Air-Fryer Honey Mustard Chicken Thighs (Crispy Skin)

While chicken breasts are lean, bone-in thighs are the professional choice for air frying due to their higher fat content, which keeps the meat succulent under intense convection heat. This recipe utilizes a two-stage cooking method: starting at a lower temperature to render the fat, then finishing at high heat to caramelize the honey-mustard glaze. The result is “shatter-crisp” skin with a sticky, sweet-savory finish that mimics a slow-roasted glaze in a fraction of the time.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 18 Min
• Total Time: 28 Min
• Yield: 4 Servings
• Calories: 345 kcal per serving

Ingredients:

The Protein

• 4 Bone-in, Skin-on Chicken Thighs (approx. 1.5 lbs)
• 1 tbsp Avocado Oil
• 1/2 tsp Salt & 1/2 tsp Garlic Powder

The Honey Mustard Glaze

• 2 tbsp Dijon Mustard (for a sharp bite)
• 2 tbsp Raw Honey
• 1 tsp Apple Cider Vinegar
• 1/4 tsp Smoked Paprika

Preparation Steps:

1. The Moisture Check

1. Pat the chicken thighs completely dry with paper towels. Any moisture on the skin will cause it to steam rather than crisp.
2. Rub the thighs with avocado oil and season with salt and garlic powder.

2. The Fat Render

3. Preheat your air fryer to 380°F (193°C).
4. Place the chicken thighs in the basket, skin-side down. Air fry for 10 minutes. Starting skin-side down allows the fat on the underside to render first without burning the skin.

3. The Glaze Application

5. While the chicken cooks, whisk together the Dijon mustard, honey, vinegar, and paprika.
6. After the first 10 minutes, flip the chicken thighs skin-side up. Brush half of the honey mustard glaze generously over the skin.

4. The Caramelization Finish

7. Increase the temperature to 400°F (200°C) and air fry for another 6–8 minutes. The higher heat will caramelize the sugars in the honey, creating a sticky, dark golden-brown finish.
8. Safety Check: Ensure the thickest part of the thigh reaches an internal temperature of 165°F (74°C).

Expert Tips:

• Avoid the Burn: Honey burns quickly at high temperatures. Do not apply the glaze at the beginning of the cooking process; adding it only for the final high-heat blast ensures a perfect glaze without the bitter taste of scorched sugar.
• Resting Period: Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring the fibers reabsorb moisture.