Baked Buffalo Chicken Thighs Recipe
Introduction
Baked Buffalo Chicken Thighs offer a perfect balance of crispy coating and tangy, spicy sauce. This easy recipe combines simple ingredients to create a flavorful dish that’s great for weeknight dinners or game day snacking.
Ingredients
- 2 pounds boneless, skinless chicken thighs (about 8 thighs)
- ⅓ cup flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon cooking oil
- ½ cup hot sauce
- ¼ cup butter
- ½ tablespoon white vinegar
- ½ teaspoon cornstarch
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
Instructions
- Step 1: Preheat the oven to 400˚F.
- Step 2: In a shallow bowl, combine the flour, garlic powder, salt, and black pepper.
- Step 3: Lightly dredge each chicken thigh in the flour mixture, coating all sides evenly.
- Step 4: Brush a 9×13 inch baking pan with cooking oil and place the chicken thighs in a single layer. Bake for 12 minutes.
- Step 5: While the chicken bakes, prepare the buffalo sauce. Mix the white vinegar and cornstarch until smooth to form a paste.
- Step 6: In a small saucepan, whisk together the hot sauce, butter, cornstarch paste, Worcestershire sauce, and additional garlic powder.
- Step 7: Heat the sauce over medium-high heat until it boils, then remove from heat and whisk vigorously to combine. You can also use a hand blender to emulsify the sauce.
- Step 8: Remove the chicken from the oven and pour about ¾ of the buffalo sauce over it. Use tongs to turn the thighs so they are coated on all sides.
- Step 9: Return the coated chicken to the oven and bake for an additional 6 to 10 minutes, or until the internal temperature reaches 165˚F.
- Step 10: Serve the chicken warm, tossing with the remaining buffalo sauce or using it as a dipping sauce.
Tips & Variations
- For extra crispy skin, broil the chicken for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- Substitute hot sauce with your favorite mild or extra spicy variant to adjust the heat level.
- Add chopped celery and blue cheese crumbles as a garnish for a classic buffalo flavor experience.
Storage
Store leftover baked buffalo chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the coating crisp and the sauce flavorful.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bone-in chicken thighs instead of boneless?
Yes, bone-in thighs can be used but will require a longer baking time to ensure they are cooked through. Check the internal temperature to reach 165˚F.
Is it possible to make this recipe gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend to keep the coating without gluten.
PrintBaked Buffalo Chicken Thighs Recipe
This recipe for Baked Buffalo Chicken Thighs offers a deliciously spicy twist on classic chicken thighs, coated in a light flour mixture and baked to perfection before being tossed in a rich, tangy buffalo sauce. Perfect for a flavorful weeknight dinner or game day snack, these juicy chicken thighs are easy to prepare and packed with bold flavors from hot sauce, butter, and Worcestershire sauce.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken:
- 2 pounds boneless, skinless chicken thighs (about 8 thighs)
- ⅓ cup flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon cooking oil
Buffalo Sauce:
- ½ cup hot sauce
- ¼ cup butter
- ½ tablespoon white vinegar
- ½ teaspoon cornstarch
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven: Set your oven to 400˚F to get it ready for baking the chicken thighs.
- Prepare flour mixture: Combine the flour, garlic powder, salt, and ground black pepper in a shallow bowl to create a flavorful coating for the chicken.
- Coat the chicken: Dredge each chicken thigh in the flour mixture, ensuring all sides are lightly coated to develop a crisp texture when baked.
- Oil the pan and bake chicken: Brush a 9×13 inch baking pan with cooking oil and arrange the coated chicken thighs in a single layer. Bake for 12 minutes to start the cooking process.
- Make the buffalo sauce: While the chicken bakes, mix the white vinegar into the cornstarch until smooth. In a small saucepan, whisk together hot sauce, butter, cornstarch mixture, Worcestershire sauce, and garlic powder.
- Heat the sauce: Place the saucepan over medium-high heat and bring the sauce to a boil. Remove from heat and whisk vigorously or use a hand blender to emulsify for a smooth, cohesive sauce.
- Coat chicken with buffalo sauce: Remove the chicken from the oven and pour about three-quarters of the buffalo sauce over the thighs. Use tongs to turn and coat the chicken evenly with the sauce.
- Finish baking: Return the coated chicken to the oven and bake for an additional 6-10 minutes until the internal temperature reaches 165˚F, ensuring the chicken is fully cooked and juicy.
- Serve: Serve the chicken warm, tossing with any remaining buffalo sauce or using it as a dipping sauce for extra flavor.
Notes
- Ensure the internal temperature of the chicken reaches 165˚F to guarantee it is safely cooked through.
- You can adjust the amount of hot sauce in the buffalo sauce to make it milder or spicier according to your taste preferences.
- Using skinless thighs keeps the recipe lower in fat but still juicy and flavorful.
- For crispier skin, you can broil the chicken for 1-2 minutes at the end of baking, watching closely to prevent burning.
Keywords: Baked Buffalo Chicken Thighs, Buffalo Chicken, Spicy Chicken Thighs, Oven-Baked Chicken, Game Day Recipe
