Air Fryer Recipe
Harissa Infused Chicken Drumettes
Harissa clings to chicken drumettes in a brick-red coating, delivering a spicy, savoury, and slightly smoky flavour. The air fryer is ideal for this dish as it quickly dries the skin, allowing the marinade to crisp up beautifully while the chicken fat bastes the meat.
Ingredients
- 800g chicken drumettes, patted dry with kitchen paper
- 2 tbsp rose harissa paste, or regular harissa
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey or date syrup
- 1 large garlic clove, finely grated
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¾ tsp fine sea salt
- ¼ tsp baking powder
- 1 tsp cornflour
- ½ tsp freshly ground black pepper
- 1 tbsp chopped fresh coriander or parsley
- Lemon wedges
Method
- Trim away any loose flaps of skin or tiny bone fragments from the drumettes, then pat them thoroughly dry.
- In a large bowl, mix the harissa, olive oil, lemon juice, honey, garlic, cumin, smoked paprika, salt, baking powder, cornflour, and black pepper until smooth.
- Add the drumettes and toss until every piece is coated, working the marinade into the skin folds.
- Cover and chill for at least 45 minutes, or up to 8 hours.
- Remove the chicken from the fridge 20 minutes before cooking.
- Preheat the air fryer to 200°C for 3 minutes.
- Arrange the drumettes in a single layer with small gaps between them, meaty sides facing up where possible.
- Cook at 200°C for 10 minutes.
- Pull out the drawer and turn each drumette with tongs, moving any paler pieces from the centre to the edges of the basket.
- Cook for a further 7–9 minutes at 190°C, until the skin is browned in patches and the thickest piece reaches 75°C at the bone.
- For extra crisp edges, raise the temperature back to 200°C and cook for 2 minutes more, watching closely.
- Rest the drumettes on a warm plate for 5 minutes.
- Finish with chopped coriander or parsley and a squeeze of lemon.
Nutrition
Calories: 250
