You’ll Need
For the Chicken
1kg chicken drumettes
250ml strong black tea, cooled
1 tbsp brown sugar
1 tbsp sea salt
Smokehouse Seasoning
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp mustard powder
½ tsp cracked black pepper
Sweet Tea BBQ Glaze
4 tbsp smoky BBQ sauce
1 tbsp honey
1 tbsp maple syrup
1 tsp Worcestershire sauce
1 tsp Dijon mustard
½ tsp smoked paprika
Optional but dangerous
Dill pickle slices
Fresh chives
Hot honey drizzle
Cornbread
Potato salad
Method
Pour the cooled black tea into a large bowl with the brown sugar and sea salt, stirring until dissolved.
Add the chicken drumettes and refrigerate for 2–4 hours.
Remove the drumettes from the brine and pat them completely dry with kitchen paper.
Preheat your air fryer to 195°C.
Toss the chicken with the olive oil, smoked paprika, garlic powder, onion powder, mustard powder and cracked
black pepper.
Arrange the drumettes in a single layer in the air fryer basket.
Air fry for 20–22 minutes, turning halfway through, until the skin is crisp and the chicken is cooked through.
Meanwhile, whisk together the BBQ sauce, honey, maple syrup, Worcestershire sauce, Dijon mustard and
smoked paprika.
Brush the drumettes generously with the glaze during the final 4 minutes of cooking.
Return them to the air fryer until the glaze becomes sticky, glossy and lightly caramelised.
Rest for 2 minutes before serving.
Finish with chopped chives, pickle slices or a drizzle of hot honey if using.