Go Back
Print Recipe

Honey Sriracha Air Fryer Chicken Leg Quarters

These Honey Sriracha Air Fryer Chicken Leg Quarters are packed with bold flavours from a smoky spice rub, sweet honey sriracha glaze, and crispy roasted skin. Served alongside seasoned roasted vegetables and a creamy homemade ranch dip, this easy air fryer recipe makes a delicious, satisfying, and balanced meal.
Prep Time20 minutes
Cook Time35 minutes
Marinating Time30 minutes
Total Time1 hour 25 minutes

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.