These baked buffalo chicken thighs have crispy seasoned skin, are coated in a buttery hot sauce, and are extra delicious topped with chives! They're ready in just 45 minutes and are the perfect recipe if you love buffalo chicken wings but are looking for a chicken thigh recipe.
If you love buffalo wings then you absolutely need to give this buffalo chicken thigh recipe a try! Between the crispy skin and buttery buffalo sauce, these crispy buffalo chicken thighs need to be added to your rotation! My husband is absolutely and unequivocally obsessed with buffalo wings, and I'm only sharing this with you to let you know that he endorsed, and loved, this buffalo chicken recipe using chicken thighs instead of the traditional wings!
These chicken thighs are baked, which not only makes them a bit lighter, but also makes the cleaning and cooking process much easier. Crisping up and baking chicken thighs is definitely my favorite way to ensure a satisfying yet easy chicken dish! You can also use whichever type of chicken thigh you prefer, whether it be bone-in chicken thighs or boneless thighs.
If you're looking for another buffalo sauce recipe we think you'll love our Buffalo Chicken Rice Bowls, or if you're in the mood for another chicken recipe, be sure to try our Garlic Butter Chicken Wings.
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Why You'll Love these Chicken Thighs
- They have the crispiest skin! If you also love crispy chicken skin, then you will love how this recipe uses olive oil and a high oven temperature to ensure the crispiest skin.
- They're the perfect start to a full meal. While chicken wings are always fun, about 2 chicken thighs per person makes for the perfect starter to a full meal! If you're looking for some side dishes, a salad with ranch dressing, some fries, or a baked potato would pair great.
- It's an easy 45-minute recipe. No frying oil is required for these crispy chicken thighs, so they make for an easy and delicious recipe.
Ingredients for this Recipe
This recipe has a short and simple ingredients list! Some ingredient notes are included below.
- Chicken thighs - I prefer skin-on, bone-in chicken thighs, but you can use whichever you can find/prefer! You could also use boneless skinless thighs, the tops of the thighs just won't get as crispy. I definitely recommend frequently temping the chicken using an instant-read meat thermometer as the cooking time can really vary based on the type/size of the chicken thighs.
- Garlic and onion powder - Even though some buffalo sauce brands already include garlic or onion powder, coating the chicken thighs in some seasoning prior to baking adds so much flavor from the seasoned spices!
- Olive oil - Since we're not frying these thighs, coating them in some olive oil helps them crisp up and makes the seasoning stick. Make sure to coat the underside of each thigh with the oil too and not just the top.
- Buffalo sauce - My favorite brand and type is Frank's buffalo sauce, but you can also use a different brand of course! If you have a buffalo sauce that already includes butter just make sure to take note in case you want to reduce the amount of butter added.
- Butter - Helps to thicken up the sauce and make it perfectly glossy.
- Chives - Finely chopped chives add some flavor to the finished buffalo thighs.
- Ranch or blue cheese - Optional but perfect for dipping or drizzling on the finished thighs.
See recipe card below for quantities.
Step by Step Instructions
These baked buffalo chicken thighs are a super easy recipe and only take 45 minutes to make.
Step 1: Preheat the oven. Preheat the oven to 400°F.
Step 2: Prepare the chicken thighs. Pat each chicken thigh very dry on the top and bottom with paper towels, then place on a parchment paper-lined rimmed baking sheet.
Step 3: Season the chicken thighs. Combine the garlic powder, onion powder, a good amount of salt, and some black pepper in a small bowl. Drizzle each thigh with some of the olive oil, then sprinkle on the seasoning. Rub the olive oil and seasonings all over each chicken thigh.
Step 4: Bake the chicken thighs until golden. Bake for 25 minutes until the skin is golden then remove from the oven, keep the oven on, then take the temperature of the thickest part of the largest thigh to see if it has already reached 165°F. Drain any excess oil from the baking sheet.
Step 5: Make the sauce. Meanwhile, in a medium saucepan melt together the buffalo sauce and butter over medium heat and cook until slightly thickened, but not reduced too much. Remove from heat.
Step 6: Coat the chicken thighs with sauce and finish cooking them. Pour most of the prepared sauce over the baked chicken thighs, ensuring they are all completely coated. Return the coated chicken thighs to the oven and continue cooking if the thickest part of the largest thigh was not already at 165°F. Once cooked through, turn the oven to broil and broil the thighs until the sauce just begins to char. Remove from the oven and spoon on any remaining buffalo sauce if desired.
Step 7: Plate the chicken thighs. Plate and sprinkle with chopped chives. Serve immediately with ranch or blue cheese.
Tips for Making these Buffalo Chicken Thighs
- Make sure to pat each chicken thigh very well using a paper towel until all sides of each one are completely dry before placing them on the sheet pan. Also make sure to use a big enough sheet pan so that the chicken thighs aren't crowded. This will help ensure the chicken thighs end up super crisp!
- Make sure to use a meat thermometer to check the internal temperature of the thickest part of the largest chicken thigh to ensure the chicken is fully cooked through, but not overcooked. The cooking time will vary based on the size of the chicken thighs and whether or not they are boneless, so I recommend checking a few times to ensure the chicken does not end up overcooked.
- On a similar note, before adding on the buffalo sauce you want to make sure that the skin side is golden brown, but you don't want the seasoning to burn so make sure to watch closely around the 20-25 minute cooking mark.
FAQs
We love having homemade fries with these chicken thighs but they would also be great to use in a buffalo chicken salad!
My personal favorite are skin-on chicken thighs with a bone, but you could also use skin-on boneless chicken thighs! These are a great option if you plan on slicing up the finished chicken thighs. I don't recommend using skinless thighs as they won't develop the same crispy top.
Unless you are using a buffalo sauce which already contains butter I would not recommend leaving it out as I think the sauce will be too thin without it.
Storing and Freezing
Leftover chicken thighs can be stored in an airtight container in the refrigerator for 3-4 days and reheated in the microwave or in a 350°F oven until warmed through.
Leftover cooked chicken thighs can be frozen in an airtight container for 3-4 months. When ready to eat, defrost in the refrigerator overnight then reheat as listed above.
Did you try this recipe? If so please leave a ⭐️ rating and/or comment below! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
📖 Recipe
Buffalo Chicken Thighs
Ingredients
- 6 chicken thighs skin-on, boneless or bone-in
- 2 teaspoons garlic powder (see note)
- 1 teaspoon onion powder
- kosher salt
- black pepper
- 2 tablespoons olive oil
- ⅔ cup buffalo sauce
- ¼ cup butter
- chives finely chopped, for topping
- ranch or blue cheese for dipping
Instructions
- Preheat the oven to 400°F.
- Pat each chicken thigh very dry on the top and bottom with paper towels, then place on a parchment paper-lined rimmed baking sheet.6 chicken thighs
- Combine the garlic powder, onion powder, a good amount of salt, and some black pepper in a small bowl. Drizzle each thigh with some of the olive oil, then sprinkle on the seasoning. Rub the olive oil and seasonings all over each chicken thigh.2 tablespoons olive oil, 2 teaspoons garlic powder, 1 teaspoon onion powder, kosher salt, black pepper
- Bake for 25 minutes until the skin is golden then remove from the oven, keep the oven on, then take the temperature of the thickest part of the largest thigh to see if it has already reached 165°F. Drain any excess oil from the baking sheet.
- Meanwhile, in a medium saucepan melt together the buffalo sauce and butter over medium heat and cook until slightly thickened, but not reduced too much. Remove from heat.⅔ cup buffalo sauce, ¼ cup butter
- Pour most of the prepared sauce over the baked chicken thighs, ensuring they are all completely coated. Return the coated chicken thighs to the oven and continue cooking if the thickest part of the largest thigh was not already at 165°F. Once cooked through, turn the oven to broil and broil the thighs until the sauce just begins to char. Remove from the oven and spoon on any remaining buffalo sauce if desired.
- Plate and sprinkle with chopped chives. Serve immediately with ranch or blue cheese.chives, ranch or blue cheese
Richard Wilson
I looked at many buffalo thigh recipes and found yours to be … perfect! Simple ingredients simple instructions and simply delicious! This recipe is a keeper… thanks
Jackie Murphy
I'm so happy to hear that, thank you so much Richard for trying them and for the comment! 🙂
Mariana
The recipe worked very well. I only had skinless boneless chicken thighs, so it wasn't crispy, but I followed everything else exactly like the instructions and the result was delicious. I toasted a brioche hamburger bun, spooned on some of the buffalo sauce, and a little blue cheese dressing, and it was so tasty. I'm planning to chop up the rest and use it for a wrap.
Jackie Murphy
Thank you so much for trying this recipe and for the kind comment, Mariana! I absolutely love the idea of using the boneless version in a salad or wrap! 🙂