Buffalo Chicken Thighs

This can be served with a salad or other vegetable of your choice. It is a crazy easy recipe with a few ingredients but is tasty with a bit of a kick! 

  

Buffalo Chicken Thighs

Yields: 4–6 thighs

Prep Time: 2 minutes 

Bake Time: 40–45 minutes

4–6 chicken thighs, with bone and skin

1/4 cup peanut oil or clarified butter

1/3 cup Frank’s Hot Sauce

1 tsp garlic powder

1 tsp onion powder

Pinch of salt

Preheat oven to 425 degrees. Depeneding on how many thighs your using it will determine yur pan size. For an 8×8 baking dish you can fit in 4 chicken thighs nicely. 7×11 will hold 6 easily. 

Pat chicken dry and very lightly salt the chicken under the skin. Set aside. 

In a small bowl whisk together the oil(or butter), hot sauce, garlic and onion powders. Spoon a little of the sauce into your baking dish. Place your chicken in the pan and spoon more sauce over it just to coat. The remaining suace will be used later. Bake for 20 minutes uncovered, turn chicken over and pour the remaining sauce over the chicken. Bake for another 20-25 minutes or until completely done down to the bone. The sauce in the pan can be used to garnish with if desired. 

  

And that’s it! You can eat it however you choose, the meat is nice and tender, and it’s not overly spicy. I had mine over a nice cool salad with cucumbers, sweet peppers, and dressing. I did drizzle some of the sauce from the pan over the chicken I cut up, it added a wonderful flavor to my salad! 

I made mention that recipe can yield six thighs because the amount of sauce that is used will be enough for up to six thighs. Since I was the only one eating this dish I just made four thighs and had plenty of sauce to use as a garnish with leftover thighs for a couple of meals! 

Nutritional Info for 1 thigh(based on yield of 4 thighs): 

Calories: 369

Fat: 33.5g

Carbohydrates: 0g

Net Carbs: 0g

Hope you all enjoy and have a very blessed day!! 

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