Buffalo Chicken Thighs
Servings: 4 chicken thighs
Ingredients
Chicken Thighs
- 4 bone-in skin-on chicken thighs
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons olive oil
Buffalo Sauce
- 2 tablespoon butter unsalted
- ¼ cup Frank's RedHot Original
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
Garnish
- ranch dressing or blue cheese optional
- fresh parsley roughly chopped, optional
Instructions
- Preheat the oven to 425°F (220ºC). Pat the chicken dry and place in a zipper plastic bag with the baking powder, salt, and black pepper. Close and shake the bag to evenly coat the chicken.
- Place chicken on a parchment-lined baking sheet and drizzle with olive oil. Bake for 35–40 minutes or until chicken is cooked to a minimum internal temperature of 165°F.
- Meanwhile, in a small saucepan, melt the butter on medium-low heat. Once melted, whisk in the hot sauce, Worcestershire sauce, and garlic powder, until combined.
- When chicken is done, pour or brush the buffalo sauce over the chicken thighs until evenly coated.
- Serve immediately with ranch dressing, blue cheese crumbles, and/or parsley (optional).
Notes
Hot sauce: Frank's is 450 SHUs on the Scoville scale. Some alternatives to Frank's include Original Louisiana Hot Sauce (450 SHUs) and Texas Pete's Original Hot Sauce (740 SHUs).
Storage: Store leftover chicken in an airtight container in the refrigerator for 3 to 4 days or the freezer for up to 4 months.
