Ingredients
- 5-2 pounds boneless skinless chicken thighs (about 6 pieces)
- ½ tablespoon (7ml) olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup (60ml) buffalo sauce, divided
Instructions
- Season the chicken. Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set it aside. Pat the chicken thighs dry with paper towels, then place them in a large bowl. Add the olive oil, garlic powder, onion powder, salt, and black pepper. Rub the seasonings and oil on both sides of the chicken using your hands.
- Bake until crispy. Place the chicken thighs on the parchment-lined baking sheet. Using your hands, gently press down on the thighs to flatten them. Then, place the baking sheet in the oven for 15 minutes.
- Add the buffalo sauce. After 15 minutes, remove the chicken from the oven. Using a pastry brush, apply half of the buffalo sauce to the top of the chicken, reserving the remaining sauce for later. Place the thighs back in the oven for 8 minutes.
- Coat the chicken in the sauce once more. After 8 minutes, remove the thighs from the oven and generously coat them with the remaining buffalo sauce. Turn the oven to broil, then return the coated chicken thighs to the oven and broil for 1-2 minutes, or until the sauce begins to char and the internal temperature reaches 165°F. Remove from the oven and let the chicken thighs rest for 10 minutes to allow the juices to redistribute, resulting in more tender and juicy chicken.