AIR FRYER CHICKEN DRUMS with CRANBERRY BBQ GLAZE

METHOD

For the chicken

In a bowl, mix your chicken with the olive oil, sea salt and BBQ rub. Using your hands, carefully coat the chicken drums completely with the spice mix. Once coated, make sure to pull the skin back around the drum to cover the meat as best you can.
Place the drums into the air-fryer and cook at 200c for 25 minutes,
flipping over half way through. Once cooked, remove the drums
from the fryer and cool down. Once cool enough to handle, run a
sharp knife around the drum stick at the point where the meat stops
completely and twist away the excess skin and gristle – this will
enable you to create a nice neat ‘handle’ for your drum stick. Set
aside until required.

To serve

In a bowl, carefully coat your precooked drums with the
cranberry sauce. Place them into the air-fryer at 200c and reheat
them until hot and crispy.