STORAGE AND REHEATING INSTRUCTIONS:

• Store leftovers in the refrigerator in an airtight container for up to 4 days.
• Reheat in a preheated air fryer of 375 degrees Fahrenheit for 2-3 minutes until crispy. You can also reheat them in the microwave but they won’t have the same crispiness to them. Personally, I prefer reheating these in the air fryer.

PRO TIPS:

• Cook chicken thighs skin down first. This is so you don’t overcook the skin before the middle is done.
• Cook time varies based on the size of your chicken thighs. Smaller thighs will need less time so be sure to keep an eye on them while cooking. Always check on them halfway through.
• Pat the chicken thighs dry to remove excess moisture. This will make them extra crispy.
• The air fryer I used was the Instant Vortex Plus 6 quart. Since all air fryers are different, you will need to adjust the cook time based on the air fryer you are using.

Ingredients:

1. Four bone-in, skin-on chicken thighs
2. two teaspoons olive oil
3. two tablespoons brown sugar
4. 1 teaspoon smoked paprika
5. 1 teaspoon crushed black pepper
6. 1 teaspoon salt
7. 1 teaspoon garlic powder

DIRECTIONS:

Instructions for using an air fryer:

1. Coat the air fryer basket with cooking oil.
2. Set the timer for 22 minutes and preheat the air fryer to 380 degrees Fahrenheit.
3. Combine the olive oil, brown sugar, garlic powder, smoked paprika, and salt & pepper in a small bowl. Put aside.
4. Using a paper towel, pat the chicken thighs dry. Add them to a medium-sized bowl after that.
   After adding the spice combination, toss the chicken thighs to ensure they are evenly covered.
5. Place the skin-side down chicken thighs in the air fryer and cook for 11 minutes.
6. Flip the chicken thighs and cook for another 9 to 11 minutes until they reach an internal temperature of 165 degrees Fahrenheit.
7. Remove the chicken thighs from the air fryer. Let cool for 3 minutes, then enjoy!