Buffalo Chicken Thighs Recipes

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BUFFALO CHICKEN THIGHS



Buffalo Chicken Thighs image

Easy to make with tons of flavor, these chicken thighs crisp up nicely in a cast iron pan and get coated in a simple homemade buffalo sauce. Paired with cool coleslaw or potato salad, it's a great summer meal. This serves about 2 really hungry people, 3 comfortably, and 4 people with one thigh each.

Provided by Alicia

Categories     Dinner

Time 30m

Number Of Ingredients 7

2 tablespoons oil (avocado or canola works)
2.5 pounds Bone-in, skin on chicken thighs (4 large pieces) (I prefer to use air-chilled if you can find them. )
kosher salt and pepper
2 tablespoons butter or ghee
2 garlic cloves, minced
2 tablespoons hot sauce (I used Franks RedHot®)
1/2 teaspoon smoked paprika

Steps:

  • Preheat oven to 450 degrees F. Heat oil over medium-high heat in a cast iron skillet. Meanwhile pat your 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 (this is important). Cover with a splatter screen. (I usually turn the heat down to a strong medium here, but keep an eye on it, 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 your heat. They should get a nice golden brown after 8 minutes or so.
  • Leave the chicken thighs skin side down and transfer to the oven on a middle rack. Bake for 15 minutes, then flip the thighs and continue cooking another 4-5 minutes until the internal temperature reaches 165 degrees F.
  • Meanwhile, melt butter with minced garlic in a small saucepan, cooking over medium-low heat until garlic is softened - 1-2 minutes. Whisk in the 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!

Nutrition Facts : Calories 774 kcal, Carbohydrate 2 g, Protein 52 g, Fat 61 g, SaturatedFat 19 g, Cholesterol 335 mg, Sodium 621 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GRILLED BUFFALO CHICKEN THIGHS WITH BLUE CHEESE SLAW



Grilled Buffalo Chicken Thighs with Blue Cheese Slaw image

We deconstructed -- and then reconstructed! -- all the great flavors of Buffalo chicken wings into this meal that's much healthier but tastes just as satisfyingly decadent.

Provided by Marge Perry

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1/3 cup low-fat buttermilk
1/3 cup crumbled blue cheese
2 teaspoons red wine vinegar
1 teaspoon Worcestershire sauce
1 1/2 cups pre shredded carrots
1 1/2 cups celery matchsticks (from about 3 stalks)
1/3 cup hot sauce, such as Frank's Red Hot
2 tablespoons unsalted butter
8 bone-in chicken thighs (about 2 pounds), skin removed

Steps:

  • Preheat a grill for indirect cooking over medium-high-heat (350 to 400 degrees F).
  • Combine the buttermilk, blue cheese, vinegar and Worcestershire in a medium bowl; add the carrots and celery and toss thoroughly. Allow to sit at room temperature while you cook the chicken.
  • Combine the hot sauce and butter in a small saucepan and bring to a boil; cook until slightly thickened, 1 to 2 minutes.
  • Meanwhile, grill the chicken, meaty-side up, and cook until the underside is well-marked and readily releases from the surface, about 15 minutes. Turn and cook until a thermometer inserted in the thickest part of the meat (not touching bone) registers 165 degrees F, about 15 more minutes. Brush liberally with the sauce, then turn the chicken and brush the tops with more sauce. Grill 1 more minute. Serve with the slaw.

BAKED BUFFALO THIGHS



Baked Buffalo Thighs image

Make and share this Baked Buffalo Thighs recipe from Food.com.

Provided by Michele7

Categories     Chicken Thigh & Leg

Time 48m

Yield 4 serving(s)

Number Of Ingredients 9

8 small boneless skinless chicken thighs
1 1/2 teaspoons vegetable oil
1/4 cup hot sauce
3 tablespoons margarine, melted (may be fat-free)
2 tablespoons water
1 tablespoon white vinegar
1/8 teaspoon pepper
cooking spray
blue cheese or ranch dressing, for dip

Steps:

  • Coat a non-stick skillet with cooking spray; add oil.
  • Place over medium-high heat until hot.
  • Add chicken; cook 4 minutes on each side.
  • Transfer to an 11x7 baking dish coated with cooking spray.
  • Combine hot sauce and next four ingredients; pour over chicken.
  • Bake, uncovered, at 400 for 25 minutes.
  • Serve with blue cheese dressing.

BUFFALO CHICKEN THIGHS



Buffalo Chicken Thighs image

These chicken thighs go well with a side of celery sticks and light ranch dressing. After breezermom's helpful review, I changed the heat to cook the chicken in the skillet from medium high to medium. The medium high heat is too low for me, but my oven is old and the burners probably aren't as hot as newer stoves.

Provided by CookingONTheSide

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

6 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
8 bone-in chicken thighs, skinned
1 tablespoon olive oil, divided
3 tablespoons hot sauce
1 tablespoon butter

Steps:

  • Preheat oven to 375 degrees F.
  • Combine first four ingredients in a heavy-duty zip-top plastic bag; seal.
  • Shake to blend.
  • Add half of chicken to bag; seal; shake to coat.
  • Remove chicken from bag, shaking to remove excess flour mixture.
  • Heat a large nonstick skillet over medium heat.
  • Add 1 1/2 teaspoons oil to pan; swirl to coat.
  • Add flour-coated chicken to pan; saute 4 minutes on each side or until browned.
  • Transfer browned chicken to a jelly-roll pan.
  • Repeat procedure with the remaining uncooked chicken, flour mixture, and oil.
  • Discard remaining flour mixture.
  • Bake chicken at 375 degrees for 8 minutes or until done.
  • Combine hot sauce and butter in microwave-safe dish; microwave at high for 30 seconds or until butter melts, stirring to blend.
  • Place chicken in a shallow dish; drizzle with butter sauce; toss to coat.

BUFFALO CHICKEN THIGHS (BAKED)



Buffalo Chicken Thighs (Baked) image

SUPER easy to make - these chicken thighs are crispy on the outside, juicy on the inside, and coated in a finger-licking seasoned coating, then buffalo sauce.

Provided by Kori

Categories     Main Dish Recipes

Number Of Ingredients 10

4 chicken thighs ((bone-in and skin on))
⅔ cup flour
1½ teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon celery salt
½ teaspoon ground black pepper
2 tablespoons olive oil
3 tablespoons butter
⅓ cup buffalo wing sauce
Optional: blue cheese dressing or ranch dressing; fresh cilantro or parsley for garnish.

Steps:

  • Preheat oven to 400° F.
  • In a bowl or large plastic bag add flour, paprika, salt, celery salt, and pepper. Stir to combine.
  • Line a baking sheet with aluminum foil. Place 3 pats of butter on the sheet. Place in oven for 2 to 3 minutes to melt the butter.
  • Brush chicken thighs with olive oil, then place in the bag (one at a time) and coat with seasoning mixture.
  • Place each chicken piece skin side down on the baking sheet, in the butter.
  • Bake for 35 minutes, remove from oven and turn the thighs over. Return to the oven and bake for 10 to 15 more minutes or until the internal temperature of the chicken reaches (165°F).
  • Remove chicken from oven, put the thighs in a medium-sized bowl, drizzle with buffalo sauce, then toss to coat.

Nutrition Facts : Calories 395 kcal, Carbohydrate 17 g, Protein 21 g, Fat 26 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 112 mg, Sodium 1585 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 18 g, ServingSize 1 serving

GRILLED BUFFALO CHICKEN THIGHS WITH BLUE CHEESE SLAW



Grilled Buffalo Chicken Thighs with Blue Cheese Slaw image

All of the buffalo wing flavor you love in an appetizer but served dinner-style. Bonus is that the chicken is grilled and not fried.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 30m

Yield 6

Number Of Ingredients 10

3 stalks celery, cut into matchstick-size pieces
2 large carrots, shredded
⅓ cup buttermilk
⅓ cup crumbled blue cheese
2 teaspoons red wine vinegar
1 teaspoon Worcestershire sauce
½ teaspoon celery seed
½ teaspoon salt
3 pounds boneless skinless chicken thighs
1 cup buffalo wing sauce, divided

Steps:

  • Combine celery, carrots, buttermilk, blue cheese, vinegar, Worcestershire, celery seed, and salt in a bowl. Set aside.
  • Place chicken thighs into a bowl and coat with 3/4 cup wing sauce.
  • Preheat an outdoor grill to medium-high heat and lightly oil the grate.
  • Grill chicken on the preheated grill for 6 minutes. Flip, and grill for 6 more minutes. Brush thighs with remaining 1/4 cup wing sauce and grill until chicken is no longer pink at the bone and the juices run clear, about 2 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Transfer chicken to a plate and serve with blue cheese slaw.

Nutrition Facts : Calories 439.5 calories, Carbohydrate 10.8 g, Cholesterol 133.8 mg, Fat 26.2 g, Fiber 1 g, Protein 39.1 g, SaturatedFat 7.7 g, Sodium 1569.4 mg, Sugar 2.2 g

BUFFALO CHICKEN



Buffalo chicken image

These spicy wings are ideal party food for any celebration. The chicken is brined to make it extra juicy and the smoky sweetness of the sauce adds heat

Provided by Emma Freud

Categories     Buffet, Dinner, Side dish

Time 1h35m

Number Of Ingredients 11

1 ½kg chicken thighs and drumsticks
180g sea salt flakes
90g soft dark brown sugar
2 tbsp chilli flakes
2 tbsp sweet smoked paprika
1 tbsp ground cumin
1 tbsp sea salt flakes
1 tbsp dark brown sugar
75g butter
125ml hot chilli sauce
1 tbsp maple syrup

Steps:

  • Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it's dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you're ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.
  • Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised.
  • Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with a side of creamed corn.

Nutrition Facts : Calories 520 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 7.4 milligram of sodium

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