Buffalo Chicken Thighs

Close up of buffalo chicken thigh topped with avocado lime ranch and fresh parsley.

4.67 from 12 votes

Buffalo chicken thighs are made with bone-in, skin-on chicken thighs, baked for crispy skin then covered in homemade wing sauce.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: chicken

Servings: chicken thighs

Calories: 319kcal

Author: Kelsey Smith

Equipment

Ingredients

Chicken Thighs

4 chicken thighs bone-in, skin-on
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoon 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

US Customary - Metric

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.

Nutrition