These baked buffalo chicken thighs are super flavorful, juicy, and surprisingly easy to make. What I love about this Sheet Pan Dinner is that it turns just a few simple ingredients into something craveable, weeknight-friendly, and meal-prep approved.
This has become a go-to dinner in our house when we’re craving that buffalo wing flavor, without the frying or the mess. I love using boneless, skinless chicken thighs for their juicy texture and how well they soak up that buttery hot sauce marinade.
If you like this recipe, you should try my Easy Sheet Pan Balsamic Chicken Thighs ,High-Protein Buffalo Chicken Quinoa Casserole (Freezer-Friendly!), The Easiest Chicken with Pimiento Cheese Grits, or Keto Chicken Enchilada Casserole.
Why You Will Love This Dinner
- Big flavor, minimal ingredients – Just a few pantry staples make a bold, satisfying dish.
- Oven-baked, not fried – perfect for easy cleanup
- Great for meal prep – Stays juicy and reheats beautifully.
Ingredients
- Boneless, skinless chicken thighs – Tender, juicy, and perfect for soaking up flavor.
- Frank’s Red Hot sauce – Classic buffalo flavor with just the right heat.
- Melted butter – Balances the heat and creates that signature buffalo richness.
- Kosher salt – Helps season the meat and bring out all the flavors.
Substitutions and Variations
- Use bone-in thighs or chicken drumsticks, just increase bake time
- Swap Frank’s for your favorite hot sauce
- Add garlic powder, smoked paprika, or ranch seasoning for extra depth
- Use ghee or dairy-free butter if needed
- Serve with blue cheese crumbles or ranch on the side
Step-by-Step Instructions
Step 1:
Preheat your oven to 400°F.
Step 2:
Pat chicken thighs dry and sprinkle both sides with kosher salt.
Step 3:
Melt butter and mix it with Frank’s RedHot sauce in a small bowl.
Step 4:
Place chicken thighs in a bowl or container and pour the marinade over. Toss to coat well. Let marinate while the oven preheats (or up to 30 minutes for more flavor).
Step 5:
Place thighs on a parchment-lined or greased baking sheet. Bake for 25 minutes, or until the internal temperature reaches 165°F and the tops are starting to brown.
Tips and Notes
- Pat the chicken dry before seasoning for better browning
- Marinate ahead of time for deeper flavor (up to 24 hours in the fridge)
- Broil for the last 2–3 minutes if you want crispier edges
- Let rest 5 minutes before slicing for juiciest results
Recipe FAQs
Can I use chicken breasts instead?
Yes, but adjust the cooking time (check for doneness around 20 minutes).
Is this really spicy?
Not overly! Frank’s is mild-medium heat, and the butter tones it down.
Can I grill these instead of baking?
Absolutely, just grill over medium heat for about 6–7 minutes per side.
Serving Suggestions
- Serve with roasted veggies or a side salad
- Use leftovers in wraps, grain bowls, or salads
- Add to a buffalo chicken sandwich with slaw or pickles
Storage and Reheating Instructions
Storage:
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating:
Reheat in the oven at 350°F or in an air fryer to keep the edges crisp.
Tips:
Leftovers are delicious cold, too. They are great for meal-prepped lunches or wraps.
Want more easy sheet pan recipes? Try my The Easiest Sheet Pan Chicken Sausage and Veggies
I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
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Easy Baked Buffalo Chicken Thighs
Ingredients
- 1 lb. Boneless skinless chicken thighs
- ½ cup Frank’s Red Hot sauce
- 2 tablespoons Melted butter
- 1 teaspoon Kosher salt
Instructions
- Preheat your oven to 400°F.
- Pat chicken thighs dry and sprinkle both sides with kosher salt.
- Melt butter and mix it with Frank’s RedHot sauce in a small bowl.
- Place chicken thighs in a bowl or container and pour the marinade over. Toss to coat well. Let marinate while the oven preheats (or up to 30 minutes for more flavor).
- Place thighs on a parchment-lined or greased baking sheet. Bake for 25 minutes, or until the internal temperature reaches 165°F and the tops are starting to brown.
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