I love a good dinner that is as reliable as it is delicious. This air fryer honey glazed chicken is one such dinner. It yields chicken with skin that is as crispy and deep golden brown as you can get, glazed with a sticky, glossy and slightly savory glaze, and with meat that is juicy right down to the bone. It tastes like it was slow-roasted in the oven for hours, but the air fryer does all the work in a fraction of the time. In 2024 I began making this chicken for a weeknight meal when I didn’t want to heat up the house or fill the sink with pots and pans. Since then I have tweaked the glaze a few times, and the version below is the one I make on a regular basis. It relies on the sweetness of honey, the savory flavor of soy, and a hint of garlic and ginger. No fancy ingredients required.
Why this air fryer honey glazed chicken is worth making
The dark meat on the bone makes for a forgiving dish. The hot, circulating air of the air fryer renders out the fat in the skin to create a crispy finish that an oven would struggle to create in the same time. The inside of the chicken remains tender and juicy. The glaze is the other key component. Honey caramelizes very quickly so it can be tricky to apply without burning. But when you get it right you end up with a glossy, amber colored, sticky glaze with a slightly savory flavor. By 2025 this was the chicken that my household ordered most frequently. This is a very easy recipe to make. You can use one bowl for the glaze, one basket for the chicken and the clean up is minimal.
A few thoughts on the ingredients
I prefer to use bone-in, skin-on thighs as they are least likely to dry out and the skin gives the chicken that extra crispy texture. Drumsticks also work well, as do boneless thighs if you are in a rush. Breast meat is the least forgiving of the meats and can easily dry out. Runny, mild honey is best for this recipe. Thick honey with a strong flavor can burn easily and taste bitter as it darkens. A good, naturally brewed soy sauce will add more depth than a very salty, harsh sauce. Reduced-sodium soy sauce can also be used, but taste the glaze first to check that it is sweet enough. The fresh garlic and ginger in this recipe make a world of difference to the flavor of the chicken. The jars of pre-prepared garlic and ginger just aren’t as good. A splash of rice vinegar or lemon juice cuts through the sweetness of the honey. A pinch of smoked paprika gives the chicken a nice color and a subtle warmth of flavor. Tamari can be used instead of soy sauce for a gluten-free version. Maple syrup can be used instead of honey but the flavor will be slightly different.
How the dish comes together
I start with dry chicken. Pat each piece of chicken with paper towels to remove any surface moisture, as this will prevent the chicken skin from crisping up in the air fryer. Season with salt, pepper and a dash of paprika, then brush with a little oil. Put the chicken in the preheated air fryer basket, skin side down, leaving space between the pieces of chicken so that the air can circulate freely. There should be no crowding of the chicken. Make the glaze in a small bowl while the chicken is cooking. Mix the honey, soy sauce, garlic, ginger and acid together until you have a thin, glossy, amber liquid with a sweet, sharp flavor. As soon as the chicken is cooked through, turn over so that the skin is facing upwards. The fat in the skin will have rendered out into the basket, so you can brush on the glaze. Do this near the end of the cooking time, otherwise the honey will burn and become black and bitter. Apply the glaze in thin layers, brushing on a second layer after the first has had time to bubble and thicken. The skin should be a burnished, tacky, with some darker patches where the sugar has caramelized. Once the chicken is cooked through leave to rest on a plate for a few minutes. The juices will distribute through the meat and the glaze will set to a sticky, glossy coating.
How to tell it is ready
The skin should be a deep golden brown and look tight and slightly blistered. The glaze should be clinging to the chicken and look glossy, not runny. Some darker patches on the skin are fine but if there are any black, acrid tasting patches then the honey has burned. Pierce the thickest part of the chicken, next to the bone, with a knife. The juices should run clear. If there is any pink or cloudy liquid then the chicken needs to be cooked for longer. Dark meat can sometimes look slightly pink near the bone even when cooked, so it’s always best to check the temperature of the meat with a thermometer. An instant-read thermometer is the best way to check that chicken is cooked through. The safe temperature for chicken is listed on the recipe card below. The chicken should smell warm, caramelized and savory, with hints of ginger and garlic.
Tips for the best results
Dry chicken as much as possible before seasoning and oiling. This is the most important step for achieving crispy skin. Preheat the air fryer before adding chicken. If you add cold chicken to a cold air fryer then it will cook unevenly and the skin will not be as crispy as it could be. The glaze should be applied near the end of cooking as the sugar in the honey can easily burn at high temperatures. Apply the glaze in thin layers; two thin coats of glaze will set better than one thick coat. Similar sized pieces of chicken will cook at the same time. Thighs are best paired with other thighs. If you have a small basket then cook the chicken in batches rather than stacking the pieces. Any leftover glaze can be simmered in a small saucepan before serving. Do not reuse glaze that has come into contact with raw chicken unless it has been boiled first.
Troubleshooting
If the chicken skin looks pale and soft then the chicken was probably still damp when it was put in the air fryer, or the basket was crowded. Dry the chicken better next time and make sure that there is enough space around each piece of chicken. If the glaze turns dark and bitter then it was probably applied too early, or the air fryer is running hot. Apply the glaze later in the cooking process and check the chicken more frequently. If the chicken is dry then it was probably overcooked, or the chicken was a very lean cut. Use a thermometer to check that the chicken is cooked through and remove from the air fryer as soon as it is ready. If the outside of the chicken is brown but the center is still pink then the pieces of chicken were too large or too thick. Cut a deep slit into the chicken, next to the bone, or use smaller pieces of chicken next time. If white smoke is coming out of the air fryer then there is fat in the bottom of the air fryer. Empty the drawer between batches of chicken.
Serving ideas
Steamed rice is great for soaking up any leftover glaze from the chicken. A crisp cucumber salad with vinegar is also a good accompaniment, as is steamed broccoli or green beans. Noodles tossed in a little sesame oil are also good, as are roasted sweet potatoes. Pulled chicken can be tucked into warm flatbreads with shredded cabbage for a casual meal. A scatter of spring onion (scallion) and some toasted sesame seeds on top will make the dish look more complete.
Variations
Add a spoonful of gochujang or a squeeze of sriracha to the glaze for a sweet-hot flavor. Orange juice and zest can be added for a citrus flavor, and a little mustard can add some tang. If you like it hot then you can add some chopped fresh chilli. Chicken wings can also be used in this recipe, with the same glaze. Reduce the cooking time and shake the basket from time to time. For a lighter version of this recipe, use skinless chicken pieces, but be aware that they will not be as crispy as the chicken with skin.
Storage and make-ahead
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the air fryer until it is steaming hot throughout, to a temperature of 74 °C (165 °F). Do not reheat chicken in the microwave as the skin will go soft. The chicken can be seasoned and the glaze made a day in advance. Keep the chicken and glaze in separate containers in the fridge, with the raw chicken covered on the lowest shelf of the fridge so that it doesn’t drip onto any other food. Wash your hands, board and utensils after handling raw poultry. Cooked chicken can be frozen for up to 2 months, although the skin will lose some of its crispiness. Thaw the chicken in the fridge overnight before reheating. If in doubt, throw it out.
FAQs
Can I use frozen chicken?
You can use frozen chicken in this recipe, but it must be fully thawed in the fridge first. Chicken that is still frozen can cook unevenly in the air fryer and be raw near the bone.
Do I need to add oil?
Just a light brush of oil is needed to help the seasoning stick to the chicken and to help the color develop. The chicken skin already contains plenty of fat.
Can I use chicken breast?
Yes, but it is more prone to drying out than other cuts of chicken. Use bone-in breast meat, keep a close eye on it and use a thermometer to check that it is cooked through.
Why does my glaze keep burning?
Honey can easily burn at high temperatures, so the glaze should be applied near the end of cooking, in thin layers.
Can I cook it without skin?
Yes, you can cook chicken without skin in this recipe, and it will still taste good. The skin will not be as crispy, so the glaze should be applied in thin layers.
Is it safe to rinse raw chicken?
No. Rinsing chicken only spreads bacteria around the sink and kitchen. The chicken is safe to eat once it has been cooked.
Which air fryer type works best?
Both basket and oven-style air fryers can be used in this recipe. Just make sure that you don’t crowd the basket, and check the chicken a few minutes before the end of the cooking time, as air fryers can vary.
A Note From My Kitchen
I used to be wary of glazes, having burned more than a few, and this recipe taught me that patience at the end of cooking is more important than anything else. Dry the chicken well, keep the honey for the end of cooking and trust your thermometer. This air fryer honey glazed chicken can be made with whatever spices you have, and I’d love to hear how you got on with it. Please leave a star rating and a comment below, and let me know what you changed.
Air Fryer Honey Glazed Chicken: Sticky, Golden and Quick
Description
This air fryer honey glazed chicken uses bone-in, skin-on thighs for crisp, golden skin and juicy meat. A simple glaze of honey, soy sauce, garlic and ginger is brushed on near the end so it turns glossy and sticky without burning. It is an easy weeknight dinner with minimal cleanup.
For the chicken and glaze
Instructions
-
Method
- Preheat: heat the air fryer to 200 °C (400 °F) for 5 minutes.
- Prepare the chicken: pat the thighs very dry with paper towels. Brush with the oil, then season with the salt, pepper and smoked paprika.
- Make the glaze: in a small bowl, whisk the honey, soy sauce, garlic, ginger, rice vinegar and sesame oil until smooth. Set aside.
- Cook the first side: place the thighs skin side down in a single layer in the basket, working in 2 batches if needed. Cook for 10 minutes.
- Turn and cook: flip the thighs skin side up and cook for 8 minutes more, until the skin is golden and crisp.
- Glaze: brush half the glaze over the skin and cook for 3 minutes. Brush on the remaining glaze and cook for 4 minutes, until sticky and glossy and the thickest part reaches 74 °C (165 °F).
- Rest: transfer to a plate and rest for 5 minutes.
- Serve: scatter the spring onions and sesame seeds over the chicken and serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 8g40%
- Cholesterol 215mg72%
- Sodium 1020mg43%
- Potassium 480mg14%
- Total Carbohydrate 19g7%
- Dietary Fiber 0.5g2%
- Sugars 17g
- Protein 41g82%
- Vitamin A 55 mcg
- Calcium 30 mg
- Iron 2.2 mg
- Vitamin D 0.2 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use 8 thighs of similar size, about 90 g each, so they finish at the same time. Larger pieces need an extra 5 minutes in step 5.
- Add the glaze only in step 6; honey burns quickly at 200 °C (400 °F).
- For a gluten-free version, replace the 3 tbsp soy sauce with 3 tbsp tamari and check the label.
- Nutrition values are estimates based on standard ingredient data, with skin on and all the glaze used, and will vary with brands.
