Place all piri piri sauce ingredients in blender and pulverize until smooth and liquid.

Place drumsticks in a bowl or a plastic bag and sprinkle with salt and pepper.

Toss to coat.

Pour 1/2 cup of homemade piri piri sauce (about 1/2 nandos sauce bottle) over chicken to marinate. Save other half of sauce for basting chicken while it cooks (do not baste chicken with sauce that has touched raw chicken.)

Marinate chicken in sauce at least 1 hour, covered in plastic wrap and kept in the refrigerator. Marinate for 4 hours for ideal flavor, up to overnight.

Preheat air fryer at 400 for 5 minutes.

Place chicken in air fryer basket and cook for 10 minutes on 400. Discard sauce chicken was marinating in, do not use to baste chicken.

Remove basket and flip chicken drumsticks, baste with piri piri sauce.

Cook at 400 for another 10 minutes.

If chicken is not 165 degrees internally, add another 5 minutes of cook-time and baste again.

Time can vary based on chicken size, so check the temperature with a digital thermometer after cooking to prevent over or under cooking.

When chicken has reached 160 degrees internally, remove from air fryer and let carryover cook and rest for 10 minutes.

Serve with additional sauce to dip in, and enjoy!