Prep the chicken: Pat the drumettes dry with paper towels. Use a sharp knife to cut around the base of the meat near the narrow end, then push the meat down toward the thick end to form a “lollipop.” Trim loose tendons if needed. This step makes a tidy handle and promotes even cooking.

Season: In a bowl, mix 1.5 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons smoked paprika, 1 teaspoon brown sugar (optional), and 1 teaspoon baking powder. Toss the lollipops with 1 tablespoon oil, then coat evenly with the spice mixture.

Preheat the air fryer: Set to 380°F (193°C) for 5 minutes. Preheating helps the skin start crisping right away.

Arrange in the basket: Place the lollipops meat-side up, handles pointing up or to the side. Leave space between each piece for airflow. If your basket is small, cook in batches.

Cook, then flip: Air fry at 380°F (193°C) for 16–20 minutes total. Flip halfway through. The skin should look golden and edges slightly crisp.

Check doneness: Use a thermometer to confirm an internal temperature of 165°F (74°C) at the thickest part. If they need more time, continue cooking in 2-minute increments.

Optional glaze: In a small saucepan or microwave-safe bowl, warm 2 tablespoons butter, 2 tablespoons honey, and 2–3 teaspoons hot sauce until smooth. Brush or toss the lollipops in the glaze and air fry 2 minutes more at 380°F to set it.

Rest and serve: Let the chicken rest 3–4 minutes to retain juices. Sprinkle with chopped parsley and serve with lemon wedges and your favorite dipping sauce.