Pomegranate Chicken Recipe (air fryer drumsticks)

Think sweet, tangy and spicy glazed juicy drumsticks. That's what this pomegranate chicken recipe tastes like! It's unlike any other chicken recipe because of that "secret sauce"... literally. Pomegranate molasses. And by the way, this is an air fryer drumsticks recipe that comes together so quickly!

Why this recipe works

My obsession with pomegranate molasses naturally led me to experiment with it as a glaze. If you didn't know, pomegranate molasses is a common ingredient used in a lot of Iraqi recipes to add that extra tang, like in this okra stew or even this lahm bi ajeen flatbread.

The tangy and slightly sweet taste of the molasses, together with a bit of a kick from the Aleppo pepper and the garlic make magic. It's a really easy glaze to throw together too, which is why it's become a favourite. Then you can cook them in the air fryer which is a lot faster than baking.

This is a great recipe to serve with a bulgur salad or fattoush salad, or even some vermicelli rice.

Ingredients you will need

The main "unusual" ingredient here is the pomegranate molasses. Look for it at your local Middle Eastern shop, Amazon (although its very overpriced on there!), or in some supermarkets in the international aisle.

As for Aleppo Pepper, you can also find it at your local Middle Eastern store. It has half the kick of your regular chilli flakes but also a deep earthy flavour that enhances the recipe in my opinion. But if you don't have it, you can substitute it with chilli flakes - but half the amount.

How to make pomegranate chicken drumsticks in the air fryer

First, start by crushing the garlic and mixing together your marinade ingredients and incorporating them well.

Next, marinate the drumsticks and refrigerate them for a few hours or overnight (even better). You can skip the fridge part if you're in a hurry but it definitely enhances the flavour.

Air fry them at 380F for 15-18 minutes or until the internal temperature reaches a minimum of 165F. Don't discard some of the marinade that stays in the plate. Halfway through the cooking time, brush some of the remaining glaze onto the chicken then continue cooking. A meat thermometer comes in handy when cooking chicken, but if you don't have one, ensure the inside is white and the juices run clear.

You can also bake them at 400F for 30-45 minutes, depending on your oven. Again, make sure they are cooked inside. That's it!

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