Buffalo Chicken Thighs
Posted: 01/13/22
Updated: 12/11/24
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Perfectly juicy and tender chicken thighs finished in a spicy, yet slightly sweet buffalo sauce! Enjoy this simple meal on a busy weeknight, or when you’re craving something delicious. These buffalo chicken things are exploding with flavor and taste great on their own, or over a salad!
What Makes This Recipe So Good
- It’s virtually foolproof! Simply roast your chicken thighs in the oven until the skin is golden brown and crispy. Then, toss them in a quick homemade three-ingredient buffalo sauce – it’s that easy!
- They’re a family favorite! My entire family goes crazy for these buffalo chicken thighs. No matter how I serve them, everyone always gobbles them up.
- They’re loaded with delicious flavor! It’s hard to believe that a recipe this simple could also be this flavorful.
Key Ingredients
Chicken Thighs – This recipe calls for bone-in and skin-on chicken thighs for maximum flavor. The skin on the chicken will also bake up incredibly crispy and delicious! If you can’t find bone-in and skin-on chicken thighs, boneless and skinless will work, but won’t taste as good.
Hot Sauce – I recommend Frank’s RedHot Original sauce for this buffalo chicken thighs recipe. Frank’s has the perfect consistency and spice level for a homemade buffalo sauce. However, you can use any hot sauce you’d like – Cholula and Truff are both delicious options.
Honey – Just a touch of honey to balance out the spice in this dish goes a very long way! If you don’t have honey, then maple syrup will work in its place.
Chef’s Tips
- Pat the chicken thighs dry before cooking! This will ensure the skin cooks up as golden brown and crispy as possible. Don’t skip this very important step!
- Feel free to adjust the spice in your homemade buffalo sauce, based on your tolerance level. For a less spicy sauce, then use less hot sauce and a little more honey. Though for an even spicier sauce, feel free to use more hot sauce and omit the honey altogether!
- Serve these buffalo chicken thighs any way you’d like! I enjoyed mine over a salad with some creamy ranch dressing. They even taste great on their own with celery and carrots sticks on the side.
More Chicken Recipes You Must Try
- Instant Pot Buffalo Chicken
- Air Fryer Chicken Legs
- Instant Pot Chicken and Rice Soup
- Chicken Parm Sandwich
- Marry Me Chicken
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Buffalo Chicken Thighs
Perfectly juicy and tender chicken thighs finished in a spicy, yet slightly sweet buffalo sauce! Enjoy this simple meal on a busy weeknight, or when you're craving something delicious. These buffalo chicken things are exploding with flavor and taste great on their own, or over a salad!
servings
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ cup hot sauce
- 1 tablespoon butter melted
- 1 tablespoon honey
Equipment
- Baking sheet
- Large bowl
Instructions
- Preheat oven to 400° Fahrenheit.
- Pat chicken thighs dry with a paper towel then place on baking sheet. Drizzle thighs evenly with olive oil and sprinkle evenly with salt, garlic powder, and black pepper.
- Bake for 35-40 minutes or until internal temperature reaches 165° Fahrenheit. While chicken bakes, mix together hot sauce, melted butter, and honey in a small bowl.
- Remove chicken from oven then drizzle with sauce.
Nutrition Information
Serving: 1serving | Calories: 392kcal | Protein: 24g | Fat: 30g | Saturated Fat: 9g | Trans Fat: 1g | Total Carbs: 5g | Fiber: 1g | Sugar: 5g | Net Carbs: 4g | Vitamin C: 11mg | Cholesterol: 149mg | Sodium: 1115mg | Potassium: 328mg | Calcium: 15mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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