The Best Crispy Spicy Maple Chicken in an Air fryer

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3 lbs. of chicken, I prefer thighs with skin on, they tend not to dry out

Rub:

1 Tbsp. packed Brown Sugar

1 Tbsp. Sea Salt

1 1/2 Tsp garlic powder

1 1/2 Tsp onion powder

1 1/2 Tsp Smoked paprika

1 Tsp Dried Oregano

1/2 Tsp dry yellow mustard

1/2 Tsp Celery salt

1/4 Tsp Cayenne Pepper

I mix this up and keep it stored in a jar to use on a variety of meats.

Maple Glaze

1/4 Cup maple Syrup

1 Tbsp. yellow mustard

1 1/2 Tsp spicy brown mustard

1/2 tsp garlic powder

1/2 tsp smoked paprika

1/4 tsp black pepper

Dust chicken with rub, lifting the skin and smear the rub on all edges and under the skin. Let chicken marinade in rub for 1-24 hours before cooking.

Place chicken in the air fryer skin side down and set to chicken setting which would be 20 minutes at 360 degrees. Flip the chicken at 10 minutes and continue cooking until cycle finishes.

When the cycle finishes, baste the bottom side of the chicken with the maple glaze again with skin side down. Begin the chicken setting on the air fryer and at 10 minutes flip the chicken to skin side up, Baste the chicken with the remaining maple glaze, and finish the remaining 10 minutes of the cycle. This should result in a crispy maple flavored chicken skin.

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