Skip to main content

Airfried Honey Glazed Chicken Drumsticks ~ 气炸香蜂蜜鸡

 


These Airfried Honey Glazed Chicken Drumsticks are bursting with flavour, crispy and slightly sweetish on the outside, tender and juicy on the inside.  Unlike deep fried chicken drumsticks, these barely have any oil and the only oil there is, are from the chicken skin and fat.  Quick and easy to prepare this for dinner especially for working mums! 




Airfried Honey Glazed Chicken  ~    气炸香蜂蜜鸡

Ingredients

  • 6 chicken drumsticks
  • 1.5 Tbsp garlic powder
  • 1 Tbsp McCormick chicken seasoning
  • 1.5 tsp paprika
  • 1.5 tsp seasalt
  • 1.5  tsp black pepper
  • 2 Tbsp honey + 1/2 tsp water
Method
  1. Wash the drumsticks.  Pat them dry with kitchen paper towel.
  2. Mix all the seasoning except honey in a bowl.
  3. Rub the seasoning onto the drumstick, giving them a good massage.  Let rest for 3 hours or more.
  4. Place the drumsticks onto the basket of your Airfryer.  Airfry @ 200 deg.C for 10 mins. on one side, flip over and airfry for another 10 mins.
  5. Meanwhile, dilute the honey with water and brush onto the drumsticks.  Airfry for another 3 mins.  Do check to see not to burn the skin of the drumsticks.
  6. Serve immediaely


Comments

Popular posts from this blog

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.