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Buffalo Chicken Thighs

Buffalo Chicken Thighs

Buffalo Chicken Thighs

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
oven
2
baking sheet
3
small saucepan
4
measuring spoons
5
measuring cups
6
meat thermometer
7
small bowl
8
tongs
9
cutting board
10
paper towels

Ingredients

Chicken

  • 1
    2 pounds boneless, skinless chicken thighs

Sauce

  • 1
    0.75 cup buffalo wing sauce
  • 2
    2 tablespoons tablespoons of unsalted butter

Seasoning

  • 1
    1 teaspoon garlic powder
  • 2
    1 teaspoon onion powder
  • 3
    0.5 teaspoon paprika
  • 4
    0.5 teaspoon salt
  • 5
    0.25 teaspoon black pepper

Garnish (Optional)

  • 1
    0.25 cup green onions, chopped
  • 2
    0.25 cup blue cheese crumbles

Directions

1

Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures the chicken cooks evenly. If you don't have an oven, you can use a grill, but be sure to monitor carefully and adjust cooking times.

2

Prepare the Dry Rub

In a small bowl, combine the garlic powder, onion powder, paprika, salt, and black pepper. This is your dry rub. Mix well to ensure spices are evenly distributed.

3

Dry the Chicken

Pat the chicken thighs dry with paper towels. This step is essential for achieving a crispy skin. Dry chicken will sear better and absorb the flavors of the rub.

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4

Season the Chicken

Generously rub the seasoning mix over both sides of the chicken thighs, ensuring every part is covered. Use your hands to gently press the spices into the chicken. This helps it penetrate the meat.

5

Place Chicken on Baking Sheet

Place the seasoned chicken thighs on a baking sheet lined with parchment paper or aluminum foil. This makes cleanup easier and prevents sticking. If you don't have parchment paper, lightly grease the baking sheet.

6

Bake the Chicken

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check for doneness. Cooking time may vary based on the thickness of the thighs.

7

Make the Buffalo Sauce

While the chicken is baking, melt the butter in a small saucepan over low heat. Once melted, stir in the buffalo wing sauce. Heat gently until combined and warmed through. Be careful not to boil the sauce. Do not leave unattended on a heat source.

8

Coat Chicken with Sauce

Once the chicken is fully cooked, remove it from the oven. Carefully transfer the hot chicken thighs to the saucepan with the buffalo sauce. Gently toss to coat each thigh evenly.

9

Broil for Caramelization

Return the buffalo coated chicken thighs to the baking sheet. Place under the broiler for 2-3 minutes, keeping a close eye on it to avoid burning. The goal is to caramelize the sauce and add a little char.

10

Rest and Garnish

Remove the baking sheet from the oven, and let the chicken rest for 5 minutes before serving. This will help the juices redistribute and keep the chicken moist. If desired, garnish with chopped green onions and blue cheese crumbles.

Recipe Tips

  • For spicier chicken, use a hotter buffalo sauce or add a pinch of cayenne pepper to the dry rub.
  • To achieve even crispier skin, pat the chicken very dry and consider placing it on a wire rack on top of the baking sheet. This allows for better air circulation.
  • Use a meat thermometer to ensure that the chicken reaches an internal temperature of 165°F (74°C) to prevent foodborne illness.
  • Adjust baking time based on the thickness of your chicken thighs. Thicker thighs may require a few extra minutes of cooking time.
  • Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
  • When working with raw chicken, wash your hands, utensils, and surfaces thoroughly with soap and warm water.
  • Serve with a side of celery sticks, carrot sticks, and ranch or blue cheese dressing for a classic buffalo chicken experience.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

10g

Protein

35g

Fat

20g

Fiber

1g

Sugar

5g

Sat. Fat

8g

Sodium

1200mg

Trans Fat

0.5g

Cholesterol

150mg

Potassium

400mg

Vitamin A

200%

Vitamin C

5%

Calcium

40%

Iron

2%

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