Satisfying Buffalo Chicken Thighs Crispy

When I'm craving something savory and exciting that doesn't need a lot of effort, these buffalo chicken thighs hit the spot. The skin is super crunchy, and the spicy and tangy buffalo kick always shines through. Doesn't matter if you bake or use the air fryer—they burst with flavor and suit crazy weeknights or fun game days. Plus, if you're into keto or low-carb, you won't miss out on taste at all.

This started as a quick fix during hectic football weekends, and now it’s always in our dinner rotation because folks in my house always come back for more.

Tasty Ingredients

• Cayenne pepper: Kicks up the spice level Use more or less to match your heat preference
• Black pepper: Gives a little bite and some aroma Fresh-ground is best if you’ve got it
• Onion powder: Brings a mild sweetness and subtle onion note Fine powders spread flavor evenly
• Garlic powder: Adds deep, savory punch Fine textures help it blend really well
• Baking powder: Magic for puffing up the skin and getting it crackly and crispy Look for no-aluminum types
• Smoked paprika: Rich smoky taste Spanish kinds pack extra boldness
• Chili powder: Adds subtle smoke and warmth Vivid color means fresh and flavorful
• Salt: Locks in juicy flavor and dries the skin for crunch
• Buffalo sauce: Brings tangy heat Use your favorite bottle or mix up your own for a homemade feel
• Chicken thighs: Go with bone-in, skin-on for juicy meat and the crispiest outside Choose plump thighs with sturdy skins

Simple Instructions

Pour On The Buffalo Sauce:

As soon as they’re done, either toss chicken in buffalo sauce or drizzle it on top The drizzle keeps things neat If you want more zing, pour on extra sauce and enjoy while hot

Bake ‘Em:

Start your oven up to 375 Toss chicken thighs skin side up on a wire rack over a tray for max air flow Bake for twenty five to thirty minutes until the outside is extra crispy and inside hits one sixty five You don’t need to flip Just keep that skin on top

To The Air Fryer:

Fire up your air fryer to 375 Lay thighs down skin side first so the hot air can do its thing Cook for twelve minutes Flip the thighs so skin is facing up Give it twelve to fourteen more minutes Cook till skin looks deep gold and center’s at one sixty five Don’t pile them in

Get The Chicken Ready:

Blot chicken dry with paper towels The drier the chicken, the crispier the skin Spread them out Rub every bit, even under the skin with the spice mix Make sure every nook's seasoned well

Stir Up Your Spice Blend:

Dump salt, chili powder, smoked paprika, baking powder, garlic powder, onion powder, black pepper, and cayenne into a bowl Use a fork to mix till it’s totally smooth That way, every bite tastes the same

Highlight

Buffalo sauce is my top pick—it takes me back to watching games with family when everything got tossed in that spicy sauce Even cooking on plain days feels special with that sizzle and zing on crisp chicken skin

Keeping It Fresh

Toss leftovers in a tight-sealing container for up to four days in the fridge To get the skin crunchy when reheating, go with the oven or air fryer for eight minutes at 350 Avoid the microwave since it’ll make the skin soft To freeze, wrap chicken in foil first, then drop in a freezer bag Stays good frozen for two months

Easy Ingredient Swaps

Don’t like much spice? Cut back the cayenne or go with regular paprika for less heat Try using sugar free barbecue sauce instead of buffalo for a fun switch You can pick boneless thighs too—just check early and shave about five minutes off the cook time

Awesome Ways To Serve

Grab some celery and carrot sticks plus ranch or blue cheese to channel classic wing vibes These are also awesome on a fresh salad with extra buffalo sauce or rolled into low carb lettuce wraps with crispy greens

Fun Background

The famous buffalo flavor comes straight from Buffalo, New York, where folks first dunked fried wings in spicy buttery sauce This dish lets you get that classic heat and buttery kick with healthier, roasted or air fried thighs Delicious and packed with all-American sports bar flavor

Recipe FAQs

→ How can I make the skin super crispy?

Dry the skin off really well, then hit it with a spice blend that uses a good bit of baking powder before cooking for extra crunch.

→ Is it okay to swap the air fryer for the oven?

You got it. Set the chicken, skin side up, in a 375°F oven. Don’t stress about flipping, it’ll stay crispy that way.

→ Is this a good idea for low carb or keto eaters?

You bet! Each piece has only about 1g of net carbs, so it totally fits a low carb or keto plan.

→ What’s the trick to tweaking the spice level?

It’s easy—use more or less buffalo sauce or cayenne, depending on your heat tolerance.

→ What stuff goes nicely on the side?

Try some celery, crunchy salad, or even tasty roasted veggies—they’ll mix up the bites and flavors nicely.

→ Can I go for boneless chicken thighs instead?

Sure, boneless works! Just know they’ll need a little less cook time, so keep an eye so they don’t dry out.