- 10 bone-in, skin-on chicken thighs
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons sweet paprika
- 1 teaspoon black pepper
- Pinch of cayenne
- Honey Garlic Diana sauce, for garnish if desired
Preheat oven to 450F* ( see note below).
Dry chicken thighs with paper towels really well. The drier the better. Mix the salt, paprika, pepper and baking powder in a small bowl then lightly sprinkle on each thigh skin side and bottom. Gently rub the seasoning on each piece to evenly cover. Prepare a large baking pan by lining it with foil.
Place the chicken thighs on the baking pan, (I use a non-stick one or spray yours with non-stick spray). Leave a bit of room between the chicken pieces so they don’t stick to each other.
***here is where you need to pay attention*** Place the chicken into the oven and immediately reduce the temperature to 425˚F on convection cook (if possible). The trick is to have the convection air circulate around for the ultimate crispiness. Bake for 35 - 40 minutes, the chicken should be golden brown.
Let the chicken rest for 5 minutes before serving or you can toss them in any sauce you desire. I like to use any flavour of Diana sauce.