Sticky honey and paprika chicken drumsticks are cooked in the air fryer, along with potato wedges, for an unrivalled crispy dinner!
Served with salad leaves, this well-rounded meal couldn't be easier to rustle up.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Cal/Serv:
459
Ingredients
8
chicken drumsticks
3
medium baking potatoes (about 600g), cut into 1.5cm wide wedges
1Tbsp.
thyme leaves, roughly chopped
2tsp.
sweet smoked paprika
2
garlic cloves, crushed
Finely grated zest and juice 1 lemon
2tsp.
vegetable oil
2Tbsp.
runny honey
salad leaves, to serve
Directions
Step 1In a large bowl, mix all the ingredients, except the honey and salad leaves, with plenty of seasoning, until well combined and evenly coated. Preheat air fryer to 200°C.
Step 2Put the potatoes into the air fryer (in the crisper basket, if your model has one). Close the lid/drawer and cook for 10min. Meanwhile, add the honey to the chicken bowl and mix to coat.
Step 3Shake/turn the potatoes, then add chicken to the air fryer and continue to cook for 15-20min, shaking/turning every 5min or so, or until both the chicken and potatoes are cooked through. Serve with salad.
If your air fryer is a two-drawer model, cook the potato wedges and chicken in separate drawers. If it’s a one-drawer or lidded model, simply arrange the chicken on top of the potatoes. Whichever model you have, shaking or turning everything regularly is key to getting the best results.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
