Craving a dish that’s bursting with flavor but easy to make? These buffalo chicken thighs are a game-changer. Tender, juicy, and coated in that classic tangy buffalo sauce, they’re perfect for a weeknight meal or a casual gathering.
Key Ingredients & Substitutions:
- Chicken Thighs: Boneless, skinless thighs work best for quick cooking. Bone-in, skin-on can be used but will take longer.
- Hot Sauce: Frank’s RedHot Original is the classic choice. Other cayenne pepper sauces can work.
- Butter: Unsalted is preferred. Margarine or a dairy-free butter alternative can be used.
- Garlic Powder: Adds a savory depth. Fresh minced garlic can be used, but might brown faster.
- Smoked Paprika: Gives a smoky touch. Regular paprika works too.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs
- 1/2 cup Frank’s RedHot Original hot sauce
- 1/4 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Ranch or blue cheese dressing for serving, celery sticks
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Servings: 4
- Calories per serving: Approximately 350 (varies based on ingredients)
- Tools Needed: Large mixing bowl, baking sheet, whisk
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheet.
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. This prevents the buffalo chicken thighs from sticking.
2. Season the Chicken Thighs.
Pat the chicken thighs dry with paper towels. In a large bowl, toss the chicken with salt, black pepper, garlic powder, and smoked paprika until evenly coated. This initial seasoning builds a flavor base for your buffalo chicken.
3. Make the Buffalo Sauce.
In a separate small bowl, whisk together the hot sauce and melted butter until well combined. This simple mixture forms the classic buffalo sauce that will coat your chicken.
4. Coat and Bake.
Pour about half of the buffalo sauce over the seasoned chicken thighs in the bowl, tossing to coat thoroughly. Arrange the chicken in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
5. Toss in Remaining Sauce and Serve.
Once baked, transfer the hot buffalo chicken thighs back into the bowl with the remaining buffalo sauce. Toss to coat them completely. Serve immediately with your favorite sides like rice, a salad, or some cooling ranch dressing and celery sticks.
Storage Instructions:
Leftover buffalo chicken thighs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave on medium power until warmed through, or bake in a 350°F (175°C) oven for about 10-15 minutes. They are just as delicious the next day!
Frequently Asked Questions (FAQ):
Q: Can I use chicken breasts instead of thighs?
A: Yes, you can use chicken breasts. Adjust cooking time as they may cook faster or require a few extra minutes depending on thickness.
Q: How can I make these buffalo chicken thighs spicier?
A: To increase the heat, add a pinch of cayenne pepper to the buffalo sauce or use a hotter brand of hot sauce.
Q: Can I cook these in an air fryer?
A: Absolutely! Air fry at 375°F (190°C) for 15-20 minutes, flipping halfway, until cooked through.
Q: What sides go well with buffalo chicken thighs?
A: Rice, roasted vegetables, a fresh green salad, or even a simple side of celery and carrot sticks are great options.
Q: Is it necessary to pat the chicken dry?
A: Yes, patting the chicken dry helps the seasoning stick better and allows the chicken to brown nicely.
Q: Can I prepare the chicken ahead of time?
A: You can season the chicken thighs and store them in the fridge for up to 24 hours before baking. Make the buffalo sauce just before cooking.
