Chicken Thighs in the Air Fryer
Chicken Thighs in the Air Fryer is a super easy hot honey recipe that promises extra crispy chicken skin, juicy meat, and an unforgettable finishing sauce.
Servings: 4 servings
Chef Alli
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Ingredients
- 4 large chicken thighs, about 2 - 2 1/2 pounds bone-in and skin-on
- 2 tablespoons vegetable or canola oil
Spice Blend
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon corn starch
- 1 teaspoon baking powder
Sauce
- 1 tablespoon butter
- 1/2 tsp. garlic powder
- 3 tablespoons hot honey such as Mike’s Hot Honey, or your favorite brand
- 2 tablespoons Frank’s Hot Sauce
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
Instructions
- Rest the Thighs. Unpackage the chicken thighs and rinse, if desired. Pat dry with paper towels and let the thighs rest, uncovered, at room temperature for 30 minutes if you have time. **This resting period helps the thighs cook more quickly and evenly.4 large chicken thighs, about 2 - 2 1/2 pounds
- Prepare the Air Fryer. Preheat air fryer to 380 degrees F. Lightly grease the basket with a generous brush of oil.
- Make the Spice Blend. Combine the paprika, garlic powder, Italian seasonings, kosher salt, black pepper, cornstarch and baking powder together in a small bowl.1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon Italian seasonings, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 tablespoon corn starch, 1 teaspoon baking powder
- Prep the Chicken Thighs. Pat the chicken thighs dry with a paper towel then place them into a large mixing bowl. Drizzle the thighs with the oil; toss to coat using two spatulas.2 tablespoons vegetable or canola oil
- Season the Chicken Thighs. Sprinkle the prepared spice blend over the oiled chicken thighs and toss again to coat or use your fingertips to rub the spices into the chicken thighs on all sides, whichever works best for you. **If you wear silicone prep gloves, the task of rubbing in the spices isn't nearly as messy!
- Position the Thighs in the Air Fryer. Place the chicken thighs skin-side-down onto the greased air fryer rack, ensuring there is space between each one to allow the hot air to circulate well.
- Cook the Thighs. Air fry the thighs for 10 minutes, then turn the thighs skin-side-up and cook an additional 10 minutes. **Air fryer cooking times can vary depending on the brand, style and size of the model.
- Let the Thighs Rest in the Air Fryer. Turn off the air fryer and allow the thighs to rest inside for 5 minutes to finish cooking from residual heat, or until the internal temperature at the center of the chicken meat is 165 degrees F.
- Prepare the Sauce. While the thighs rest air fryer, combine all the sauce ingredients in a medium skillet over medium heat, simmering for 10 minutes to thicken slightly.1 tablespoon butter, 1/2 tsp. garlic powder, 3 tablespoons hot honey, 2 tablespoons Frank’s Hot Sauce, 1 teaspoon soy sauce, 1 teaspoon rice vinegar
- Serve. Brush the thighs generously with the warm prepared sauce and serve at once with your favorite side dishes.
Notes
Recipe Tips
Don't pack the entire surface of the air fryer rack with anything you're cooking. Be sure you can see a bit of the rack so you know there's a way the hot air can circulate properly. This ensures you get maxiumum browning and crispyness!
Cooking the thighs skin-side-up during the SECOND part of the cooking phase gets the chicken skin really, really crispy, making the thighs gorgeous right before you dig in.
If you want to substitute skin-on, bone-in chicken breasts for this recipe, a 6-quart air fryer can accomodate two of them, side-by-side. You will need to increase the cooking time by about 10 minutes per side or until the meat is 165 degrees F. at the center.
How to Cook Chicken Thighs in the Oven
Preheat the oven to 400 degrees F. Follow the recipe as directed in recipe steps 1-4. Place the prepared thighs onto a greased, rimmed baking sheet, skin-side-up. Cook the thighs, uncovered, for 30-35 minutes, or until the internal temperature reaches 165 degrees. Remove from the oven and tent with foil; let the thighs rest, covered, for 10 minutes. While the thighs rest, create the sauce as directed in recipe step 8. Serve the baked thighs generously slathered with the warm sauce, as desired.Nutrition
Calories: 335kcalCarbohydrates: 17gProtein: 19gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 118mgSodium: 1672mgPotassium: 273mgFiber: 1gSugar: 13gVitamin A: 432IUVitamin C: 0.1mgCalcium: 81mgIron: 1mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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