Crispy Buffalo Thighs (Print)
Tangy, crunchy chicken thighs rolled in buffalo sauce and spices. Easy to whip up in an oven or air fryer.
# Ingredients:
→ Buffalo Sauce
01 -
60 ml spicy buffalo sauce
→ Dry Spice Rub
02 -
1 teaspoon smoked paprika
03 -
1 teaspoon chili powder
04 -
1 teaspoon fine sea salt
05 -
1 teaspoon baking powder
06 -
0.25 teaspoon onion powder
07 -
0.125 teaspoon ground black pepper
08 -
0.25 teaspoon garlic powder
09 -
0.125 teaspoon cayenne pepper
→ Chicken
10 -
4 bone-in, skin-on chicken thighs
# Steps:
01 -
After cooking, drop the chicken into a bowl and cover them in buffalo sauce, or just pour the sauce right on top before you eat.
02 -
Baking in the oven? Put chicken thighs skin-up onto a lined baking tray, then bake around 25 to 30 minutes until the skin’s crunchy and the center is at least 74°C.
03 -
Flip the air fryer or your regular oven on and heat it up to 190°C.
04 -
Set chicken in the hot air fryer basket with the skin down. Let it cook 12 minutes, flip it over so the skin’s up, then cook another 12 to 14 until it’s cooked through and super crispy.
05 -
Use paper towels to make the chicken thighs as dry as possible. Massage on the spice rub, making sure you get every part covered well.
06 -
Toss all the spices and baking powder together in a little bowl and stir them until you can't spot any spice clumps.
# Notes:
01 -
To keep the skin crackly in the oven, leave the chicken skin side up the whole time.
02 -
Always check the chicken gets to at least 74°C before eating.