When the British weather can't be trusted, the air fryer delivers sticky, smoky BBQ chicken indoors — juicy inside, caramelised outside. The trick is glazing late so the sugars don't burn. Here's how.
Key takeaways
Q: How do you make BBQ chicken in an air fryer?
A: Season chicken thighs, air fry at 190°C (375°F) for 15 minutes, then glaze with BBQ sauce and cook 3–7 minutes more to an internal 74°C.
Q: When do you add BBQ sauce?
A: Near the end — the sugars in BBQ sauce burn if added at the start.
Times & temperatures
| Cut | Temp | Time |
|---|---|---|
| Thighs (bone-in) | 190°C / 375°F | 18–22 min |
| Drumsticks | 190°C / 375°F | 20–24 min |
| Breast (whole) | 190°C / 375°F | 10–12 min |
The recipe
Sticky Air Fryer BBQ Chicken
Ingredients
- 8 chicken thighs
- 4 tbsp BBQ sauce
- 1 tsp smoked paprika
- 1 tsp oil, salt & pepper
Method
- Rub the chicken with oil, paprika and seasoning.
- Air fry at 190°C (375°F) for 15 minutes.
- Brush with BBQ sauce; cook 3–7 min more to 74°C.
- Glaze again and rest 3 minutes.
Tips
- Glaze late and twice for a sticky, layered finish.
- Cook to 74°C, not the clock.
- Make it a spread with wings and burgers.
Frequently asked questions
Can you make BBQ chicken in an air fryer?
Yes — cook seasoned chicken at 190°C, then glaze with BBQ sauce in the last few minutes so it turns sticky without burning.
Why does my BBQ sauce burn in the air fryer?
It's added too early. The sugars caramelise fast, so brush sauce on only in the final 3–7 minutes.
What chicken is best for air fryer BBQ?
Thighs and drumsticks stay juicy and take a glaze well. Breast works too but watch it closely so it doesn't dry out.