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  1. #1 Buffalo Chicken Thighs 
    patriot45
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    Default 01-08-2013, 12:12 AM
    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!!


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  2. #2  
    Rockntractor
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    Default 01-08-2013, 01:21 AM
    Woe to those who call evil good, and good evil;
    Who substitute darkness for light and light for darkness;
    Who substitute bitter for sweet and sweet for bitter!
    21 Woe to those who are wise in their own eyes
    And clever in their own sight! Isaiah 5:20-21 NASB

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  3. #3  
    JB
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    Default 01-08-2013, 10:20 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.
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  4. #4  
    marv
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    Default 01-08-2013, 10:56 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.


    EAT MOR CHIKIN

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  5. #5  
    patriot45
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    Default 01-08-2013, 11:06 PM
    Quote Originally Posted by JB View Post
    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.

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  6. #6  
    patriot45
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    Default 01-08-2013, 11:06 PM
    Quote Originally Posted by marv View Post
    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.

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  7. #7  
    JB
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    Default 01-08-2013, 11:20 PM
    Quote Originally Posted by patriot45 View Post
    ...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!!!
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  8. #8  
    marv
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    Default 01-10-2013, 09:38 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!

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  9. #9  
    linda22003
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    Default 01-11-2013, 11:33 AM
    Quote Originally Posted by patriot45 View Post
    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.
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  10. #10  
    Molon Labe
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    Default 01-11-2013, 12:14 PM
    Franks, Louisiana and siracha

    Interesting combo. Have to try it.
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