Air Fryer BBQ Glazed Chicken Drumsticks with Coleslaw

Pat 6 chicken drumsticks dry with paper towels and place in a large bowl.

In a small bowl, mix 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

Pour the spice mixture over the drumsticks and massage it into the chicken until evenly coated. Let marinate for 15 minutes.

Meanwhile, peel and cut 2 large russet potatoes into 1-inch cubes. Toss with 1 tablespoon cornstarch, 1/2 teaspoon salt, and 1 tablespoon olive oil.

Preheat the air fryer to 380°F (195°C) for 3 minutes.

Place the chicken drumsticks in the air fryer basket, making sure they don't overlap. Cook for 10 minutes.

Flip the drumsticks and continue cooking for another 10 minutes.

While the chicken cooks, prepare the BBQ glaze by mixing 1/2 cup BBQ sauce, 2 tablespoons honey, and 1 tablespoon apple cider vinegar in a small bowl.

After the chicken has cooked for 20 minutes total, brush the drumsticks generously with the BBQ glaze and cook for an additional 5 minutes until the internal temperature reaches 165°F (74°C) and the glaze is caramelized.

While the chicken finishes cooking, prepare the coleslaw by shredding 4 cups cabbage and grating 2 medium carrots. Finely dice 1/4 cup red onion.

In a large bowl, whisk together 1/3 cup mayonnaise, 1/4 cup Greek yogurt, 1 tablespoon Dijon mustard, 1/2 teaspoon celery seeds, 1 tablespoon white vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt.

Add the shredded cabbage, carrots, and red onion to the dressing and toss until well coated. Refrigerate until ready to serve.

Remove the chicken from the air fryer and let rest for 5 minutes.

In the same air fryer, cook the potato cubes at 380°F for 15 minutes, shaking the basket halfway through, until golden and crispy.

Toss the hot potato cubes with 1 tablespoon melted butter.

Serve the BBQ glazed chicken drumsticks with the coleslaw and potato cubes on the side.