Go Back

Air Fryer Honey Sriracha Chicken Thighs - Crispy, Sweet, and Spicy

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds bone-in, skin-on chicken thighs (about 4–6 pieces)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1 tablespoon neutral oil (avocado or canola)
  • Cooking spray (for the air fryer basket)
  • For the Honey Sriracha Glaze:
  • 1/4 cup Sriracha
  • 3 tablespoons honey
  • 1 tablespoon soy sauce (or tamari)
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground)
  • 1–2 cloves garlic, minced
  • 1 teaspoon sesame oil (optional, for depth)
  • 1 teaspoon cornstarch mixed with 1 teaspoon water (optional, for thicker glaze)
  • For Serving (optional):
  • Sliced green onions
  • Toasted sesame seeds
  • Lime wedges
  • Steamed rice, cauliflower rice, or shredded cabbage slaw

Method
 

  1. Prep the chicken: Pat the thighs dry with paper towels. Dry skin equals crisp skin.
  2. Season simply: In a bowl, toss thighs with salt, pepper, garlic powder, smoked paprika, and oil until evenly coated.
  3. Preheat the air fryer: Set to 380°F (193°C) for 5 minutes. Lightly spray the basket to prevent sticking.
  4. Air fry the first round: Arrange thighs skin-side down in a single layer. Cook at 380°F for 12 minutes.
  5. Flip for crisp skin: Turn skin-side up and cook another 10–12 minutes, until the skin is crisp and the internal temperature hits 165°F.
  6. Make the glaze: While the chicken cooks, whisk Sriracha, honey, soy sauce, rice vinegar, ginger, garlic, and sesame oil in a small saucepan over medium heat. Simmer for 2–3 minutes. If you want it thicker, stir in the cornstarch slurry and simmer 1 more minute.
  7. Glaze and finish: Brush the cooked thighs generously with the honey Sriracha glaze. Air fry 2–3 more minutes at 380°F to set the glaze and caramelize slightly.
  8. Rest and garnish: Let the chicken rest 5 minutes. Top with green onions and sesame seeds. Serve with lime wedges and your favorite sides.