Crispy Buffalo Chicken Thighs

Serving: These thighs pair well with a simple salad, roasted veggies, or even a side of fries for a full meal.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for 10 minutes to maintain crispiness.
Freezing: Freeze cooked chicken thighs for up to 2 months. Thaw overnight in the fridge before reheating.
Variations
Extra Crispy: For even crispier skin, place the chicken under the broiler for 2-3 minutes after baking.
Mild Version: Reduce or omit the cayenne pepper and use a milder buffalo sauce.
Air Fryer Method: Cook at 400°F (200°C) for 18-22 minutes, flipping halfway through. Brush with buffalo sauce and cook for another 2-3 minutes.
Honey Buffalo Twist: Mix 1 tablespoon honey with the buffalo sauce for a slightly sweet, spicy glaze.
FAQ
1. Can I use chicken breasts instead of thighs?
Yes! Adjust the cooking time to 20-25 minutes since chicken breasts cook faster.

2. What’s the best buffalo sauce to use?
Frank’s RedHot is a classic choice, but any buffalo sauce you enjoy will work.

3. Can I grill these instead of baking?
Absolutely! Grill the thighs over medium heat for 6-8 minutes per side, then brush with buffalo sauce and grill for another 2 minutes.

4. Why use baking powder in the spice rub?
Baking powder helps draw out moisture, making the skin extra crispy while baking.