Hard Appetizer Salad

Baked Buffalo Chicken Thighs

Name: Baked Buffalo Chicken Thighs
Prep time: 30 min
Cook time: 78 min
Total time: 108 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 4 chickens thighs; 0.75 teaspoons salt; 0.5 teaspoons pepper; 1.5 teaspoons baking powder; olive oil spray; 2 tablespoons unsalted butter; 0.33 cups hot sauce; 0.5 teaspoons orcestershire sauce; 0.5 teaspoons garlic granules; 0.25 teaspoons cayenne pepper , or to taste; Romaine lettuce leaves; 1.5 cups carrot sticks; 1.5 cups celery sticks; 1 cup ranch dressing , or as needed; fresh parsley sprigs for garnish , optional

Total Time

1h 48m

30m prep · 78m cook

Servings

4 people

Rating

—

Difficulty

Hard

54 views

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Chicken wings are delightful, but these baked Buffalo chicken thighs improve the meat to bone ratio dramatically. If you want a meal, try using bone-in, skin-on chicken thighs for a hearty, spicy main dish. If you serve them with carrot and celery strips on Romaine leaves, you'll sneak in a salad, before your family will know it.

Ingredients

4 chickens thighs
0.75 teaspoons salt
0.5 teaspoons pepper
1.5 teaspoons baking powder
olive oil spray
2 tablespoons unsalted butter
0.33 cups hot sauce
0.5 teaspoons orcestershire sauce
0.5 teaspoons garlic granules
0.25 teaspoons cayenne pepper , or to taste
Romaine lettuce leaves
1.5 cups carrot sticks
1.5 cups celery sticks
1 cup ranch dressing , or as needed
fresh parsley sprigs for garnish , optional

Instructions

1

Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper or foil.
2

Trim excess skin and fat from thighs and pat dry with paper towels. Place chicken thighs in a 1-gallon resealable plastic bag.
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.
4

Place seasoned chicken thighs on the prepared pan, skin side up, and spray with olive oil spray.
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).
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.
7

Remove chicken from the oven; brush thighs evenly with hot sauce mixture.
8

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