If you’re craving something crispy, saucy, and packed with flavor, these Bang Bang Chicken Thighs are your new weeknight hero. The name says it all—a one-two punch of juicy, bone-in chicken with crackling skin and a sweet-spicy-creamy sauce. It’s a foolproof, restaurant-quality dish with minimal fuss and maximum reward.
Nothing beats a great Bang Bang Chicken Thighs. Whether you're a fan of Chicken Thigh Recipes or want to try something from our Burgers selection, keep scrolling!
Why You’ll Love This Bang Bang Chicken Thighs
- Texture contrast: Crispy skin stays crunchy under the glossy, creamy sauce.
- Addictive sauce: Perfect sweet-spicy-tangy balance you’ll want on everything.
- Simple process: Just sear, bake, and toss for an impressive meal.
- Juicy results: Bone-in thighs stay moist, tender, and deeply savory.
Ingredients & Tools
- 6 bone-in, skin-on chicken thighs
- 1 tbsp olive oil or vegetable oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp garlic powder
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tbsp honey or maple syrup
- 1–2 tsp sriracha or other hot sauce (adjust to taste)
- 1 tbsp rice vinegar or lime juice
- 1 tsp toasted sesame seeds
- 2 thinly sliced green onions, for garnish
Tools: A large oven-safe skillet (cast iron works beautifully), a small mixing bowl, tongs, and an instant-read thermometer.
Notes: Use full-fat mayonnaise for a luxuriously creamy sauce and vibrant sweet chili sauce for the base. Don’t skip the fresh garnishes—they add a fresh, nutty finish.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 28 g |
| Fat: | 38 g |
| Carbs: | 15 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Pat those chicken thighs dry. This might seem like a small step, but it’s crucial for crispy skin. Use paper towels to thoroughly dry the skin—any moisture will steam the chicken instead of letting it sear and crisp up beautifully.
- Don’t be shy with the seasoning. Chicken thighs can handle a good amount of salt and pepper. Season both the skin and the underside generously. The garlic powder adds a subtle, aromatic base that complements the sauce later.
- Adjust the heat level to your liking. The beauty of the bang bang sauce is its customizability. Start with 1 teaspoon of sriracha for mild heat, then add more after tasting if you want it spicier. You’re in control!
- Use an oven-safe skillet. Since we’re starting on the stovetop and finishing in the oven, an oven-safe skillet (like cast iron or stainless steel) is a must. It allows for a seamless transition and helps develop a gorgeous crust.
How to Make Bang Bang Chicken Thighs
Step 1: Preheat your oven to 400°F (200°C). Take your chicken thighs and pat them completely dry with paper towels—this is your secret weapon for ultra-crispy skin. In a small bowl, mix together the salt, black pepper, and garlic powder. Rub this seasoning blend evenly over both sides of each thigh, paying extra attention to the skin side. Let them sit for about 5 minutes while you prepare the sauce.
Step 2: In a separate small bowl, whisk together the mayonnaise, sweet chili sauce, honey, sriracha, and rice vinegar until the sauce is smooth and well-combined. Taste it at this point—you should get a nice balance of creamy, sweet, and spicy. Adjust with more honey for sweetness or sriracha for heat if needed. Set this bang bang sauce aside.
Step 3: Heat the olive oil in your large oven-safe skillet over medium-high heat. Once the oil is shimmering (you can test it by flicking a tiny drop of water—if it sizzles, it’s ready), carefully place the chicken thighs in the skillet skin-side down. You should hear a satisfying sizzle right away. Cook without moving them for 6–8 minutes, until the skin is deeply golden brown and crispy.
Step 4: Using tongs, flip the chicken thighs so they are skin-side up. Immediately transfer the entire skillet to the preheated oven. Bake for 18–22 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part, avoiding the bone.
Step 5: Carefully remove the hot skillet from the oven—remember, the handle will be extremely hot! Let the chicken rest in the skillet for about 3–4 minutes. This allows the juices to redistribute, keeping the meat incredibly tender and moist.
Step 6: Pour about two-thirds of the prepared bang bang sauce over the chicken thighs in the skillet. Gently toss the thighs to coat them evenly in the sauce, making sure that glorious crispy skin gets a nice glossy covering. You’ll notice the residual heat from the skillet helps the sauce cling perfectly.
Step 7: Transfer the saucy chicken thighs to a serving platter. Drizzle with the remaining bang bang sauce, and sprinkle generously with the sliced green onions and toasted sesame seeds. Serve immediately while the chicken is still hot and the skin retains its delightful crispness against the creamy sauce.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; the sauce may separate and skin will soften.
- Reviving: Reheat in a 350°F oven for 10–15 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- Jasmine rice or coconut rice — The fluffy, slightly sticky rice is the perfect base to soak up every last drop of that incredible bang bang sauce. It balances the richness beautifully.
- A simple cucumber salad — Thinly sliced cucumbers with a quick toss of rice vinegar, a pinch of sugar, and some red pepper flakes provide a cool, crisp, and refreshing contrast to the savory, saucy chicken.
- Stir-fried vegetables like bok choy or broccoli — A quick sauté with garlic and a splash of soy sauce adds a healthy, vibrant green component that complements the meal without overpowering the main star.
Drinks
- A crisp lager or pale ale — The light bitterness and carbonation cut through the creamy, rich sauce wonderfully, cleansing your palate between each flavorful bite.
- Iced green tea with a hint of mint — This is a refreshing, non-alcoholic option that offers a subtle grassy note and coolness, which pairs surprisingly well with the sweet and spicy flavors of the dish.
Something Sweet
- Mango sorbet or coconut ice cream — The tropical, fruity sweetness and cool texture are a fantastic way to finish the meal, soothing your palate after the spicy kick and leaving you completely satisfied.
Top Mistakes to Avoid
- Mistake: Not preheating the skillet properly. If the skillet isn’t hot enough when you add the chicken, the skin will render fat slowly and steam instead of sear, resulting in rubbery, pale skin instead of that desired golden crackle.
- Mistake: Moving the chicken too soon during searing. Let it sit! If you fuss with it or try to peek too early, you’ll tear the skin and it won’t develop that perfect, unified crust. Trust the process and the sizzle.
- Mistake: Over
Bang Bang Chicken Thighs
Make crispy, saucy Bang Bang Chicken Thighs in just 40 minutes! This easy recipe delivers restaurant-quality flavor. Get the step-by-step guide now!
Ingredients
For the Chicken & Seasoning:
-
6 bone-in, skin-on chicken thighs
-
1 tbsp olive oil or vegetable oil
-
1 tsp kosher salt
-
½ tsp freshly ground black pepper
-
½ tsp garlic powder
For the Bang Bang Sauce:
-
½ cup mayonnaise
-
¼ cup sweet chili sauce
-
2 tbsp honey or maple syrup
-
1–2 tsp sriracha or other hot sauce (adjust to taste)
-
1 tbsp rice vinegar or lime juice
For Garnish:
-
1 tsp toasted sesame seeds
-
2 thinly sliced green onions (for garnish)
Instructions
-
Preheat your oven to 400°F (200°C). Take your chicken thighs and pat them completely dry with paper towels—this is your secret weapon for ultra-crispy skin. In a small bowl, mix together the salt, black pepper, and garlic powder. Rub this seasoning blend evenly over both sides of each thigh, paying extra attention to the skin side. Let them sit for about 5 minutes while you prepare the sauce.01
-
In a separate small bowl, whisk together the mayonnaise, sweet chili sauce, honey, sriracha, and rice vinegar until the sauce is smooth and well-combined. Taste it at this point—you should get a nice balance of creamy, sweet, and spicy. Adjust with more honey for sweetness or sriracha for heat if needed. Set this bang bang sauce aside.02
-
Heat the olive oil in your large oven-safe skillet over medium-high heat. Once the oil is shimmering (you can test it by flicking a tiny drop of water—if it sizzles, it’s ready), carefully place the chicken thighs in the skillet skin-side down. You should hear a satisfying sizzle right away. Cook without moving them for 6–8 minutes, until the skin is deeply golden brown and crispy.03
-
Using tongs, flip the chicken thighs so they are skin-side up. Immediately transfer the entire skillet to the preheated oven. Bake for 18–22 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part, avoiding the bone.04
-
Carefully remove the hot skillet from the oven—remember, the handle will be extremely hot! Let the chicken rest in the skillet for about 3–4 minutes. This allows the juices to redistribute, keeping the meat incredibly tender and moist.05
-
Pour about two-thirds of the prepared bang bang sauce over the chicken thighs in the skillet. Gently toss the thighs to coat them evenly in the sauce, making sure that glorious crispy skin gets a nice glossy covering. You’ll notice the residual heat from the skillet helps the sauce cling perfectly.06
-
Transfer the saucy chicken thighs to a serving platter. Drizzle with the remaining bang bang sauce, and sprinkle generously with the sliced green onions and toasted sesame seeds. Serve immediately while the chicken is still hot and the skin retains its delightful crispness against the creamy sauce.07
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