Step by step

Method

4 steps

1. 1

   Stir together 1 tablespoon cornstarch, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon oregano, ⅛ teaspoon cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper.

2. 2

   Pat 4 bone-in, skin-on chicken thighs dry. Toss them with 1 tablespoon oil, then coat them all over with the spice mixture, rubbing some under the skin where you can.

3. 3

   Heat the air fryer to 400°F. Put the thighs in skin-side up and cook 10 minutes. Turn and cook 8 minutes, then turn skin-side up again for 2 minutes so the skin can finish crisping.

4. 4

   Check the thickest meat without touching the bone; it should be at least 165°F, though 175–185°F makes the dark meat more tender. Add 1–2 minutes if needed and rest briefly before serving.