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Baked Buffalo Chicken Thighs

Prep Time:

15 mins

Cook Time:

​

Serves:

4 Servings

Level:

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About the Recipe

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Ingredients

  • 4 skin-on, bone-in chicken thighs

  • 3/4 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 1/2 teaspoons baking powder

  • olive oil spray

  • 2 tablespoons unsalted butter

  • 1/3 cup hot sauce, such as Frank’s® RedHot® Original

  • 1/2 teaspoon Worcestershire sauce

  • 1/2 teaspoon garlic granules

  • 1/4 teaspoon cayenne pepper, or to taste

  • Romaine lettuce leaves

  • 1 1/2 cups carrot sticks

  • 1 1/2 cups celery sticks

  • 1 cup ranch dressing, or as needed

  • fresh parsley sprigs for garnish (optional)

Preparation

Step 1


Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper or foil.


Step 2


Trim excess skin and fat from thighs and pat dry with paper towels. Place chicken thighs in a 1-gallon resealable plastic bag.


Step 3


Stir together salt, pepper, and baking powder in a small bowl until well blended. Add seasonings to the bag. Seal the bag; shake and move chicken around to evenly coat with seasonings.


Step 4


Place seasoned chicken thighs on the prepared pan, skin side up, and spray with olive oil spray.


Step 5


Bake in the preheated oven until chicken skin is brown and crispy, chicken is no longer pink at the center and juices run clear, 40 to 45 minutes. An instant-read thermometer inserted near the center of chicken should read at least 165 degrees F (74 degrees C). 


Step 6


Meanwhile, melt butter in a small saucepan over medium heat. Stir in hot sauce, Worcestershire sauce, garlic, and cayenne. Remove from heat and keep warm.


Step 7


Remove chicken from the oven; brush thighs evenly with hot sauce mixture. 


Step 8


Serve on a bed of Romaine leaves, with fresh carrot and celery sticks, and ranch dressing for dipping. Garnish with fresh parsley.







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