Nicely spiced, and BAKED instead of fried, these lightly breaded bone-in chicken thighs are a nice (and meatier) alternative to the more usual chicken wing thing.
Not that there’s anything wrong with wings; I make them whenever we can find the trimmed ‘drumettes’ in my market’s chicken case. We like ’em candy appled, and with Sherry Peppers Sauce, and even Sriracha and Honey; but sometimes, you just wanna go back to the traditional Buffalo style, and sometimes you want more than just a wing…
•4 to 8 chicken thighs
•1 cup flour
•2 tsp onion powder
•2 tsp garlic powder
•1 tsp dried parsley
•1 tsp dried thyme
•1 tsp Aleppo pepper
•1/2 tsp curry powder
•1/2 tsp salt
•1/2 tsp black pepper
•1 stick (1/2 cup) butter
•2/3 cup Hotness Sauce (or your fave hot sauce)
•2 tsp white vinegar
•1/2 tsp rice vinegar
•1/2 tsp Westboroughshire Sauce
(or Worcestershire sauce)
Make the seasoned flour by combining the ingredients together in a gallon-sized zipper bag. Close the bag and toss to mix, then add the chicken thighs, a couple at a time, and toss they are totally coated.
Apply cooking spray to a rack fitted into a foil lined baking sheet (or lightly grease a baking sheet) and arrange the coated thighs in a single layer.
Bake for 50 minutes or until the skin is crispy and the juices run clear when the thigh is poked with a fork.
While the thighs are baking, make your Buffalo sauce by stirring those ingredients together in a small sauce pan over low heat until the butter has melted and the ingredients have blended together.
Remove the thighs from the oven, then toss them in the Buffalo Sauce to coat. Return to the rack and bake for another 15 minutes.
Serve with a good blue cheese dressing or ranch dressing.