Air-Fried Hot Chicken and Waffles

Marinate or brine the Bone-in, Skin-on Chicken Thighs (1 lb) in Salt (to taste) , Ground Black Pepper (to taste) , and Milk (1 cup) for at least 1 hour, but preferably overnight.

Mix the All-Purpose Flour (1/2 cup) , Garlic Powder (1 tsp) , Paprika (1 tsp) , Chili Powder (1 tsp) , Dried Thyme (1/2 Tbsp) , and Cayenne Pepper (1/2 tsp) in a medium-sized bowl, then dip the chicken in the flour mixture, one piece at a time, making sure it is coated on all sides.

Add All-Purpose Flour (1 1/2 cups) , Baking Powder (1 Tbsp) , Ground Cinnamon (1 tsp) , Eggs (2) , Maple Syrup (2 Tbsp) , and Milk (1 cup) to a large bowl and whisk until combined and the batter is smooth.

Preheat waffle maker and once ready, spray with Nonstick Cooking Spray (as needed) . Add about ¼-1/3 cup of waffle mix to the waffle maker and cook until slightly browned on both sides. Continue until all of the batter has been used.

Add Butter (2 Tbsp) , Maple Syrup (1/2 cup) , Cayenne Pepper (1/2 tsp) , and Chili Powder (1/2 tsp) to a small saucepan and heat on medium-low until butter is melted, stirring to combine. Turn off heat.