Air Fryer Buffalo Chicken Thighs
With this Air Fryer Buffalo Chicken Thighs recipe, you can skip deep-frying and still get juicy chicken with crisp edges and plenty of heat. They are easy to make, use everyday ingredients, and come together without much hands-on time.
Ingredients
- 1 ½ lbs bone in skin on chicken thighs (700 grams)
- ½ cup buffalo sauce
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 tsp white wine vinegar or apple cider vinegar
- 1 tbsp melted butter
Instructions
- Start by patting the chicken thighs dry with kitchen paper. This step helps them brown better.
- Place the thighs in a bowl, drizzle with olive oil and vinegar, and sprinkle over the smoked paprika, salt, and black pepper.
- Turn the chicken until everything is evenly coated.
- Place the chicken in the air fryer basket in a single layer. Leave space around each piece so the air can circulate.
- Cook at 375°F (190°C) for 18 to 20 minutes, turning halfway through, until the chicken is cooked through and nicely browned.
- While the chicken cooks, warm the buffalo sauce gently. For a richer sauce, stir in a tablespoon of melted butter until smooth.
- Once the chicken is cooked, brush or toss it with the buffalo sauce.
- Return it to the air fryer for another 2 to 3 minutes so the sauce settles onto the chicken. Let it rest for a few minutes before serving.
Notes
- Always dry the chicken before seasoning.
- Avoid overcrowding the air fryer basket.
- If you want extra crisp skin, start cooking the chicken skin-side down, then flip it halfway through.
- Turn the chicken halfway through cooking for even colour.
- Add the buffalo sauce at the end to stop it burning.