Buffalo Chicken Thighs

5 from 1 rating

This easy Buffalo chicken thighs recipe gives tender, juicy chicken thighs an instant upgrade thanks to everyone’s favorite hot sauce. A short ingredient list and quick prep makes it ideal for busy weeknights!

Prep Time10

Cook Time25

Marinating30

Total Time1 5

Course: Main Course

Cuisine: Fusion

Keyword: chicken thighs baked in an oven, oven baked chicken thighs

Servings:

Author: Sarah Cook

Equipment

Ingredients

2 lbs boneless skinless chicken thighs
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 cup buffalo wing sauce, divided
2 tbsp olive oil
1 tsp garlic powder
1/4 tsp dried oregano
2 tbsp unsalted butter {melted}

US Customary - Metric

Instructions

Sprinkle chicken thighs with salt and pepper. Set aside.
2 lbs boneless skinless chicken thighs, 1/2 tsp kosher salt, 1/4 tsp ground black pepper
Combine 1/3 cup of the wing sauce, olive oil, garlic powder, and oregano in a deep bowl.
2 tbsp olive oil, 1/2 cup buffalo wing sauce, divided, 1/4 tsp dried oregano, 1 tsp garlic powder
Add chicken and toss to coat. Marinate for at least 30 minutes or up to 36 hours.
Preheat oven to 425˚F degrees.
Using tongs, remove the chicken from the marinade and place smooth side up on a sheet pan lined with parchment or foil.
Bake uncovered for 22-25 minutes on the middle rack, or until the internal temperature of the chicken is 165˚F degrees.
{optional} Broil on high for 3-5 minutes after the chicken has finished cooking to brown the tops of the chicken thighs.
Combine the remaining 3 tbsp of buffalo wing sauce and the melted butter and brush on top of the finished chicken thighs.
2 tbsp unsalted butter
Let chicken rest for 5 minutes before serving.

Notes

Make sure the sheet pan you use has a rim. This keeps the marinade from spilling into the oven.
When we tested this recipe without putting foil/parchment on the pan, the marinade caused a lot of smoke in the oven. I strongly recommend using foil or parchment.
If you have the time, let the chicken sit at room temperature for 20-30 minutes before baking.
Use an instant-read thermometer to test each thigh. The internal temp can vary depending on the thickness of the chicken.
If you’re using bone-in chicken thighs, increase the cooking time by 4-5 minutes. The safe cooking temp of 165˚F remains the same.

Nutrition