Chicken wings are delightful, but these baked Buffalo chicken thighs improve the meat to bone ratio dramatically. If you want a meal, try using bone-in, skin-on chicken thighs for a hearty, spicy main dish. If you serve them with carrot and celery strips on Romaine leaves, you’ll sneak in a salad, before your family will know it.
Ingredients
- 4 skin-on, bone-in chicken thighs
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons baking powder
- olive oil spray
- 2 tablespoons unsalted butter
- 1/3 cup hot sauce, such as Frank’s® RedHot® Original
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic granules
- 1/4 teaspoon cayenne pepper, or to taste
- Romaine lettuce leaves
- 1 1/2 cups carrot sticks
- 1 1/2 cups celery sticks
- 1 cup ranch dressing, or as needed
- fresh parsley sprigs for garnish (optional)
Directions
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Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper or foil.
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Trim excess skin and fat from thighs and pat dry with paper towels. Place chicken thighs in a 1-gallon resealable plastic bag.
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Stir together salt, pepper, and baking powder in a small bowl until well blended. Add seasonings to the bag. Seal the bag; shake and move chicken around to evenly coat with seasonings.
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Place seasoned chicken thighs on the prepared pan, skin side up, and spray with olive oil spray.
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Bake in the preheated oven until chicken skin is brown and crispy, chicken is no longer pink at the center and juices run clear, 40 to 45 minutes. An instant-read thermometer inserted near the center of chicken should read at least 165 degrees F (74 degrees C).
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Meanwhile, melt butter in a small saucepan over medium heat. Stir in hot sauce, Worcestershire sauce, garlic, and cayenne. Remove from heat and keep warm.
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Remove chicken from the oven; brush thighs evenly with hot sauce mixture.
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Serve on a bed of Romaine leaves, with fresh carrot and celery sticks, and ranch dressing for dipping. Garnish with fresh parsley.
Nutrition Facts Servings Per Recipe 4 Calories 694 % Daily Value * Total Fat 55g 71% Saturated Fat 15g 73% Cholesterol 239mg 80% Sodium 1992mg 87% Total Carbohydrate 12g 4% Dietary Fiber 3g 10% Total Sugars 7g Protein 40g Vitamin C 21mg 105% Calcium 186mg 14% Iron 3mg 15% Potassium 845mg 18% Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
