1. Make the Hot Honey Ranch:
   In a large bowl, mix together ¾ cup Mayo, ¾ cup Sour Cream (or greek yogurt), 1 TBS Olive Oil, 1 TBS Lemon Juice, ⅓ cup Milk, 2 TBS Dried Chives, 1 tsp Garlic Powder, 2 TBS Ranch Powder, 1 tsp Salt, 1 tsp Black Pepper, 3 TBS Mike’s Hot Honey. Pour into a jar, and leave about a ⅓ cup in the bowl to make the chicken marinade. 

*Put the extra Hot Honey Ranch in the fridge while your chicken thighs marinate and cook. During the cooking process, you’ll use another ¼ cup of the hot honey ranch to baste the chicken thighs.*

• Marinate the Chicken Thighs:

To your bowl with the remaining Hot Honey Ranch in it, add in 1 tbsp olive oil, 2 TBS Worcestershire Sauce, 2 TBS Soy Sauce, ⅓ cup Hot Honey Ranch. Add in your chicken thighs and mix them around to coat evenly. From here, you can go right into the air fryer, OR marinate for up tp 24 hours before air frying.

3. Air Frying Chicken Thighs:

Preheat your air fryer to 400˚ for 3 minutes. Once the air fryer is preheated, spray with non-stick spray, and lay the chicken thighs in a single layer. Air fry at 400˚ for 20 minutes. After 20 minutes, remove the air fryer basket, and baste with the Hot Honey Ranch. Flip the chicken thighs over, and baste with more Hot Honey Ranch. Air fry the other side of the chicken at 400˚ for 10 minutes.

4. Serve with extra Hot Honey Ranch on the side and enjoy!