Cast Iron Buffalo Chicken Thighs

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I am a huge fan of buffalo wings. You can often find me cozied up in a neighbourhood pub on a Sunday with a cheeky pint and a plate of buffalo wings. But when I’m craving that buffalo vibe at home, I turn to something a bit more practical (and a bit more substantial)—chicken thighs. In this case, cast iron buffalo chicken thighs.

Technically, you don’t necessarily need to use a cast-iron skillet for this recipe, but it certainly does help to achieve peak crispiness. I don’t own a deep fryer OR an air fryer, so this method does the trick.

What you’ll need to make this recipe

The only equipment you’ll need is:

• 2 cast iron pans of similar size
• An oven
• Parchment paper

As far as ingredients go, you’ll need: 

• Bone-in, skin-on chicken thighs
• salt and pepper
• Potato starch
• Vegetable oil
• Butter
• Frank’s Red Hot Sauce

How to make these Buffalo Chicken Thighs

• Start by heating the larger of the two cast-iron skillets over medium-low heat, and preheat the oven to 425F
• Season the chicken thighs all over (including under the skin) with salt and pepper
• Sprinkle a layer of potato starch onto a plate, and dip the skin side of each chicken thigh into the starch to form a thin coating. 
• Place the chicken thighs into the heated cast-iron pan, skin-side down. Lay a piece of parchment paper over the thighs, and place a second cast-iron pan on top of the parchment paper to weigh the thighs down. 
• Transfer the cast-iron-sandwiched thighs into the preheated oven and bake for 35 minutes. At this point, the chicken skin should be nice and crispy. 
• Meanwhile, make the buffalo sauce by melting the butter and hot sauce together. Set aside. 
• Remove the thighs from the pan and toss with the buffalo sauce to coat. 

Success tips

• Although you can use any oven-safe pan to cook these chicken thighs, I think a cast-iron skillet works best, because it delivers such even heat and produces a good crust. 
• If your chicken is particularly wet when it comes out of the package, use paper towels to pat the thighs down before seasoning them. The drier they are, the better the chances are of getting a crispy crust.
• Use good quality chicken thighs. The better the quality, the better they’ll taste. That’s a pretty good rule of thumb in all cooking I guess!

What goes well with these Buffalo Chicken Thighs?

These Buffalo Chicken Thighs are great on their own or with some creamy blue cheese dip. But if you have a crunchy creamy salad and a glass of beer (or other cold fizzy drink of choice), you’re in even better shape.

Storage, freezing, and reheating tips

Buffalo Chicken Thighs are best eaten right away. If you can’t finish them all, I’d recommend eating them cold, straight out of the fridge the next day. 

Frequently asked questions

Can I use flour or corn starch instead of potato starch?

I think so, but I’ve never tried, so I’m not guaranteeing they’ll be as crispy as with potato starch. Please let me know how it goes!

Can I use chicken breasts instead of thighs?

I wouldn’t recommend it. Breast meat has a tendency to dry out, and it would be less likely to withstand this hard cast-iron roast. Chicken thighs are fattier and juicier so they can hold up to the heat and pressure.

Want more chicken recipes?

Try these next:

• Instant Pot Chicken and Mushrooms with Brown Rice
• Oven-braised Chicken Thighs with Lemons and Capers

Be sure to tag me on Instagram @howtomakedinner if you make these. I’d love to see!