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Baked Buffalo Chicken Thighs
Tender chicken thighs, baked, drenched in Buffalo sauce, and served up hot! This buttery, spicy chicken is so good as an entree but also versatile enough to be served up a variety of ways.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 449 kcal
Course:
Condiments
Cuisine:
American
Ingredients
For the Chicken Thighs
- 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
For the 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
To bake the chicken thighs
- Preheat the oven to 400˚F.
- Combine the flour, garlic powder, salt and pepper in a shallow bowl.
- Dredge each chicken thigh in the flour mixture to lightly coat on all sides.
- Brush a 9x13 inch pan with cooking oil. Place the chicken thighs in a single layer in the pan. Bake for 12 minutes.
Cup of Yum
To make the buffalo sauce
- While the chicken is baking, prepare the buffalo sauce by mixing the vinegar into the cornstarch until it is a smooth paste. Then whisk together the hot sauce, with the butter, cornstarch paste, Worcestershire sauce, and garlic powder in a small sauce pan.
- Heat the buffalo sauce over medium high heat until it comes to a boil, then remove it from the heat. Whisk vigorously to combine. Alternately, use a hand blender to emulsify the sauce.
- When the timer goes off, remove the chicken thighs and pour about ¾ of the buffalo sauce over them. Use tongs to turn the chicken thighs so they are coated on all sides with buffalo sauce and return to the oven. Cook for an additional 6-10 minutes or until they are cooked through to an internal temperature of 165˚F.
- Once done, you can serve warm and toss with the extra buffalo sauce or use it for dipping.
Notes
- Substitutions:
- How to Store: Place leftovers in an airtight container and store in the refrigerator for up to 3 days.
- How to Freeze: This Baked Buffalo Chicken Thighs recipe freezes well. Transfer to an airtight container or freezer bag and freeze for up to a month. Thaw overnight in the fridge before reheating.
- This Baked Buffalo Chicken Thighs recipe freezes well. Transfer to an airtight container or freezer bag and freeze for up to a month. Thaw overnight in the fridge before reheating.
- How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. If doubling, you'll want to be sure to use multiple baking dishes so that your chicken can be baked in a single layer.
- This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. If doubling, you'll want to be sure to use multiple baking dishes so that your chicken can be baked in a single layer.
- Chicken: Instead of boneless chicken thighs, you can sub boneless skinless chicken breasts or bone-in chicken thighs. Both of these may take more time to cook, so keep that in mind.
Nutrition Information
Serving
2chicken thighs
Calories
449kcal
(22%)
Carbohydrates
10g
(3%)
Protein
45g
(90%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
246mg
(82%)
Sodium
1673mg
(70%)
Potassium
631mg
(18%)
Fiber
1g
(4%)
Sugar
0.5g
(1%)
Vitamin A
459IU
(9%)
Vitamin C
23mg
(26%)
Calcium
31mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 449
% Daily Value*
| Serving | 2chicken thighs | |
| Calories | 449kcal | 22% |
| Carbohydrates | 10g | 3% |
| Protein | 45g | 90% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 246mg | 82% |
| Sodium | 1673mg | 70% |
| Potassium | 631mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 459IU | 9% |
| Vitamin C | 23mg | 26% |
| Calcium | 31mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.