These Buffalo Chicken Thighs deliver that classic spicy, tangy flavor you crave, but with juicy, crispy-skinned thighs for a more satisfying meal. The method ensures impossibly crisp skin and a perfectly balanced homemade Buffalo sauce. It’s a simple, foolproof recipe perfect for game day or a busy weeknight.
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Why You’ll Love This Buffalo Chicken Thighs
- Maximum Crispiness: Starting in a cold skillet renders fat slowly for shatteringly crisp skin.
- Customizable Sauce: Adjust garlic, heat, or tang to create your perfect signature Buffalo sauce.
- Forgiving & Juicy: Chicken thighs stay tender even if slightly overcooked, making it foolproof.
- Feeds a Crowd: Scales up beautifully for parties—the ultimate shareable, finger-licking centerpiece.
Ingredients & Tools
- 6 bone-in, skin-on chicken thighs (about 1.5–2 lbs total)
- 1 tbsp olive oil or avocado oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 4 tbsp unsalted butter
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 1 tbsp white vinegar or apple cider vinegar
- 1/2 tsp Worcestershire sauce
- 1 small garlic clove, minced
- 1/4 tsp onion powder
Tools: A large (12-inch) oven-safe skillet (cast iron is ideal), tongs, a small saucepan, and a basting brush.
Notes: Don’t skip the smoked paprika—it adds a subtle, smoky depth that plays so well with the Buffalo sauce. And while you can use any hot sauce, Frank’s is the classic for a reason; its specific vinegar-forward tang is what defines the Buffalo flavor profile.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 33 g |
| Carbs: | 2 g |
| Fiber: | 0 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Why bone-in, skin-on thighs? The bone keeps the meat incredibly juicy and flavorful during the longer cooking time, while the skin is your ticket to that crave-worthy crispy texture. Boneless, skinless thighs will work in a pinch, but you’ll miss out on the textural contrast.
- Pat your chicken REALLY dry. This is the single most important step for crispy skin. Use paper towels to thoroughly pat the skin dry before you season it. Any surface moisture will steam the skin instead of letting it crisp up.
- Don’t have an oven-safe skillet? No problem! You can sear the thighs in any large skillet, then transfer them to a baking sheet lined with a wire rack for the oven portion. The wire rack helps air circulate for even crisping.
- Taste your hot sauce first. Different brands have different heat and vinegar levels. Give your chosen sauce a quick taste so you know what you’re working with before you build the final sauce. You might want to adjust the butter or vinegar accordingly.
How to Make Buffalo Chicken Thighs
Step 1: Preheat your oven to 400°F (200°C). While it’s heating, take your chicken thighs and pat the skin dry—and I mean *really* dry—with paper towels. This is the secret to getting that perfect, crackly skin. In a small bowl, mix together the salt, black pepper, garlic powder, and smoked paprika. Rub this seasoning blend evenly all over the chicken thighs, making sure to get it on both sides. Let them sit at room temperature for about 10 minutes while the oven finishes preheating; this helps them cook more evenly.
Step 2: Place your large, oven-safe skillet on the stovetop. You’re not turning the burner on yet! Add the tablespoon of oil to the cold skillet, then arrange the chicken thighs in it, skin-side down. Now, turn the heat to medium. Starting in a cold pan allows the fat under the skin to render out slowly, which is what gives you that deep, golden, crispy crust without burning. Cook for about 12-15 minutes, without moving them, until the skin is a deep golden brown and releases easily from the pan.
Step 3: Carefully flip the thighs over using tongs. You’ll notice a good amount of rendered chicken fat in the pan—that’s liquid gold! Immediately transfer the entire skillet to your preheated oven. Roast for 15-18 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 4: While the chicken is in the oven, make your Buffalo sauce. In your small saucepan, melt the butter over low heat. Once melted, add the minced garlic and cook for just 30 seconds until fragrant—be careful not to burn it. Whisk in the Frank’s RedHot, vinegar, Worcestershire sauce, and onion powder. Let it simmer gently for 2-3 minutes until it’s slightly thickened and beautifully combined. Give it a taste and adjust if needed—maybe a pinch more salt? Set it aside off the heat.
Step 5: When the chicken is cooked through, carefully remove the skillet from the oven—remember, the handle will be extremely hot! Using your tongs, transfer the chicken thighs to a large mixing bowl. Pour about two-thirds of the warm Buffalo sauce over them. Toss the chicken gently to coat every nook and cranny in that glorious, spicy sauce.
Step 6: To serve, place the sauced chicken thighs on a platter. You can drizzle the remaining sauce from the bowl over the top for an extra kick. For the final touch, use your basting brush to lightly brush a little of the reserved sauce over the crispy skin just before serving, ensuring that iconic Buffalo color and flavor is front and center.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked, unsauced thighs in a single layer, then transfer to a freezer bag for up to 2 months.
- Reviving: Reheat on a wire rack set over a baking sheet at 350°F (175°C) for 10–15 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- A big, cooling celery and carrot stick platter — The classic, crunchy counterpart that provides a fresh, cool contrast to the spicy, rich chicken. Don’t forget a bowl of creamy blue cheese or ranch dressing for dipping.
- Crispy roasted potato wedges — They’re sturdy enough to stand up to the bold sauce and are perfect for scooping up any extra Buffalo goodness left on your plate.
- A simple, creamy coleslaw — The creaminess and slight sweetness of a good slaw helps balance the heat and vinegar from the sauce, making for a perfectly rounded bite.
Drinks
- A crisp, cold lager or pilsner — The carbonation and mild bitterness of a light beer cuts through the richness of the dish and cleanses the palate between spicy bites.
- An extra-dry hard cider — The apple notes and sharp acidity are a fantastic foil for the heat, offering a slightly sweet and very refreshing pairing.
- Sparkling water with lemon — A non-alcoholic option that provides the palate-cleansing fizz you need without any competing flavors.
Something Sweet
- Classic New York-style cheesecake — The dense, rich, and tangy creaminess is the ultimate cool-down after a spicy meal, creating a perfect flavor journey from fire to frosty.
- Warm, fudgy brownies — The deep chocolate flavor is a wonderful way to cap off the meal, satisfying that sweet tooth that often follows something savory and spicy.
- Fresh strawberry shortcake — The bright, fruity berries and fluffy whipped cream are a light and refreshing finale that won’t leave you feeling too heavy.
Top Mistakes to Avoid
- Mistake: Not patting the chicken skin dry. This is the cardinal sin of crispy chicken! Any moisture on the surface will steam the skin, leaving you with rubbery, pale skin instead of a crispy, brown crust. A little patience with paper towels makes all the difference.
- Mistake: Moving the chicken too soon in the pan. Have faith! Let the thighs sear undisturbed for the full 12-15 minutes. If you try to peek or move them early, you’ll tear the beautiful crust that’s forming. Wait until it releases naturally from the pan.
- Mistake: Boiling the Buffalo sauce. You just want to warm the ingredients through and let them meld. A gentle simmer is all you need. Boiling can cause the butter to separate, giving you a greasy, broken sauce instead of a smooth, emulsified one.
- Mistake: Tossing the chicken in the skillet. Always transfer the chicken to a bowl to toss with the sauce. If you do it in the hot skillet, the sauce can cook onto the chicken too aggressively and become sticky and overly reduced.
Expert Tips
- Tip: Let the chicken rest after roasting. Before you toss them in the sauce, let the thighs rest on a cutting board for 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every single bite is succulent and not dry.
- Tip: Make a double batch of sauce. I always do this. Keep the extra sauce warm on the stovetop. It’s perfect for drizzling over your side dishes, like those potato wedges, or for anyone who wants an extra saucy portion.
- Tip: Use the rendered chicken fat. Don’t you dare pour that golden liquid left in the skillet down the drain! Strain it and keep it in a jar in the fridge. It’s incredible for roasting vegetables or frying potatoes, adding a deep, savory chicken flavor.
- Tip: Broil for a final crisp. If you want the sauced skin to be extra crispy, pop the plated thighs under the broiler for just 60-90 seconds after saucing. Watch it like a hawk—it can go from perfect to burnt in seconds!
FAQs
Can I make this with boneless, skinless chicken thighs?
Absolutely, you can. The method will be a bit different since you won’t have skin to crisp up. I’d recommend increasing the oven temperature to 425°F (220°C) and roasting them on a parchment-lined baking sheet for about 18-20 minutes, or until cooked through. They’ll be delicious and saucy, but you’ll miss that signature crispy element that makes this recipe so special.
How can I make this recipe spicier?
You have a few great options! The easiest is to add a 1/4 to 1/2 teaspoon of cayenne pepper directly to your Buffalo sauce. For a different kind of heat, a few dashes of a hotter hot sauce, like a habanero-based one, can be mixed in with the Frank’s. You could even add some finely minced fresh jalapeño or a pinch of red pepper flakes to the sauce as it simmers.
What’s the best way to store and reheat leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave—it will make the skin soggy. Instead, place the thighs on a wire rack set over a baking sheet and warm them in a 350°F (175°C) oven for 10-15 minutes, until heated through. This will help restore some of the crispiness.
Can I prepare the Buffalo sauce ahead of time?
Yes, and it’s a great time-saver! The sauce can be made up to 5 days in advance. Simply let it cool completely, store it in a jar in the fridge, and gently reheat it on the stovetop or in the microwave before tossing with your hot chicken. You may need to give it a quick whisk as it reheats to re-emulsify the butter.
My sauce broke and looks oily. Can I fix it?
Don’t worry, this happens to the best of us! The most common cause is overheating. To fix a broken sauce, remove it from the heat and let it cool down slightly. Then, whisk in a tablespoon of cold water vigorously. The shock of the cold liquid can often bring the emulsion back together. If that doesn’t work, you can also try blending it for a few seconds.
Buffalo Chicken Thighs
Make the best Buffalo Chicken Thighs with crispy skin and a tangy homemade sauce. Perfect for game day or an easy dinner. Get the recipe now!
Ingredients
For the Chicken & Seasoning:
-
6 bone-in, skin-on chicken thighs (about 1.5–2 lbs total)
-
1 tbsp olive oil or avocado oil
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
1/2 tsp garlic powder
-
1/2 tsp smoked paprika
For the Buffalo Sauce:
-
4 tbsp unsalted butter
-
1/2 cup Frank's RedHot Original Cayenne Pepper Sauce
-
1 tbsp white vinegar or apple cider vinegar
-
1/2 tsp Worcestershire sauce
-
1 small clove garlic (minced)
-
1/4 tsp onion powder
Instructions
-
Preheat your oven to 400°F (200°C). While it’s heating, take your chicken thighs and pat the skin dry—and I mean *really* dry—with paper towels. In a small bowl, mix together the salt, black pepper, garlic powder, and smoked paprika. Rub this seasoning blend evenly all over the chicken thighs, making sure to get it on both sides. Let them sit at room temperature for about 10 minutes while the oven finishes preheating; this helps them cook more evenly.01
-
Place your large, oven-safe skillet on the stovetop. You’re not turning the burner on yet! Add the tablespoon of oil to the cold skillet, then arrange the chicken thighs in it, skin-side down. Now, turn the heat to medium. Starting in a cold pan allows the fat under the skin to render out slowly, which is what gives you that deep, golden, crispy crust without burning. Cook for about 12-15 minutes, without moving them, until the skin is a deep golden brown and releases easily from the pan.02
-
Carefully flip the thighs over using tongs. You’ll notice a good amount of rendered chicken fat in the pan—that’s liquid gold! Immediately transfer the entire skillet to your preheated oven. Roast for 15-18 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.03
-
While the chicken is in the oven, make your Buffalo sauce. In your small saucepan, melt the butter over low heat. Once melted, add the minced garlic and cook for just 30 seconds until fragrant—be careful not to burn it. Whisk in the Frank's RedHot, vinegar, Worcestershire sauce, and onion powder. Let it simmer gently for 2-3 minutes until it’s slightly thickened and beautifully combined. Give it a taste and adjust if needed—maybe a pinch more salt? Set it aside off the heat.04
-
When the chicken is cooked through, carefully remove the skillet from the oven—remember, the handle will be extremely hot! Using your tongs, transfer the chicken thighs to a large mixing bowl. Pour about two-thirds of the warm Buffalo sauce over them. Toss the chicken gently to coat every nook and cranny in that glorious, spicy sauce.05
-
To serve, place the sauced chicken thighs on a platter. You can drizzle the remaining sauce from the bowl over the top for an extra kick. For the final touch, use your basting brush to lightly brush a little of the reserved sauce over the crispy skin just before serving, ensuring that iconic Buffalo color and flavor is front and center.06
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