Crispy Garlic Chicken

• 1.5–2 lbs. chicken wings or bone-in, skin-on thighs
• 1 Tbsp. granulated garlic
• 2 tsp. sweet paprika
• 0.5 tsp. smoked paprika
• 0.25 tsp. cayenne pepper
• kosher salt
• fresh black pepper
• 0.25 cup vegetable oil

Mix the spices together in a bowl and, if you're using thighs, rub a little under the skin.

Add the oil to the remaining spice mixture, drop in the chicken, and turn it to coat well. Let this sit at room temperature for 45 minutes or all day in the fridge, turning it occasionally.

EITHER:

Pre-heat your oven to 450°F.

Place the chicken on a rack over a foil-covered baking tray and roast for 40–45 minutes for thighs, or 30 minutes for wings.

OR:

Pre-heat your air-fryer to 400°F and cook the chicken (flipping the pieces at the half-way mark), if thighs, for 19–22 minutes or, if wings, 18–19 minutes.

Good with a salad and buttermilk blue cheese dressing for dipping.