Go Back
+ servings
Four buffalo chicken thighs stacked on a white plate.
Print Recipe
5 from 15 votes

Buffalo Chicken Thighs

Pair these crispy buffalo chicken thighs with cool coleslaw or potato salad! This recipe serves 2 generously or 3 with regular portions, and 4 with one thigh a piece.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free, Low Lactose
Servings: 3 people
Calories: 392kcal
Author: Alicia

Equipment

  • 1 cast iron pan

Ingredients

  • 2 tablespoons avocado oil
  • 2.5 pounds bone-in, skin on chicken thighs (4 large pieces) Use air-chilled for best results
  • kosher salt and pepper
  • 2 tablespoons butter or ghee
  • 2 garlic cloves, minced
  • 2 tablespoons hot sauce (Franks RedHot®)
  • ½ teaspoon smoked paprika

Instructions

  • Preheat oven to 450 degrees Fahrenheit. Heat oil over medium-high heat in a cast iron skillet. Meanwhile pat the chicken thighs dry with a paper towel and lightly season both sides with kosher salt and pepper.
  • When the oil is hot but not smoking, place the chicken thighs in the skillet, skin side down. Cover with a splatter screen. (I usually turn the heat down to medium and keep rotating the pan so the chicken thighs get browned evenly.) Check after a few minutes to make sure they are not getting too dark, and if so, turn down the heat more. They should be a nice golden brown after about 8 minutes.
  • Leave the chicken thighs skin side down and transfer to the oven on a middle rack. Bake for 15 minutes at 450 degrees F, then flip the thighs and continue cooking another 4-5 minutes until the internal temperature reaches 165 degrees F.
  • Meanwhile, melt butter or ghee with minced garlic in a small saucepan, cooking over medium-low heat until garlic is softened - 1-2 minutes. Whisk in hot sauce and smoked paprika till smooth and set aside.
  • Remove the chicken thighs from the oven and place on paper towels to soak up any excess oil. Whisk the buffalo sauce one more time and spoon over each chicken thigh till coated. Enjoy warm!

Notes

  • To make this Whole30/lactose-free or paleo, use ghee instead of butter.
  • This recipe is naturally gluten free. 
  • Use Frank's Red Hot Sauce or a plain hot sauce that is not already a pre-mixed buffalo sauce. 
  • Boneless chicken thighs can be used, but decrease the cooking time by about 5 minutes. 
  • If you're concerned about the spice level, start with ½ tablespoon of hot sauce and work your way up to taste. Remember the sauce is much stronger by itself than coated on the chicken. 

Nutrition

Serving: 1.5thighs | Calories: 392kcal | Carbohydrates: 1g | Protein: 81g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 290mg | Sodium: 134mg | Potassium: 881mg | Fiber: 0.2g | Vitamin A: 361IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 3mg