🥘 Introduction
If you’re a fan of that perfect combo of spicy, tangy, and buttery goodness, these Buffalo Chicken Thighs are going to be your new favorite weeknight dinner. This dish hits every note — crispy skin, juicy meat, and a mouthwatering Buffalo sauce that coats each bite perfectly.
It’s quick to make, super satisfying, and tastes like your favorite pub-style wings… only easier (and less messy). Whether you’re cooking for family, friends, or just treating yourself, this recipe guarantees happy taste buds and zero leftovers!
🧺 Ingredients You’ll Need
Here’s your easy shopping list — every ingredient carefully measured for 4 servings of deliciousness.
Chicken & Marinade
- 6 bone-in, skin-on chicken thighs (Boneless, skin-on chicken thighs)
- 1 tbsp olive oil (Olive oil)
- 1 tsp garlic powder (Garlic Powder)
- 1 tsp smoked paprika (Smoked paprika)
- ½ tsp onion powder (Onion powder)
- ½ tsp salt (Salt)
- ½ tsp black pepper (Freshly ground black pepper)
Buffalo Sauce
- ½ cup Frank’s RedHot Original Sauce (Frank’s RedHot)
- ¼ cup unsalted butter (Unsalted butter)
- 1 tbsp honey (Honey) — optional for sweetness
- 1 tsp Worcestershire sauce (Lea & Perrins)
- 1 tsp apple cider vinegar (Apple cider vinegar)
Optional Garnishes
- Chopped parsley or green onions (Fresh green onions)
- Blue cheese crumbles (Stella Blue Cheese)
- Ranch dressing (Hidden Valley Ranch)
🔪 Essential Kitchen Tools & Appliances
Get organized before you start — here’s what you’ll need:
- Cutting board
- Chef’s knife
- Mixing bowl
- Tongs
- Large oven
- Proof skillet (cast iron recommended)
- Baking dish + Wire Rack
- Whisk
- Thermometer
- Oven mitts
- Paper towels
🧂 Preparation Steps (Easy & Organized)
- Pat dry the chicken thighs using paper towels — moisture is the enemy of crispiness!
- Mix the marinade: In a mixing bowl, combine olive oil, garlic powder, smoked paprika, onion powder, salt, and freshly ground black pepper.
- Rub the chicken: Coat each thigh evenly with the seasoning mix. Let it rest for 15–20 minutes to soak in the flavors.
- Preheat oven to 400°F (200°C) or get your air fryer (Ninja Air Fryer Max XL) ready.
- Melt the butter in a small saucepan, then add hot sauce, honey, Worcestershire, and apple cider vinegar — stir until smooth and slightly thickened. Set aside.
✅ Bonus Prep Tip: Keep your workspace organized with a sturdy cutting board, a sharp chef’s knife, and accurate measuring cups & measuring spoons to make cooking smoother and faster.
🔥 Cooking Instructions
For Oven Baking:
- Place chicken thighs skin-side up on a wire rack over a baking sheet.
- Bake for 35–40 minutes, or until the internal temperature hits 165°F (74°C).
- Brush generously with Buffalo sauce and bake for another 5 minutes to caramelize.
For Air Fryer:
- Preheat air fryer to 380°F (193°C).
- Place thighs in a single layer (don’t overcrowd).
- Cook for 18–20 minutes, flipping halfway through.
- Brush with Buffalo sauce and air fry for another 3 minutes for that glossy finish.
💡 Pro Tip: For extra-crispy skin, broil for 2 minutes after saucing — watch closely to prevent burning.
🍽️ Serving Suggestions
- Serve your Buffalo chicken thighs hot with a side of celery sticks and ranch or blue cheese dip.
- For a complete meal, pair with:
- Garlic butter mashed potatoes
- Crispy coleslaw
- Loaded sweet potato fries
- Garnish with fresh parsley and a drizzle of extra Buffalo sauce for presentation perfection.
💡 Additional Tips
- Make it milder: Use less hot sauce or add more honey.
- Make it extra spicy: Add a pinch of cayenne or crushed red pepper flakes.
- Low-carb/keto version: Skip the honey and serve with cauliflower mash.
- Meal prep: Cook and refrigerate; reheat in the oven for 10 mins at 350°F to keep the skin crisp.
🧮 Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 34g |
| Carbohydrates | 3g |
| Fat | 29g |
| Saturated Fat | 11g |
| Cholesterol | 145mg |
| Sodium | 680mg |
| Sugar | 2g |
| Fiber | 0g |
❓ Frequently Asked Questions
Q1. Can I use boneless chicken thighs?
Absolutely! Just reduce cooking time by 5–7 minutes. Boneless cooks faster but stays juicy.
Q2. How do I store leftovers?
Keep them in an airtight container (Glass Meal Prep Containers) in the fridge for up to 3 days. Reheat in an oven or air fryer for best texture.
Q3. Can I make this dairy-free?
Yes! Swap butter for Plant-Based Vegan Butter.
Q4. Can I grill instead of bake?
Definitely! Grill over medium heat for about 6–7 minutes per side, then toss in Buffalo sauce for a smoky finish.
Q5. What’s the best dip for Buffalo chicken?
Classic ranch or blue cheese dressing— both work perfectly to balance the heat.
🏁 Wrap-Up
There you have it — Buffalo Chicken Thighs that are crispy, juicy, and unapologetically bold. Whether baked or air-fried, they deliver that classic bar-style flavor without the fuss. Serve them up on game day, weeknight dinners, or anytime you’re craving something spicy and satisfying.
Fun Fact: The original Buffalo sauce was invented in 1964 at the Anchor Bar in Buffalo, New York — it was first made for late-night snacks!
So go ahead — grab your Chef’s Knife, preheat your Oven-Safe Skillet, and get ready to make magic in your kitchen.
