Buffalo Chicken Thighs Crispy (Print-Friendly Version)
Bold, crispy chicken thighs tossed in tangy buffalo sauce and spices. Oven and air fryer friendly.
# What You’ll Need to Make This:
→ Chicken
01 -
4 skin-on, bone-in chicken thighs
→ Buffalo Sauce
02 -
60 ml buffalo sauce
→ Dry Spice Rub
03 -
1 teaspoon fine sea salt
04 -
1 teaspoon chili powder
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon baking powder
07 -
0.25 teaspoon garlic powder
08 -
0.25 teaspoon onion powder
09 -
0.125 teaspoon ground black pepper
10 -
0.125 teaspoon cayenne pepper
# How to Prepare:
01 -
In a small bowl, combine salt, chili powder, smoked paprika, baking powder, garlic powder, onion powder, black pepper, and cayenne pepper. Mix until evenly blended.
02 -
Pat chicken thighs dry thoroughly with paper towels. Rub spice mixture over chicken, ensuring an even coating on all sides.
03 -
Preheat air fryer or conventional oven to 190°C.
04 -
Arrange chicken thighs skin side down in the preheated air fryer basket. Cook for 12 minutes, then turn chicken skin side up and continue cooking for an additional 12 to 14 minutes, until cooked through and the skin is crisp.
05 -
If using an oven, place chicken thighs skin side up on a lined baking tray. Bake for 25 to 30 minutes until chicken reaches an internal temperature of at least 74°C and the skin is crispy.
06 -
Once cooked, transfer chicken to a bowl. Toss with buffalo sauce to coat, or drizzle sauce over chicken before serving.
# Extra Tips:
01 -
For maximum crispiness, avoid flipping chicken skin side down during oven baking.
02 -
Ensure chicken reaches a safe minimum internal temperature of 74°C.