Butterfly Chicken Drumsticks in Spicy Sweet Chili Oil Sauce
Tender butterfly‑cut chicken drumsticks are seasoned and air‑fried or baked, then glazed with a buttery sweet‑chili sauce that delivers a perfect balance of heat and sweetness. The quick‑cook method keeps the meat juicy while the glossy sauce adds a rich, aromatic finish.
Recipe by Chhaya Joshi Daily food / cocktails· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 4.5 chicken drumsticks
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp sesame oil
Spicy Sweet Chili Oil Sauce
- 2 tbsp butter
- 4 clove garlic
- 3 tbsp soy sauce
- 3 tbsp sweet chili sauce
- 2 tbsp chili oil
Instructions
- 1Butterfly each chicken drumstick by cutting a slit down the center, then making a shallow T‑shaped cut on each side and opening the meat with your fingers.
- 2In a large bowl, combine soy sauce, salt, black pepper, paprika, garlic powder, cayenne pepper, and sesame oil; stir to create a uniform seasoning mixture.
- 3Add the butterflied drumsticks to the bowl and toss until the meat is evenly coated with the seasoning blend.
- 4Preheat the air fryer to 375°F (374°F) or preheat a conventional oven to 375°F (374°F) if using a baking dish.
- 5Arrange the seasoned drumsticks in a single layer in the air‑fryer basket or in an oven‑safe dish; air‑fry for 15 minutes, flipping halfway, or bake for 20 minutes, turning once, until the internal temperature reaches 165°F (165°F).
- 6While the chicken cooks, melt the butter in a small saucepan over very low heat, watching carefully to prevent browning.
- 7Add the minced garlic to the melted butter and sauté for 30‑45 seconds, just until fragrant.
- 8Stir in the soy sauce, sweet chili sauce, and chili oil; increase the heat to medium‑low and let the sauce bubble and thicken for 1–2 minutes, stirring constantly.
- 9When the chicken is cooked, transfer it to a large mixing bowl and pour the hot sauce over the pieces.
- 10Toss the drumsticks gently to coat every surface with the glossy sauce, allowing the glaze to adhere for a minute.
- 11Remove the chicken from heat and let it rest for 2 minutes before serving, so the juices redistribute.
- 12Serve the glazed butterfly drumsticks with steamed rice, warm pita, or crusty bread, and garnish with a sprinkle of extra paprika or chopped fresh herbs if desired.
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Frequently asked questions
- How long does it take to make Butterfly Chicken Drumsticks in Spicy Sweet Chili Oil Sauce?
- About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking.
- How many servings does this Butterfly Chicken Drumsticks in Spicy Sweet Chili Oil Sauce recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Butterfly Chicken Drumsticks in Spicy Sweet Chili Oil Sauce recipe come from?
- It was shared by Chhaya Joshi Daily food / cocktails on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.