Crispy Buffalo Chicken Thighs (Oven or Air Fryer)
A foolproof recipe for juicy chicken thighs with a crispy, spicy buffalo coating.
Key Info
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Servings: 4-6
- Difficulty: Easy
- Dietary: Keto-friendly, Gluten-free, Low-carb
Equipment Needed
- Oven or air fryer
- Baking sheet (if using oven)
- Medium saucepan
- Meat thermometer
- Mixing bowl
- Alternative: Heavy-bottomed skillet for stovetop method
Ingredients
For the Chicken:
- 6 chicken thighs (bone-in, skin-on) (~900g/2lbs)
- 2 tbsp olive oil (30ml)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper to taste
For the Buffalo Sauce:
- ⅔ cup hot sauce (160ml) – Frank’s RedHot recommended
- ¼ cup unsalted butter (60g)
- 1 tbsp honey (optional, for balanced heat)
Method
- Preheat oven to 400°F (200°C) or air fryer to 380°F (193°C).
- Pat chicken thighs completely dry with paper towels. Critical for crispy skin.
- Mix all seasonings in a small bowl.
- Coat chicken thighs with olive oil and seasoning mixture.
- Place chicken skin-side up on a baking sheet or in an air fryer basket.
- Cook until the internal temperature reaches 165°F (74°C):
- Oven: 25-30 minutes
- Air Fryer: 18-20 minutes
- While chicken cooks, prepare the buffalo sauce:
- Melt butter in a saucepan over medium heat.
- Whisk in hot sauce and honey until combined.
- Simmer for 2-3 minutes until slightly thickened.
- Brush cooked chicken with buffalo sauce. Optional: Broil for 2-3 minutes for extra crispiness.
Crucial Tips
- Never skip drying the chicken skin.
- Let chicken come to room temperature before cooking.
- Don’t move chicken during the first 15 minutes of cooking.
- Check temperature at the thickest part.
- Rest for 5 minutes before serving.
Storage & Variations
Storage:
- Refrigerate up to 3 days.
- Reheat in oven/air fryer at 350°F until hot.
Variations:
- Boneless thighs: Reduce cooking time by 5-7 minutes.
- Extra spicy: Double the hot sauce.
- Mild version: Use mild wing sauce instead of hot sauce.
Common Mistakes:
- Overcrowding the pan/basket.
- Opening the oven door too frequently.
- Not letting chicken rest before cutting.
This recipe guarantees juicy chicken with perfectly crispy skin and that classic buffalo kick. The key is patience—let that skin crisp up undisturbed for seriously good results.
