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patriot45
01-07-2013, 11:12 PM
Everyone makes buffalo wings, tiny and a pain in the butt! So I decided to do Buffalo meaty chicken thighs! very simple. Very tasty and juicy and HOT!!!

You need:
Chicken thighs trimmed of extra skin and fat
There are no measurements here!:evil-grin:
Cayene pepper
black pepper
salt
paprika
garlic powder

Preheat oven to 375
spray pam on a cookie pan
season thighs with seasonings and arrange on cookie tray
cook for about 25 minutes skin side down
flip and cook 15 minutes
put broiler on and cook 5-10 minutes to get nice and brown

While this is going on:
In a sauce pan put about 1 cup of hot sauces, I used a combo of Franks, Louisiana and siracha
1 stick butter some cloves of garlic mashed
3 Tbsp ranch dressing
S&P
cayene pepper
Heat to melt butter and simmer for 15 minutes.

Pour over chicken thighs and begin to suffer!!! :biggrin-new:


Ooooh spices!
http://i1190.photobucket.com/albums/z450/patriot65/Soup%20thighs%20and%20hot%20dogs/soupbuffalochicagodogs016_zps68cfd419.jpg

The hot stuff

http://i1190.photobucket.com/albums/z450/patriot65/Soup%20thighs%20and%20hot%20dogs/soupbuffalochicagodogs017_zpsfe861364.jpg

Out of the oven

http://i1190.photobucket.com/albums/z450/patriot65/Soup%20thighs%20and%20hot%20dogs/soupbuffalochicagodogs018_zps954ce513.jpg

In the plate!!

http://i1190.photobucket.com/albums/z450/patriot65/Soup%20thighs%20and%20hot%20dogs/soupbuffalochicagodogs019_zpsf8ba13a9.jpg

Rockntractor
01-08-2013, 12:21 AM
http://i686.photobucket.com/albums/vv230/upyourstruly/Moving-animated-picture-of-rooster-.gif

JB
01-08-2013, 09:20 PM
Good stuff man.

How's that sauce though? It seems like all that butter might take some of the heat off. Is it hot, mild, tangy? I prefer hot.

marv
01-08-2013, 09:56 PM
Why those itty-bitty finger food wings? Chicken thighs just don't get no respect.....

.....but keep this a secret so the price/pound doesn't skyrocket like they did on the wings after butchers stopped throwing them away.



http://members.socket.net/~mcruzan/avatars/chicken.gifEAT MOR CHIKINhttp://members.socket.net/~mcruzan/avatars/chicken.gif

patriot45
01-08-2013, 10:06 PM
Good stuff man.

How's that sauce though? It seems like all that butter might take some of the heat off. Is it hot, mild, tangy? I prefer hot.

No loss of heat, it makes it stick to the chicken better.

patriot45
01-08-2013, 10:06 PM
Why those itty-bitty finger food wings? Chicken thighs just don't get no respect.....

.....but keep this a secret so the price/pound doesn't skyrocket like they did on the wings after butchers stopped throwing them away.



http://members.socket.net/~mcruzan/avatars/chicken.gifEAT MOR CHIKINhttp://members.socket.net/~mcruzan/avatars/chicken.gif


Man you got that right! The same thing with ox tails and flank steak.

JB
01-08-2013, 10:20 PM
...and flank steak.No kidding, someone discovers that you should pound it out a bit or put it in your fajitas and all of a sudden it's bone-in ribeye. WTF!!!

marv
01-10-2013, 08:38 PM
Did it with some chicken legs I had in the freezer. Used Louisiana Hot Sauce jazzed up with some Adobe Milling chipotle habñero. Done good! :evil-grin:

linda22003
01-11-2013, 10:33 AM
Man you got that right! The same thing with ox tails and flank steak.

I'm making oxtail soup this weekend; I only do it about once a year because it's so labor intensive. After it is all rendered down to usable meat, the net price per pound is like filet mignon. :biggrin-new:

Molon Labe
01-11-2013, 11:14 AM
Franks, Louisiana and siracha

Interesting combo. Have to try it.