Buffalo Chicken Thighs

[patriot45]

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!
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!!!


Ooooh spices!


The hot stuff



Out of the oven



In the plate!!

[Rockntractor]

[JB]

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]

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.

EAT MOR CHIKIN

[patriot45]

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]

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.

EAT MOR CHIKIN

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

[JB]

...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]

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!

[linda22003]

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.

[Molon Labe]

Franks, Louisiana and siracha

Interesting combo. Have to try it.