These Buffalo Chicken Thighs are juicy, spicy, full of flavour and so easy to make in either the air fryer or oven. Boneless and skinless chicken thighs are marinated in a simple mixture of olive oil, Buffalo sauce, garlic powder, onion powder, paprika, black pepper and dried thyme, then cooked until tender with slightly crisp, golden edges. Such a great meal prep recipe.
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These Buffalo chicken thighs are a great recipe when you want something with big flavour but very little effort. The air fryer makes the chicken perfectly juicy with caramelised edges, while the oven method is perfect if you are cooking a larger batch for meal prep or feeding the family.
Chicken thighs are also very forgiving. They stay juicy even when cooked at a high heat, making them ideal for the air fryer. They are usually cheaper than chicken breast too, which makes this a great budget-friendly protein option.
I am a little bit obsessed with Buffalo wing sauce at the moment. It adds heat, tang and richness and honestly, I would put it on everything!
Looking for more chicken thigh recipes? Why not try our delicious Chilli Honey Baked Chicken Thighs, easy Slow Cooker Chicken Thighs or super juicy Greek Yogurt Chicken?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chicken - Boneless and skinless chicken thighs work best for this recipe because they cook quickly and stay juicy. You can use chicken breast, but it will need a slightly different cooking time and is easier to overcook. You can use this same recipe to make chicken wings too.
- Oil - Olive oil helps the marinade coat the chicken and encourages the outside to brown nicely. You do not need much, as chicken thighs already have enough natural fat to stay moist.
- Buffalo sauce - Buffalo sauce gives the chicken its signature spicy, tangy flavour. Use your favourite store-bought Buffalo sauce, or make your own if you prefer. Some sauces are much hotter than others, so choose one that suits your family's spice tolerance.
- Seasoning - Garlic and onion powder, paprika and dried thyme. We didn't add any salt as the Buffalo sauce is already quite salty.
Variations
Mild - Use less Buffalo sauce and add a little honey to the marinade. This gives you a sweet, tangy and lightly spicy chicken that is more child-friendly. It isn't overly spicy as it is, but you can reduce the heat if needed.
Hotter - Add cayenne pepper, chilli flakes or a few dashes of extra hot sauce to the marinade. You can also brush the cooked chicken with extra Buffalo sauce before serving
How To Make Buffalo Chicken Thighs
Step 1
Put the chicken thighs into a large bowl. Pour over the hot sauce, oil and add the seasoning.
Step 2
Mix well to coat all of the chicken thighs.
Step 3
Put into the refrigerator and marinate for at least 30 minutes.
Step 3
Put into your air fryer and cook on the Air Fry setting at 190°C/375°F for 10 minutes. Flip the thighs over and cook for a further 8-10 minutes.
Alternatively, bake in a preheated oven for 25 minutes at 220°C/200°C(fan)/425°F/Gas 7.
How Do I Know When The Chicken is Cooked Through?
The safest way to check is with a meat thermometer. Chicken should reach an internal temperature of 74°C/165°F at the thickest part.
If you do not have a thermometer, cut into the thickest piece. The chicken should be piping hot all the way through, with no pink meat and clear juices.
Serving Suggestions for Buffalo Chicken Thighs
These Buffalo Chicken Thighs are really versatile and work with so many sides. We served them with air fryer diced potatoes, rocket, carrot, pepper and tomatoes for a simple lunch, but we have SO many more ideas.
They are also delicious with rice, especially coconut rice, cilantro lime rice or a simple vegetable rice. The rice soaks up any extra Buffalo sauce - SO good.
For something lighter, slice the chicken and serve it over a big salad with lettuce, cucumber, sweetcorn, avocado and a cooling yogurt or our healthy ranch dressing.
You can also turn the chicken into wraps with shredded lettuce, grated carrot, cucumber, tomatoes and a drizzle of yogurt dressing or a blue cheese dressing. This is a great lunch option if you have leftovers.
Meal Prep and Leftovers
This is a great meal prep recipe because chicken thighs stay juicy after reheating. You can marinate the chicken the night before and cook it when needed, or cook the full batch and use it for lunches throughout the week.
Meal prep bowls - Portion the cooked chicken with rice, roasted vegetables, salad or potatoes. Keep any dressing or extra sauce in a separate container so the vegetables stay fresh.
If using the chicken for salads or wraps, let it cool before slicing and storing. This helps keep the chicken juicy and makes it easier to use straight from the fridge.
Freeze - You can also freeze the chicken in the marinade before cooking. Add the chicken and marinade to a freezer-safe bag or container, freeze flat, then defrost fully in the fridge before cooking.
Cooked Buffalo chicken thighs can be frozen for up to 3 months. Defrost overnight in the fridge and reheat until piping hot all the way through.
Leftovers - Store in an airtight container in the fridge for up to 3 days. Let the chicken cool before putting it in the fridge, but do not leave it out at room temperature for too long.
Reheat - You can reheat the chicken in the air fryer at 180°C/350°F for 4 to 6 minutes, or in the oven at 180°C/350°F for about 10 minutes, until piping hot. You can also reheat it in the microwave, although the texture will be softer.
If the chicken looks a little dry when reheating, brush it with extra Buffalo sauce or add a small splash of water before warming.
Dannii's Top Tips
- Do not overcrowd the air fryer basket. If the chicken thighs are too close together, they will steam rather than brown. Cook in batches if needed.
- Try to use chicken thighs that are a similar size so they cook evenly. If some are much larger, they may need a few extra minutes.
- Marinating for at least 30 minutes gives the chicken more flavour, but even 10 minutes is better than nothing if you are short on time.
- Pat the chicken thighs dry before adding them to the marinade if they are very wet. This helps the marinade cling better.
- Let the chicken rest after cooking. A few minutes makes a big difference and helps keep the meat juicy.
- For extra flavour, brush the thighs with a little more Buffalo sauce after cooking rather than adding too much before cooking, as sugary or buttery sauces can darken quickly in the air fryer.
Frequently Asked Questions
Yes, you can use chicken breast, but it will not be quite as juicy as chicken thighs. Chicken breast also cooks more quickly and can dry out if overcooked. Slice large breasts in half horizontally or use smaller fillets for more even cooking.
The basket may be overcrowded, the chicken may be too wet, or the air fryer may not have been preheated. Cook the thighs in a single layer and leave space between each piece for the best colour and texture.
More Air Fryer Chicken Recipes
If you've tried this Buffalo Chicken Recipe, let us know how you got on in the comments below.
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Recipe
Buffalo Chicken Thighs
Ingredients
- 650 g (1.5 lb) Chicken thighs - Approx 110g/4oz per thigh
- 120 ml (0.5 cup) Frank's Buffalo hot sauce
- 1 tablespoon Olive oil
- 1 teaspoon Onion powder
- 1 teaspoon Garlic granules
- 1 teaspoon Paprika
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Ground black pepper
Instructions
- Put the chicken thighs into a large mixing bowl. Pour over the hot sauce, oil and add the seasoning.
- Mix well to coat all of the chicken thighs.
- Put into the refrigerator and marinate for at least 30 minutes.
Air Fry:
- Put into your air fryer and cook on the Air Fry setting at 190°C/375°F for 10 minutes. Flip the thighs over and cook for a further 8-10 minutes.
Oven cook:
- Cook in a preheated oven for 25 minutes at 220°C/200°C(fan)/425°F/Gas 7.
Recipe Tips
- Do not overcrowd the air fryer basket. If the chicken thighs are too close together, they will steam rather than brown. Cook in batches if needed.
- Try to use chicken thighs that are a similar size so they cook evenly. If some are much larger, they may need a few extra minutes.
- Marinating for at least 30 minutes gives the chicken more flavour, but even 10 minutes is better than nothing if you are short on time.
- Pat the chicken thighs dry before adding them to the marinade if they are very wet. This helps the marinade cling better.
- Let the chicken rest after cooking. A few minutes makes a big difference and helps keep the meat juicy.
- For extra flavour, brush the thighs with a little more Buffalo sauce after cooking rather than adding too much before cooking, as sugary or buttery sauces can darken quickly in the air fryer.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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