Baked Buffalo Chicken Thighs Recipe

Cook Time: 45 minutes

Servings: 4

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 Franks 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)

Directions

Step 1: Preheat your oven to 425F (220C). Line a sheet pan with parchment paper or aluminum foil.

Step 2: Trim excess skin and fat from the chicken thighs and pat them dry with paper towels.

Step 3: Place the chicken thighs in a 1-gallon resealable plastic bag. In a small bowl, stir together salt, pepper, and baking powder until well mixed.

Step 4: Add the seasoning mix to the bag with the chicken. Seal the bag and shake it to coat the chicken evenly with the seasoning.

Step 5: Arrange the seasoned chicken thighs skin-side up on the prepared sheet pan. Lightly spray the chicken with olive oil spray.

Step 6: Bake the chicken in the preheated oven for 40-45 minutes, or until the skin is crispy and golden, the center of the chicken is no longer pink, and the juices run clear. An instant-read thermometer should register 165F (74C) when inserted near the center of the chicken.

Step 7: While the chicken is baking, melt the butter in a small saucepan over medium heat. Stir in the hot sauce, Worcestershire sauce, garlic granules, and cayenne pepper. Once combined, remove from the heat and keep warm.

Step 8: When the chicken is done, remove it from the oven and brush each thigh with the prepared hot sauce mixture.

Step 9: Serve the buffalo chicken thighs on a bed of Romaine lettuce leaves. Add fresh carrot and celery sticks on the side, along with ranch dressing for dipping. Garnish with fresh parsley sprigs if desired.

Nutrition Facts (per serving)

• Calories: 694
• Total Fat: 55g (71% Daily Value)
• Saturated Fat: 15g (73% Daily Value)
• Cholesterol: 239mg (80% Daily Value)
• Sodium: 1992mg (87% Daily Value)
• Total Carbohydrate: 12g (4% Daily Value)
• Dietary Fiber: 3g (10% Daily Value)
• Total Sugars: 7g
• Protein: 40g (81% Daily Value)
• Vitamin C: 21mg (23% Daily Value)
• Calcium: 186mg (14% Daily Value)
• Iron: 3mg (15% Daily Value)
• Potassium: 845mg (18% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The History of Baked Buffalo Chicken Thighs

The origins of Buffalo-style chicken can be traced back to Buffalo, New York, in the early 1960s. The classic Buffalo wing was created at the Anchor Bar when Teressa Bellissimo deep-fried chicken wings and tossed them in a cayenne hot sauce and butter mixture. Over time, this spicy, tangy flavor profile became a cultural phenomenon, spreading across the United States. While traditional Buffalo wings are deep-fried and served with the bone, the baked Buffalo chicken thigh variant adapts the classic for a healthier, oven-baked approach, offering a meatier alternative without sacrificing flavor.

Regional Variations and Local Adaptations

Buffalo chicken has been embraced nationwide, but regional adaptations vary. In the Northeastern U.S., the focus remains on the tangy, buttery sauce with crisped skin, often paired with celery and blue cheese or ranch dressing. In the South, recipes frequently incorporate smoked paprika, cayenne, or even honey to balance heat and sweetness. Using bone-in, skin-on chicken thighs adds richness and depth, aligning with Southern culinary traditions where hearty, flavorful cuts of meat are preferred over wings alone. Some Midwest versions feature oven-baking as a convenient twist for home cooks seeking less grease.

Distinguishing Features from Similar Dishes

Baked Buffalo chicken thighs differ from traditional Buffalo wings and other spicy chicken dishes in several ways. Unlike wings, thighs offer a higher meat-to-bone ratio, making them more substantial for a main dish. Compared to fried chicken, the baking process reduces excessive oil while maintaining crispy skin through a combination of baking powder and high oven heat. The Buffalo sauce is also distinct, combining hot sauce with butter, garlic, Worcestershire sauce, and cayenne, creating a balance of heat and richness that sets it apart from other spicy chicken preparations like General Tsos or Nashville hot chicken.

Typical Serving Contexts

Baked Buffalo chicken thighs are versatile in presentation. They are commonly served as a main course during casual family dinners, tailgate parties, or game-day gatherings. Presentation on a bed of Romaine lettuce with carrot and celery sticks adds a refreshing crunch and a nod to traditional Buffalo wing accompaniments. Ranch or blue cheese dressing provides a cooling contrast to the spiciness. This dish also works well as a protein-centric option in meal prep or as part of a buffet-style spread, where the bold flavor appeals to a wide range of palates.

Interesting Facts and Tips

• The use of baking powder is a trick to achieve ultra-crispy skin without deep-frying.
• Buffalo chickens popularity surged during the 1980s and 1990s, coinciding with the rise of sports bars and casual dining in the U.S.
• Switching wings for thighs not only increases the serving size per piece but also reduces the likelihood of meat drying out during cooking.
• Buffalo sauce is highly adaptable: adjusting cayenne and butter levels can create a milder or hotter version depending on preference.
• The dish pairs exceptionally well with fresh vegetables and cooling dips, making it a balanced combination of protein, spice, and crunch.

FAQ about Baked Buffalo Chicken Thighs Recipe

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