Last week I received a recipe for Buffalo Chicken Thighs from Bonnie Reichert over on Facebook. Well, I made these today and they are awesome and much easier to make than my recipe for Buffalo Wings. I didn’t have any chicken thighs in my freezer already so I used wings instead. I will definitely be making these again and often. Aren’t these beautiful?
I am going to copy and paste the exact recipe that Bonnie gave me over on Facebook. I made these exactly as she suggested with the exception of using wings instead of thighs.
6 chicken thighs (boneless/skinless)
2 T oil (I use coconut)
1/2 stick butter
1/2 jar buffalo wing sauce (Franks, Sweet Baby Rays have 0 carb – Louisiana had 1g)
Salt & Pepper to taste (I use your spicy season salt)
Trim any extra fat off thighs, season with salt & pepper.
Brown chicken thighs (either whole, or cut into chunks) in oil over medium high heat. I get mine almost crispy.
Lower heat to medium. Sprinkle thighs with a little Italian seasoning. Add butter and 1/2 bottle of sauce to pan. Let butter melt and mixture begin to bubble. Lower heat to pretty low, maybe a 2 and let it simmer for 20-30 minutes until sauce thickens up.