Butterfly Chicken Drumsticksin Spicy Sweet Chili Oil Sauce

Butterfly 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.

In a large bowl, combine soy sauce, salt, black pepper, paprika, garlic powder, cayenne pepper, and sesame oil; stir to create a uniform seasoning mixture.

Add the butterflied drumsticks to the bowl and toss until the meat is evenly coated with the seasoning blend.

Preheat the air fryer to 375°F (375°F) or preheat a conventional oven to 375°F (375°F) if using a baking dish.

Arrange 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).

While the chicken cooks, melt the butter in a small saucepan over very low heat, watching carefully to prevent browning.

Add the minced garlic to the melted butter and sauté for 30‑45 seconds, just until fragrant.

Stir 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.

When the chicken is cooked, transfer it to a large mixing bowl and pour the hot sauce over the pieces.

Toss the drumsticks gently to coat every surface with the glossy sauce, allowing the glaze to adhere for a minute.

Remove the chicken from heat and let it rest for 2 minutes before serving, so the juices redistribute.

Serve 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.