You’ll Need
For the Chicken
8 chicken drumsticks
1 tbsp olive oil
1 tsp sweet paprika
1 tsp garlic powder
½ tsp sea salt
½ tsp black pepper
For the Almond Picada
50g toasted almonds
2 garlic cloves
2 tbsp chopped parsley
Pinch of saffron soaked in 1 tbsp hot water
1 tbsp sherry vinegar
1 tbsp olive oil
60ml chicken stock
To Finish
Finely grated lemon zest
Extra parsley
Optional but Dangerous
Patatas bravas
Garlic mayonnaise
A cold Spanish lager
Method
Preheat your air fryer to 195°C.
Pat the drumsticks dry, then rub with olive oil, paprika, garlic powder, salt and black pepper.
Arrange in a single layer and air fry for 20 minutes, turning after 10 minutes.
Meanwhile, crush the almonds, garlic and parsley to a coarse paste.
Stir in the saffron water, sherry vinegar, olive oil and chicken stock.
Brush half the almond picada over the drumsticks.
Air fry for 4 minutes, turn, brush with the remaining picada and cook for another 3-4 minutes.
Check the thickest part of every drumstick reaches 75°C without touching the bone.
Rest for 3 minutes so the nutty glaze settles onto the skin.
Finish with lemon zest and parsley.