20 Reviews

This was quick and easy to prepare. I used butter and since I ran out of Tabasco I added a little Vietnamese Chili-Garlic sauce to make 1/4 cup. The sauce was tasty, and so was the chicken, but they didn't really want to stick together, because the sauce was too thin. I will be working on this to see how it can be thickened or made to stick better; it will be well worth the effort.

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Jenny Sanders November 09, 2002

It was very Yummy!!

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Becky S. December 06, 2015

This was GREAT! I used bone-in, skin-on thighs, but next time I'll use boneless skinless because the skin was a little fatty and gummy. I preseasoned the chicken with garlic salt, Mccormick Rotisserie Chicken Seasoning, and Mrs. Dash Chicken Seasoning. My boyfriend said the seasoning really added something special. I also baked the thighs without browning them in the skillet, which worked fine. 350 for 30 minutes, then I added the sauce and turned the heat up to 450 for 15 minutes to get the skin golden. I used Frank's Buffalo Wing Sauce, and next time I'll leave out the butter and the water because all they really did was thin down the sauce. Delicious! The boyfriend told me I should definitely save this recipe for later. Will make again ,maybe for potlucks and parties !

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Faux Chef Lael August 08, 2016

This is yummy. I used Frank's Hot Sauce. I followed the recipe exactly. I will be making this again. Thanks for sharing.

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Jane from Ohio August 05, 2016

Great recipe. Quick and easy. But most importantly a family hit. The chicken was delicious and fell right off the bone. I used Frank's buffalo sauce which was perfect for this recipe. Such a great dish. Highly recommended.

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Kimberly V. April 25, 2015

Delicious, and very easy. I left out the water, and added about 1/3 cup of tomato sauce. Served with rice to soak of some of the delicious sauce.

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Red Jenny January 28, 2013

This is an excellent recipe for chicken thighs. I don't usually like cooking thighs, but this recipe has changed my mind and I will keep them on hand. The flavor of the sauce is pretty subtle, so this recipe is great for people who don't like spicy food. I used bone-in, skinless thighs that I seasoned before browning, only 2 T. of butter and 1 T. of water. I think next time, I won't add any water and maybe try just 1 T of butter, just to get a little more zing from the hot sauce. Thanks so much for posting, we loved this recipe and plan on making it often.

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Lucky in Bayview December 02, 2012

This was amazing, everyone loved it. Served with blue cheese dip and butter mashed potatoes. Wonderful.

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turnthatshitoff October 19, 2012

Yummy! I used bone-in skin thighs on as it was what I had in the freezer. I browned them in canola oil and seasoned with a bit of garlic salt and pepper. I cooked them in a foil pan on the BBQ since it was still 90 degrees on November 3 here in Southern California. I covered the pan with foil and cooked for about 25 minutes, then removed the cover and basted every 5 minutes for about 15 minutes more. Super yummy!! I will totally make this again, and I may make a bit more sauce for the basting stage. Served with a crispy romaine heart salad with chunks of celery, green onion and tomato that was dressed in a creamy and cool ranch dressing. Outstanding recipe, that you for sharing!

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Logan's Mommy November 06, 2010

These little gems were delicious. I like buffalo wings, but don't care for the chicken skin on them, so these were perfect. I used Frank's hot sauce, and the flavor was just right; a lttle bit of heat, but not overpowering. Great dipped into blue cheese dressing.

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Ginny Sue August 22, 2009
Baked Buffalo Thighs