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Air Fryer Buffalo Chicken Thighs - Crispy, Juicy, and Ready Fast

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bone-in, skin-on chicken thighs (4 pieces, about 2 to 2.5 pounds)
  • Olive oil (1 tablespoon)
  • Kosher salt (1 to 1.5 teaspoons, to taste)
  • Black pepper (1/2 teaspoon)
  • Garlic powder (1 teaspoon)
  • Onion powder (1/2 teaspoon)
  • Smoked paprika (1/2 teaspoon)
  • Baking powder (1 teaspoon; helps crisp the skin)
  • Hot sauce (1/3 cup; classic Frank’s RedHot works great)
  • Unsalted butter (3 tablespoons)
  • Honey or brown sugar (1 to 2 teaspoons, optional for balance)
  • Apple cider vinegar (1 teaspoon, optional for extra tang)
  • Ranch or blue cheese dressing (for serving)
  • Celery and carrot sticks (optional sides)

Method
 

  1. Prep the chicken: Pat the thighs dry very well with paper towels. Drier skin means crisper results. Trim any excess fat if needed.
  2. Season: In a small bowl, mix salt, pepper, garlic powder, onion powder, smoked paprika, and baking powder. Toss the thighs with olive oil, then sprinkle the spice mixture evenly on all sides. Press it in so it sticks.
  3. Preheat the air fryer: Set to 380°F (193°C) for 5 minutes. A preheated basket helps the skin crisp right away.
  4. Cook skin-side down first: Place thighs in a single layer, skin-side down. Air fry at 380°F for 12 minutes.
  5. Flip and finish: Flip skin-side up and cook another 10 to 12 minutes, or until the skin is deeply golden and an instant-read thermometer in the thickest part reads 175–185°F. Thighs are best when cooked a bit higher than 165°F; they stay juicy and tender.
  6. Make the buffalo sauce: While the chicken finishes, warm butter in a small saucepan over low heat. Stir in hot sauce, honey or brown sugar (if using), and apple cider vinegar. Whisk until smooth. Keep warm on low heat.
  7. Toss to coat: Transfer the cooked thighs to a large bowl. Pour the warm buffalo sauce over the top and toss or brush until fully coated. For extra-crispy skin, you can brush rather than drench to keep the surface texture.
  8. Rest and serve: Let the thighs rest 3 minutes to lock in juices. Serve with ranch or blue cheese and crunchy veggies.