Air Fryer Chicken Thighs (Gluten-Free, Dairy-Free)

• 4bone-in, skin-on chicken thighs — about 2 lb total
• 2 tspolive oil
• 1 tspkosher salt
• 1 tspsmoked paprika
• 1 tspgarlic powder
• 1/2 tspdried thyme — or oregano
• 1/2 tspblack pepper — freshly ground

Method

1. 01

   Pat the thighs aggressively dry, top and bottom — then pat them again. Dry skin is the entire game. If you have 20 spare minutes, let them sit uncovered in the fridge; the drier the skin, the louder the crackle.

2. 02

   Rub with olive oil, then season all over with the salt, paprika, garlic powder, thyme, and pepper, working some seasoning under the skin where it lifts easily.

3. 03

   Place skin-side DOWN in the basket, single layer, and air fry at 400°F for 12 minutes. Starting skin-down renders the fat into the skin instead of into the drawer.

4. 04

   Flip skin-side up and cook another 10-12 minutes, until the skin is deep mahogany and the thickest part reads at least 175°F on a thermometer — not 165°F. Thighs are better past the minimum.

5. 05

   Rest 5 minutes on a board, skin-side up so it stays crisp. Spoon the drawer drippings over rice or vegetables — that's free flavor most people pour down the sink.