Honey Sriracha Air Fryer Chicken Leg Quarters
About the recipe
These Honey Sriracha Air Fryer Chicken Leg Quarters are crispy on the outside, juicy on the inside, and coated with a sweet and spicy homemade honey sriracha glaze. Served with roasted vegetables and creamy homemade ranch, this easy air fryer chicken dinner is perfect for weeknight meals.
Honey Sriracha Air Fryer Chicken Leg Quarters
Ingredients
For Seasoning Mix:
- Salt (to taste)
- 1 ½ tsp Black pepper
- 3 ½ tsp Garlic powder
- 3 ½ tsp Onion powder
- 4 tsp Smoked paprika
For Chicken:
- 5 Chicken leg quarters (no oil)
For Vegetables:
- Parboiled and chunked potatoes
- Chunked carrots
- Chunked bell peppers
- Olive oil (light drizzle)
For Honey Sriracha Sauce:
- 4 tbsp Honey
- 4 tbsp Sriracha
- 2 tbsp Melted butter
- 4 Minced garlic cloves
- 1–2 tsp Lemon juice
- Water (as needed)
For Ranch:
- 4 tbsp Greek yogurt
- 4 tbsp Mayonnaise
- 1–2 tsp Lemon juice
- Salt (to taste)
- ¼ tsp Black pepper:
- 1–2 tsp Dill
Instructions
- In a small bowl, combine salt, black pepper, garlic powder, onion powder, and smoked paprika. Mix well until all spices are evenly distributed.Reserve about 1 to 1½ teaspoons of the seasoning mixture for the vegetables later. This ensures both the chicken and vegetables are packed with flavour.
- Parboil the potatoes until they are slightly tender but still firm enough to hold their shape. Drain well and allow excess moisture to evaporate.Add the potatoes, carrots, and bell peppers to a baking dish. Drizzle lightly with olive oil and sprinkle with the reserved seasoning mix. Toss everything together until the vegetables are evenly coated.Place a wire rack over the vegetables. The chicken will cook on top, allowing the flavourful juices from the chicken to drip down and season the vegetables as they roast.
- Pat the chicken leg quarters completely dry using paper towels. Removing excess moisture helps the skin become crispier during air frying.Rub the remaining seasoning mixture generously over all sides of the chicken, making sure the spices cover the skin and exposed meat evenly.
- Place the chicken leg quarters skin-side down on the wire rack above the vegetables.Air fry at 195°C (380°F) for 18–20 minutes. Then carefully flip the chicken so the skin side faces upward and continue cooking for another 12–15 minutes until the skin becomes golden and crispy.The chicken is ready when the internal temperature reaches 74°C (165°F) at the thickest part of the meat.
- While the chicken cooks, prepare the glaze by combining honey, sriracha, melted butter, minced garlic, lemon juice, and a little water if needed.Mix well until the sauce becomes smooth and glossy. Adjust the amount of sriracha depending on your preferred spice level.
- Once the chicken is fully cooked, remove it from the air fryer and immediately brush generously with the honey sriracha sauce while the chicken is still hot.Allow the chicken to rest for about 5 minutes before serving. This helps the juices redistribute and keeps the meat tender.
- In a small bowl, combine Greek yogurt, mayonnaise, lemon juice, salt, black pepper, and dried dill.Mix until smooth and creamy. Taste and adjust the seasoning according to your preference.
- Serve the glazed honey sriracha chicken leg quarters alongside the roasted vegetables with homemade ranch on the side.Drizzle extra sauce over the chicken if desired and enjoy while warm for the best crispy texture and flavour.
Tips & Tricks
Pat the chicken completely dry: Dry chicken skin is essential for achieving a crispy texture in the air fryer. Any excess moisture can prevent proper browning.
Let the seasoning sit before cooking: For deeper flavour, season the chicken and allow it to rest for 30 minutes before cooking. This gives the spices time to absorb into the meat.
Use a wire rack for better crispiness: Keeping the chicken elevated allows hot air to circulate around the entire chicken piece while also letting the juices flavour the vegetables underneath.
Adjust the honey sriracha balance: Increase honey for a sweeter glaze or add more sriracha for extra heat. A little lemon juice helps balance the richness of the sauce.
Storage Tips: Store leftover chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the air fryer at 180°C for 5–8 minutes to restore the crispy skin. Store the ranch sauce separately and stir before serving.
FAQs
Can I use chicken thighs instead of leg quarters?
Yes. Chicken thighs work very well with this recipe because they remain juicy and flavourful when air fried.
Can I make this recipe without an air fryer?
Absolutely. Bake the chicken at 200°C (400°F) until fully cooked and crispy, then brush with the honey sriracha glaze before serving.
Can I prepare the honey sriracha sauce ahead of time?
Yes. The sauce can be prepared up to 5 days ahead and stored in the refrigerator. Warm slightly before brushing onto the chicken.
How do I make this Honey Sriracha Air Fryer Chicken less spicy?
Reduce the amount of sriracha and increase the honey slightly for a milder sweet glaze.
What vegetables work best with this Honey Sriracha Air Fryer Chicken?
Potatoes, carrots, and bell peppers work beautifully, but you can also use zucchini, broccoli, onions, or sweet potatoes depending on your preference.
