Use bone-in, skin-on thighs. Pat completely dry with paper towels — this is critical for crispy skin. Coat lightly with oil, then season all sides with salt, garlic powder, onion powder, smoked paprika, and black pepper. Press seasoning to adhere evenly; keep the layer thin. Preheat air fryer to 204°C before adding chicken.

将鸡腿皮面朝上单层放入预热至204°C的空气炸锅篮子中——不堆叠也不挤压。如果需要，分批处理；标准5夸脱篮子可容纳约四条鸡腿。 在204°C下烹饪：10分钟皮面朝上→翻转，8分钟皮面朝下→再次翻转，2分钟皮面朝上。总时间：根据鸡腿大小和空气炸锅型号18-24分钟。 或者，跳过翻转，全程皮面朝上烹饪18-24分钟，在18分钟处开始检查。 完成度检验：将温度计插入最厚部分（不接触骨头），读数达到79°C即可。74°C是美国农业部最低标准，但79°C能提供最佳口感。还没到？继续以1-2分钟增量烹饪。

Chicken thighs are done at 79°C internal temp at the thickest part away from the bone. Juices should run clear and skin should be deep golden and crisp. Always use a thermometer — don't rely on color alone. Rest 3–5 minutes before serving so juices redistribute. Serve hot for maximum crispiness. If skin isn't crispy, add 1–2 minutes skin side up at the end. Leftovers keep 3–4 days refrigerated; reheat in the air fryer.