Buffalo Roasted Chicken Thighs

I like hot wings and here's a way to take the dish from an appetizer to main course. Franks Red Hot Wings Buffalo Sauce is the real deal and probably what many restaurants use. It's hot and tangy and so good.

Ingredients:

Chicken thighs

Franks Red Hot Wings Buffalo Sauce

 

Preparation:

Preheat the oven to 350 degrees.

 

Rinse the chicken thighs in cold water and set on paper towels to dry. Use a pair of poultry shears and cut off any noticeable fat and some of the skin.

 

When roasting chicken thighs, I like to use a broiler pan because the juices from the chicken will drip into the pan below allowing the chicken to crisp up rather than becoming soggy. Second, I like to make the clean up as easy as possible, so I take some aluminum foil and cover the bottom pan to catch the juices. Lastly, take a little spray canola oil and spay the top of the broiler pan so the chicken thighs don't stick to the pan.

 

Place the chicken thighs on the broiler pan and brush on some Franks hot wings sauce. If you've ever had this sauce, you know it's hot. However, when you cook the sauce on the chicken, it's mellows out. Cook the chicken for a total 40 minutes. Brush on some Frank's hot wings sauce 2 more times during the cooking process.