Prep the air fryer: Preheat your air fryer to 380°F (193°C) for 3–5 minutes. Lightly spray the basket with nonstick spray.

Dry the chicken: Pat the drumettes very dry with paper towels. Dry skin equals crisp skin.

Season: In a large bowl, toss drumettes with olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne (if using). Coat evenly.

Arrange in the basket: Place drumettes in a single layer with a little space between each. Work in batches if needed. Do not overcrowd.

Air fry, round one: Cook at 380°F for 14–16 minutes, flipping halfway. They should start to brown and the skin should feel firm.

Make the glaze: While they cook, stir together BBQ sauce and honey or brown sugar (if using) in a small bowl.

Sauce and finish: Brush or toss drumettes with the BBQ glaze. Return to the air fryer at 400°F (204°C) for 3–5 minutes to set and caramelize the sauce.

Check doneness: Use an instant-read thermometer. The thickest part should read at least 165°F (74°C), though 175–185°F on drumettes often yields more tender results.

Rest and serve: Let sit for 3 minutes. Garnish with herbs and a squeeze of lemon if you like. Serve with extra BBQ sauce.