Cast-Iron Buffalo Chicken Thighs
These Cast-Iron Buffalo Chicken Thighs taste just like the best pub-style hot wings, but are substantial enough to have for a dinner at home. No deep-frying required!
Equipment
- 2 cast iron skillets
Ingredients
- 4 chicken thighs, bone-in, skin-on
- 1 teaspoon potato starch
- 3 tablespoons vegetable oil
- 1 tablespoon butter
- 3 tablespoons Frank's Red Hot Sauce
Instructions
- Heat the larger of the two cast-iron skillets over medium-low heat, and preheat the oven to 425F.
- Remove the chicken thighs from their packaging and season 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 thighs, while still sandwiched between the cast-iron pans, into the preheated oven and bake for 35 minutes.
- Meanwhile, make the buffalo sauce by melting the butter and hot sauce together. Set aside.
- Remove the chicken thighs from the pan. At this point, the chicken skin should be nice and crispy. Toss with the buffalo sauce to coat.
Video
Nutrition
Serving: 2thighsCalories: 260kcalCarbohydrates: 2.7gProtein: 7.9gFat: 24.2gSaturated Fat: 7.7gCholesterol: 44mgSodium: 638mgPotassium: 102mgFiber: 0.1gSugar: 0.3gCalcium: 7mgIron: 1mg
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