Air-fried glazed chicken thighs

A beginner-friendly recipe for crispy, bone-in chicken thighs coated in a sticky, savory-sweet glaze, ready in 30 minutes.

Ingredients

• 4 large bone-in, skin-on chicken thighs (about 2 pounds)
• 1 tablespoon olive oil or avocado oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/4 cup low-sodium soy sauce (or tamari for a gluten-free option)
• 3 tablespoons honey or brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon sriracha (optional, for a mild kick)
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
• 1 tablespoon toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Pat the chicken thighs completely dry using paper towels. Rub the chicken thighs all over with olive oil.
2. In a small bowl, mix together the garlic powder, smoked paprika, onion powder, kosher salt, and black pepper. Season the chicken thighs generously on all sides with the spice rub, pressing the spices gently into the skin.
3. Preheat your air fryer to 380°F (193°C) for 3 to 5 minutes.
4. Place the chicken thighs skin-side down in the air fryer basket in a single layer, ensuring they are not overcrowded. Cook at 380°F for 15 minutes.
5. Carefully flip the chicken thighs skin-side up. Cook for an additional 5 to 7 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is deeply golden and crispy.
6. While the chicken is cooking, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha in a small saucepan over medium heat.
7. Bring the mixture to a gentle simmer, stirring to dissolve the honey. Pour in the cornstarch slurry and whisk constantly.
8. Let the glaze simmer for 2 to 3 minutes until it thickens into a glossy, coating consistency. Remove from heat.
9. Once the chicken is cooked through, brush or spoon the prepared glaze generously over the top of each thigh.
10. Return the glazed chicken to the air fryer at 380°F for 1 to 2 minutes, watching closely so the honey caramelizes without burning.
11. Remove from the air fryer and let the chicken rest for 5 minutes to lock in the juices.
12. Drizzle any remaining glaze over the top. Garnish with toasted sesame seeds and freshly sliced green onions.

Notes

Do not skip the drying step to ensure crispiness. Always use a meat thermometer to ensure the chicken reaches 165°F. Adjust sweetness by increasing honey or heat by doubling sriracha. Serve hot alongside steamed jasmine rice and roasted broccoli.