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.
If the sauce is thick, you can brush it onto the drumsticks or lather it on with your hands (gloves on) to make sure every little bit gets covered without losing the crispness.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Sprinkle with parsley and sesame seeds if you want.
Serve hot with rice, noodles, or a simple salad.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.