Buffalo chicken thighs

[haroldathampton]

I have some extra bone-in skin-on chicken thighs and want to make buffalo "wings" with them. Would it be best to bake the chicken or to use my stove top grill pan? I want the skin to be somewhat crispy.

Thanks

 

[Selkie]

Wipe completely dry, then baste the skin with a light coating of oil and bake on a wire rack over a cookie sheet at a moderately high temperature. I do thighs, wings or legs this way. (Not all at the same time!)

After slightly cooled, I drop them into a large bowl with a little Hot Wing Sauce (about 1/2 a cup per dozen pieces), and toss using a pair of tongs. Eat immediately to keep them crisp beneath the sauce.

 

[haroldathampton]

So 425* for 35-40 minutes?

 

[Selkie]

So 425* for 35-40 minutes?

You're probably pretty close. That's a good start and guess. Since each oven is different, I hesitate to say specifically when it comes to baking chicken, but test a piece after 40 minutes at 400, and be prepared to turn it up to 425 for another 10 minutes if needed.