Buffalo Chicken Thighs (Air Fryer & Oven Baked)

Introduction

If you’re craving something bold, spicy, and totally satisfying, these Buffalo Chicken Thighs are going to be your new obsession. Whether you make them crispy in the air fryer or juicy in the oven, they pack serious flavor and come together with minimal effort. I whipped these up on a Tuesday night after a hectic workday, and not only were they done in just over an hour (including marination time!), but my whole family practically licked their plates clean. Bonus? They’re budget-friendly, meal-prep approved, and the ultimate crowd-pleaser.

This recipe is marinated in a punchy blend of herbs and hot sauce, then finished with a buttery buffalo drizzle that takes everything over the top. Whether you love a saucy chicken dish like my Creamy Chicken Marsala or a fast and easy sheet pan dinner like Sheet Pan Gnocchi, this spicy option will become a new weeknight staple.

Why You’ll Love This Recipe

Key Benefits

• Quick & Easy: Minimal prep and two simple cooking options make this perfect for weeknights.
• Budget-Friendly: Chicken thighs are affordable but packed with flavor.
• Meal-Prep Friendly: Great for making ahead and enjoying throughout the week.
• Kid & Family Approved: Adjust the heat to make it as mild or spicy as you like.

Taste & Texture

Expect tender, juicy chicken with a crispy exterior (especially in the air fryer) and a spicy, buttery buffalo coating that clings to every bite. It’s the perfect combo of savory heat and rich flavor, especially when paired with a creamy dressing drizzle or some cooling slaw on the side.

Dietary Attributes

These buffalo chicken thighs are:

• Naturally gluten-free
• Low-carb and great for keto-style eating
• Easily made dairy-free with a butter substitute
• High in lean protein

Ingredients & Substitutions

Ingredient List

For the Marinade:

• 2 lb boneless, skinless chicken thighs (about 6 pieces)
• 1/4 cup Frank’s Red Hot Buffalo Sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 1/4 tsp black pepper

For the Buffalo Sauce Topping:

• 2 tbsp salted butter, melted
• 2 tbsp Frank’s Red Hot Buffalo Sauce

Notes on Quality

Boneless, skinless chicken thighs are the MVP here—they cook quickly and stay ultra moist, especially when marinated. Frank’s Red Hot gives this recipe its iconic buffalo flavor, but you can use any cayenne pepper sauce you love. Melted butter gives that silky finish and helps mellow out the heat just enough.

Possible Substitutions

• Chicken: Bone-in thighs work too—just increase the cook time by a few minutes.
• Butter: Swap with vegan butter for a dairy-free option.
• Buffalo Sauce: No Frank’s? Use another cayenne-based hot sauce or mix your own with vinegar and chili flakes.
• Olive Oil: Avocado oil or canola oil are great alternatives.

Step-by-Step Instructions

• In a large bowl, combine chicken thighs, buffalo sauce, olive oil, garlic powder, onion powder, oregano, paprika, and black pepper. Toss until the thighs are fully coated.

• Cover and marinate in the fridge for at least 30 minutes.
• For Air Fryer:
  • Preheat to 400°F.
  • Spray the air fryer basket with cooking spray.
  • Place thighs in a single layer and cook for 10 minutes.
  • Flip, then cook another 6 minutes until golden and cooked through.
• For Oven:
  • Preheat to 425°F.
  • Line a baking sheet with parchment or foil and spray lightly.
  • Place chicken thighs on the tray and bake for 20–25 minutes until the internal temperature reaches 165°F.
• While chicken cooks, mix melted butter with 2 tablespoons of buffalo sauce in a small bowl.
• Once chicken is done, brush or toss it in the buffalo-butter mixture.
• Serve hot with your favorite dipping sauce, garnish with green onions, or add a drizzle of ranch or blue cheese dressing.

Expert Tips & Tricks

Best Practices

• Pat chicken dry before marinating to help the flavors stick.
• Don’t overcrowd the air fryer basket—cook in batches if needed.
• Let the chicken rest for a few minutes after cooking to lock in moisture.

Common Mistakes

• Skipping the marinade time: Even 30 minutes makes a huge flavor difference.
• Undercooking: Use a meat thermometer and aim for 165°F internal temp.
• Overcrowding: Especially in the air fryer, this prevents crisping.

Time-Saving Tips

• Marinate the chicken in the morning or the night before.
• Double the batch and store half for lunches or future dinners.
• Use a bag for marinating to cut down on dishes.

Serving Suggestions

Pairings

• Serve over a crisp salad for a low-carb meal.
• Pair with roasted veggies, baked sweet potatoes, or even mac and cheese.
• Add to a sandwich bun for the ultimate buffalo chicken sandwich.

Presentation Ideas

• Top with chopped green onions or parsley for a pop of color.
• Serve on a platter with celery sticks and dressing for dipping.
• Slice the chicken and serve it over a bed of rice or quinoa for a simple bowl meal.

Beverage Pairings

• A cold IPA or light lager pairs beautifully with the heat.
• For non-alcoholic options, try iced tea or sparkling lemonade.
• A glass of chilled rosé or crisp white wine cuts through the spice nicely.

Storage & Reheating

Leftover Storage

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze cooked thighs for up to 3 months—just be sure to separate layers with parchment paper.

Reheating Methods

• Air Fryer: Reheat at 350°F for 4–5 minutes for crispy results.
• Oven: Bake at 350°F for about 10 minutes.
• Microwave: Use in 30-second intervals, though the chicken won’t be as crispy.

Frequently Asked Questions

Substitutions & Adjustments

Can I use chicken breasts instead of thighs?
Yes, just adjust cooking time since breasts are thicker and can dry out faster. Slice them thinner if needed.

Is this recipe spicy?
It has a mild to medium heat. You can adjust the buffalo sauce quantity to taste.

Can I double the recipe?
Absolutely. If air frying, cook in batches to ensure crispiness.

Troubleshooting

My chicken is too dry. What happened?
You may have overcooked it. Always use a thermometer to check for 165°F doneness.

Chicken isn’t browning in the oven—why?
Broil for the last 1–2 minutes if you want a more golden finish.

Variations & Customizations

Dietary Adaptations

• Vegan: Substitute chicken with tofu or cauliflower and use vegan butter.
• Dairy-Free: Use a plant-based butter alternative for the buffalo sauce drizzle.
• Gluten-Free: This recipe is naturally gluten-free—just double-check your hot sauce label.

Flavor Twists

• Add a splash of honey to the buffalo butter for a sweet-heat version.
• Mix in a pinch of cayenne or chili flakes for extra fire.
• Use smoked paprika for a smokier finish.

Seasonal/Holiday Versions

• Add cranberry slaw or apple-celery salad on the side for a fall twist.
• Serve at game day parties alongside sliders and dips.
• Add red and green bell peppers for a festive pop during the holidays.

Conclusion

These Buffalo Chicken Thighs are everything you want in a quick dinner—flavorful, juicy, spicy, and just a little indulgent. Whether you’re whipping them up for a game day feast, a protein-packed lunch prep, or just a casual Tuesday night meal, they deliver every time. Give them a try and let me know in the comments how you served yours!

And if you’re craving more easy, flavorful meals, don’t miss my Creamy Chicken Marsala for a restaurant-worthy dinner at home, or check out my go-to weeknight win, Sheet Pan Gnocchi.

Come pin and share your creations with me on Pinterest—I’d love to see how yours turned out!

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