Air Fryer Bacon Wrapped Chicken Drumsticks

I love how these Air Fryer Bacon Wrapped Chicken Drumsticks always turn out nice and crispy on the outside, soft and juicy on the inside, and covered in sweet BBQ sauce. The recipe takes just 30 minutes from start to finish, and I like serving it to my family as a main dish with a comforting salad on the side.

Chicken is definitely a protein I always have in my freezer, and when I want it fresh to cook right away, I love that I can just run to my local market and grab some from an organic farmer who already knows me. I’m there almost every week, so we’re basically on a first-name basis. Ha! We eat a lot of chicken in my house. Just recently, I made a big pot of Instant Pot chicken pie pasta for one of our busy weeknights, and not long after that, I made my husband’s favorite fried chicken recipe. There’s always something new to cook with chicken, and if you’re ever looking for ideas, I’ve got plenty more. Just search “chicken” on the blog and you’ll find all kinds of recipes.

For my recipe today, I have to say this might just be the best way to make drumsticks. And yes… it’s all about the barbecue sauce. What an amazing combo, right? This easy recipe turns out way juicier than just using bacon and a dry rub. The barbecue sauce also helps keep the seasoning from flying off the chicken while it’s cooking in the air fryer. I’m not saying another word, you just need to try it for yourself!

Why you will love this recipe 

• Perfect crispy bacon and juicy chicken combo: I love how the bacon gets golden and crisp while the chicken stays super juicy, and the barbecue sauce turns into a sticky glaze, soo yummy!
• Quick enough for a busy weeknight: This recipe saves me on busy weeknights. The air fryer handles the cooking while I throw together a salad or set the table, and before I know it, dinner’s done and smells amazing.
• The flavor and texture work for everyone: I’ve made this for all kinds of eaters, and no one ever turns it down. The sweet barbecue flavor, crispy bacon, and tender drumsticks make it an easy yes for kids and grown-ups.
• Works for dinner or a party tray: I’ve served these as a weeknight main next to salad or roasted veggies, and also brought a tray to a birthday party once, and they were gone in minutes.

What you will need

For the chicken:

• Chicken drumsticks: I like using fresh drumsticks when I can, but frozen works too. I just add a few extra minutes to the air fryer if they’re not fully thawed. 
• Bacon: You will need 12 slices cut in half for six drumsticks.
• Barbecue sauce: Use whatever BBQ sauce your family loves. I make my own homemade BBQ sauce, but store-bought works great for this recipe too.

For the rub:

• Canola oil: To make the rub stay on the chicken.
• Seasoning mix: For the rub, I mix together brown sugar, smoked paprika, chili powder, garlic powder, and onion powder. It gives the drumsticks that sweet and savory flavor with a little extra depth from the paprika.

How to make

1. Preheat and prep rub: I preheat the air fryer to 390 degrees Fahrenheit for about five minutes. While it heats up, I mix the brown sugar, smoked paprika, chili powder, garlic powder, oil and onion powder in a small bowl to make the rub.

2. Season and wrap: While the air fryer preheats, I season the drumsticks with a little salt and black pepper to build flavor. Then I wrap each one with two half slices of bacon, making sure they’re snug but not too tight so they stay in place while cooking.

3. Coat and get ready: I roll each bacon-wrapped drumstick in the seasoning rub until it’s fully coated. Then I place them on a baking sheet lined with parchment paper so they’re ready to go in the air fryer.

4. Brush and cook: I place each drumstick in the air fryer basket, making sure they’re not touching so they cook evenly. Then I brush the tops with a mix of barbecue sauce and rub. I increase the temperature to 400 degrees Fahrenheit and cook them for seven minutes. After that, I flip each piece, brush them again with more sauce, and cook for another five to seven minutes until the bacon is crispy and the chicken is cooked through. I serve them hot right out of the fryer.

Expert tip

Let bacon warm first

Here’s my best advice, let your bacon sit out for a little while before you start wrapping. When it’s cold from the fridge, it’s stiff and just doesn’t want to stick to the chicken. But once it warms up a bit, it’s much easier to handle and wraps around the drumsticks without sliding off. It saves a lot of frustration and helps everything cook up perfectly.

More tips to consider:

• I use toothpicks to help the bacon stay in place while it cooks. Just don’t forget to take them out before serving.
• I’ve tried turkey bacon, but regular bacon gives the best flavor and texture for this recipe. It gets crispier and tastes richer.
• Thick-cut bacon takes longer to cook and usually doesn’t get crispy enough. I stick with regular cut for the best results.
• If I want the bacon extra crispy, I pop the drumsticks under the broiler for a couple of minutes after they come out of the air fryer.
• While the rest of the batch cooks, I place the finished drumsticks on a paper towel to soak up any extra grease. It helps keep them crispy too.
• I always use a meat thermometer to make sure each piece hits 165 degrees. That way I know the chicken is fully cooked and safe to eat.

Recipe variations and add-ins:

• Add more spices: I like adding extra spices sometimes, just to switch things up. A teaspoon of smoked paprika or Italian seasoning works great for more flavor.
• Make it spicy: If we’re in the mood for something spicy, I stir in about half a teaspoon of cayenne pepper or a few drops of hot sauce into the barbecue sauce. It adds just the right amount of heat.
• Other cuts: This recipe also works with other cuts of chicken. I’ve made it with thighs and wings before and they come out just as tasty.
• Other meat: You can even try this with boneless pork. I’ve used about one and a half pounds of pork chunks and followed the same steps.
• Sweeten it up: If I want the sauce a little sweeter, I mix in a tablespoon of honey. It gives the barbecue glaze a smooth sweet finish.

Serving suggestions

When I serve these crispy bacon wrapped drumsticks for dinner, I like to keep the sides simple but comforting. Creamy mashed potatoes are always a favorite in my house, especially when I make them like this creamy mashed potatoes. A side of grilled vegetables also works great and adds a fresh balance to the rich flavors of the chicken.

If I’m putting together a full meal for a get-together or weekend dinner, I love serving these with my strawberry balsamic pasta salad on the side. And for dessert, my strawberry delight is always a fun way to finish things off. It’s light, fruity, and a sweet way to end the meal.

How to store leftovers:

• Refrigerate: I store any leftover drumsticks in an airtight container or wrap them in foil or plastic wrap. They stay fresh in the fridge for up to three days.
• Freezing: If I know we won’t finish them in time, I wrap each one in plastic wrap, then foil, and place them in a freezer bag. They’ll keep in the freezer for up to 90 days.
• Reheating: I thaw them in the fridge overnight, then bake at 375 degrees Fahrenheit for about 10 minutes. That gets the bacon crispy again and warms them through perfectly.

Frequently asked questions

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