Spicy Baked Buffalo Chicken Thighs

Bold flavors of Spicy Baked Buffalo Chicken Thighs, a mouthwatering twist on traditional Buffalo wings. This non-vegetarian American dish features juicy, skin-on chicken thighs that are crispy on the outside and tender on the inside, perfect for satisfying your cravings. With a kick of heat from hot sauce and a creamy ranch dip, this recipe is a crowd-pleaser.

Ideal for those following a dairy-inclusive diet, these thighs are versatile enough to serve with fresh carrot and celery sticks on a bed of Romaine lettuce for a refreshing touch.

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Recipe Collection: Dinner

Serving Size: 4

Cooking Time: 45 minutes

Overview

These Baked Buffalo Chicken Thighs offer a delightful twist on the classic Buffalo wings, providing a better meat-to-bone ratio. Perfect for a hearty, spicy main dish, they are best served with carrot and celery sticks on Romaine leaves for a sneaky salad addition.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

American

Ingredients

• 4 Skin-on, bone-in chicken thighs
• 0.75 Teaspoon (tsp) salt
• 0.5 Teaspoon (tsp) black pepper, ground
• 1.5 Teaspoon (tsp) baking powder
• 1 Spray olive oil
• 2 Tablespoons (tbsp) unsalted butter, melted
• 0.33 Cup hot sauce
• 0.5 Teaspoon (tsp) Worcestershire sauce
• 0.5 Teaspoon (tsp) garlic granules
• 1 Pinch cayenne pepper, to taste
• 1 Bunch romaine lettuce leaves, torn
• 1.5 Cups carrot sticks
• 1.5 Cups celery sticks
• 1 Cup ranch dressing
• 1 Bunch fresh parsley sprigs, torn (optional)

Steps

1. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or foil.
2. Trim excess skin and fat from the chicken thighs and pat them dry with paper towels. Place the thighs in a 1-gallon resealable plastic bag.
3. In a small bowl, mix together the salt, pepper, and baking powder. Add this seasoning mix to the bag, seal it, and shake to coat the chicken evenly.
4. Arrange the seasoned chicken thighs on the prepared pan, skin side up, and spray with olive oil.
5. Bake in the preheated oven for 40 to 45 minutes, until the skin is brown and crispy, and the chicken is cooked through (internal temperature should be at least 165°F or 74°C).
6. 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. Remove from heat and keep warm.
7. Once the chicken is done, remove it from the oven and brush the thighs evenly with the hot sauce mixture.
8. Serve the chicken on a bed of Romaine leaves, accompanied by fresh carrot and celery sticks, and ranch dressing for dipping. Garnish with fresh parsley if desired.