Spicy Garlic Butterflied Drumsticks

I’m just gonna come out and say it, these spicy garlic butterflied drumsticks are my whole personality right now.

I mean, I’ve been making them nonstop in my little kitchen, and every single time, I’m like, wow, this is it, this is the ONE.

If you haven’t tried butterflying your drumsticks yet, you’re straight-up sleeping on the best thing ever.

It’s such a game-changer, and I’m so stoked to share why I’m obsessed.

These babies come out so crispy, dripping with this spicy, garlicky, slightly sweet sauce that’s honestly unreal.

It’s the kind of flavor that makes you close your eyes and forget the world for a second.

I’m not even kidding, after one bite, you’ll be licking your fingers like nobody’s watching, and I’m pretty sure you’ll be texting all your friends about it.

This is the kind of recipe that feels like a party, and I’m just happy to be here nerding out about it.

Main Ingredients for This Recipe

• Chicken drumsticks: I’m using drumsticks because they’re super juicy and perfect for this recipe. Butterflying them makes them cook faster and get WAY crispier.
  
  
• Salt and black pepper: Just keeping it simple to bring out all the natural flavors of the chicken without overpowering anything.
  
  
• Garlic powder: A little extra boost of flavor that sticks to the chicken and makes every bite taste even better.
  
  
• Cornstarch: This is my secret trick for getting that crispy, crackly skin without deep frying. Just a light dusting makes a huge different.
  
  
• Olive oil: Helps the chicken crisp up even more in the air fryer and keeps everything juicy on the inside.
  
  
• Gochujang: This Korean chili paste brings that deep, bold heat that makes the sauce crazy good.
  
  
• Honey: I love adding honey to balance out the spice.
  
  
• Soy sauce: Add that salty, umami flavor that ties everything together and makes the sauce taste even deeper.
  
  
• Garlic: Fresh garlic makes the sauce pop. It’s bold, sharp, and gives that real punchy garlic flavor that hits just right.
  
  
• Sesame oil: A little drizzle at the end makes the whole kitchen smell insane.

How to Make Spicy Garlic Butterflied Drumsticks

Step 1: Butterfly and season the drumsticks

• Use a sharp knife to cut along the bone of each drumstick and open them up a little.
• Pat them dry with paper towels to help them get crispy.
• Season both sides with salt, black pepper, garlic powder, and olive oil.
• Lightly dust with cornstarch and mix all together.

Step 2: Air fry the drumsticks

• Preheat your air fryer to 400°F (~200°C).
• Place the butterflied drumsticks in the basket, skin-side down and air fry for 15 minutes.
• Flip them over and cook for another 12-15 minutes until golden, crispy, and cooked through.

Step 3: Make the spicy garlic sauce

• Place gochujang, honey, soy sauce, water, minced garlic, and sesame oil straight into a small pan.
• Stir everything together over low heat.
• Let it warm up and bubble gently for 1-2 minutes until the sauce is slightly thick and smells amazing.

Step 4: Toss the drumsticks in the sauce

• Once the drumsticks are done, place them in a large bowl.
• Pour the warm sauce over and toss gently until every piece is coated.
• Make sure each drumsticks is glossy and fully covered.

Step 5: Finish and serve

• Sprinkle chopped parsley and sesame seeds over the top.
• Serve hot with rice, noodles, or a simple salad on the side.

FAQs About This Recipe

1. How do I butterfly a drumstick easily?

Use a sharp knife and cut along one side of the bone without slicing all the way through. Open it up gently so it lays flatter. It doesn’t have to be perfect – just enough to help it cook faster and get crispier.

2. Can I make this recipe without an air fryer?

Yes, you can bake them in the oven at 425°F (220°C) for 35-40 minutes, flipping halfway through until they’re crispy and cooked through.

You can also fry them in a pan with oil over medium heat. Cook each side for about 7-8 minutes until the outside is golden and the inside is fully cooked.

3. What can I use instead of gochujang?

If you don’t have gochujang, you can swap it with a mix of sriracha and a little bit of miso paste if you have it.

4. How do I store and reheat leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the air fryer at 350°F for about 5–6 minutes to get the skin crispy again.

5. Can I make the sauce ahead of time?

Yes, you can make the sauce a day ahead and keep it in the fridge. Just warm it up on low heat before tossing it with the chicken.

Spicy Garlic Butterflied Drumsticks

These spicy garlic butterflied drumsticks are crispy, juicy, and tossed in a sticky, bold sauce that’s packed with garlic, a little heat, and just the right amount of sweetness. Perfect for an easy weeknight dinner or a fun weekend meal.

Author: Allie Cuisine: Asian, Korean Courses: Appetizer, Dinner, Main Course, Non-Veg

Print Recipe

Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Difficulty: Beginner Servings: 4 Calories: 300 kcal per serving Best Season: Suitable throughout the year

Ingredients

Cook Mode Cooking Mode Disabled

Servings

For the chicken:

• 8 Chicken drumsticks
• 1 tsp Salt
• ¹⁄₂ tsp Black pepper
• 1 tsp Garlic powder
• 1 tbsp Olive oil
• 1 tbsp Cornstarch

For the spicy garlic sauce:

• 2 tbsp Gochujang (Korean chili paste)
• 2 tbsp Honey
• 1 tbsp Soy sauce
• 2 tbsp Water
• 3 cloves Garlic (Minced)
• 1 tsp Sesame oil

Instructions

1. Prep the Drumsticks

   • Butterfly the drumsticks by slicing along the bone and opening them up slightly.

   • Pat them dry with paper towels.

   • Season with salt, black pepper, garlic powder, and onion powder.

   • Lightly dust with cornstarch if using, and drizzle with olive oil.

1. Air Fry the Drumsticks

   • Preheat your air fryer to 400°F (~200°C).

   • Place the drumsticks skin-side down in the basket.

   • Air fry for 15 minutes, then flip and air fry for another 12-15 minutes until crispy and cooked through.

1. Make the Spicy Garlic Sauce

   • Add gochujang, honey, soy sauce, water, minced garlic, and sesame oil straight into a small pan.

   • Heat on low for 1–2 minutes, stirring until warm and slightly thickened.

1. Coat the Drumsticks

   • Place the cooked drumsticks in a large bowl.

   • Pour the warm sauce over and toss until fully coated.

   • Pro tip: If the sauce is thick, lather it on with your hands (gloves on) or brush it over the drumsticks.

1. Serve

   • Sprinkle with parsley and sesame seeds if you want.

   • Serve hot with rice, noodles, or a simple salad.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 14g22%

Saturated Fat 3.5g18%

Cholesterol 110mg37%

Sodium 580mg25%

Potassium 360mg11%

Total Carbohydrate 12g4%

Dietary Fiber 0.5g2%

Sugars 9g

Protein 28g57%

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Vitamin A 90 IU

Vitamin C 2 mg

Calcium 15 mg

Iron 1.3 mg

Vitamin D 6 IU

Vitamin E 0.5 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Try to butterfly the drumsticks evenly so they cook at the same time. A small cut along the bone is enough; no need to slice them completely open.
• Make sure to pat the chicken dry before seasoning. It helps the skin get crispier in the air fryer.
• If your sauce thickens too much while heating, just add a splash of water to thin it out again.
• Brushing the sauce on instead of tossing can help keep the chicken extra crispy if you prefer more crunch.

Keywords: butterfly drumsticks, butterfly chicken, spicy drumsticks, air fryer chicken drumsticks, butterflied drumsticks, spicy garlic chicken, gochujang chicken, easy chicken recipe, crispy chicken drumsticks, spicy chicken drumsticks

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