![chicken thighs, baked Buffalo-wing-style, on a bed of carrot and celery sticks](https://cdn.statically.io/img/www.allrecipes.com/thmb/mhSxH_QtM3M593QvM6N_2hGPrvc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8384547_Baked-Buffalo-Chicken-Thighs_Brenda-Venable_4x3-baa2a2d8804d4d0a86f38ba5d28e650a.jpg)
Ingredients
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4 skin-on, bone-in chicken thighs
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3/4 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1 1/2 teaspoons baking powder
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olive oil spray
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2 tablespoons unsalted butter
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1/3 cup hot sauce, such as Frank’s® RedHot® Original
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1/2 teaspoon Worcestershire sauce
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1/2 teaspoon garlic granules
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1/4 teaspoon cayenne pepper, or to taste
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Romaine lettuce leaves
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1 1/2 cups carrot sticks
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1 1/2 cups celery sticks
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1 cup ranch dressing, or as needed
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fresh parsley sprigs for garnish (optional)
Directions
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Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper or foil.
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Trim excess skin and fat from thighs and pat dry with paper towels. Place chicken thighs in a 1-gallon resealable plastic bag.
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Stir together salt, pepper, and baking powder in a small bowl until well blended. Add seasonings to the bag. Seal the bag; shake and move chicken around to evenly coat with seasonings.
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Place seasoned chicken thighs on the prepared pan, skin side up, and spray with olive oil spray.
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Bake in the preheated oven until chicken skin is brown and crispy, chicken is no longer pink at the center and juices run clear, 40 to 45 minutes. An instant-read thermometer inserted near the center of chicken should read at least 165 degrees F (74 degrees C).
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Meanwhile, melt butter in a small saucepan over medium heat. Stir in hot sauce, Worcestershire sauce, garlic, and cayenne. Remove from heat and keep warm.
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Remove chicken from the oven; brush thighs evenly with hot sauce mixture.
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Serve on a bed of Romaine leaves, with fresh carrot and celery sticks, and ranch dressing for dipping. Garnish with fresh parsley.
Nutrition Facts (per serving)
694 | Calories |
55g | Fat |
12g | Carbs |
40g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 694 | |
% Daily Value * | |
Total Fat 55g | 71% |
Saturated Fat 15g | 73% |
Cholesterol 239mg | 80% |
Sodium 1992mg | 87% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 3g | 10% |
Total Sugars 7g | |
Protein 40g | 81% |
Vitamin C 21mg | 23% |
Calcium 186mg | 14% |
Iron 3mg | 15% |
Potassium 845mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.