on the side if desired.
- Transfer chicken to large plate, tent loosely with aluminum foil, and let rest for 5 minutes.
- Serve and enjoy every bite.
Video
Notes
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