Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs / 900g)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Pat the chicken thighs aggressively dry with paper towels and remove any excess hanging skin or large fat flaps.
  2. Rub the chicken thighs with olive oil to act as a binder for the spices.
  3. Toss the thighs in a mixture of smoked paprika, garlic powder, onion powder, kosher salt, and cracked black pepper, ensuring every crevice is coated.
  4. Place thighs skin-side down in the air fryer basket. Air fry at 380°F (193°C) for 10 minutes.
  5. Flip the thighs to be skin-side up and increase the heat to 400°F (204°C) for another 8–12 minutes until the skin is deep mahogany brown.
  6. Transfer the chicken to a plate and let the meat rest for 5 minutes before serving to redistribute juices.