Buffalo Ranch Baked Chicken Thighs

• 8 bone-in, skin-on chicken thighs
• 1/2 cup buffalo wing sauce
• 1/4 cup melted butter
• 1/4 cup buttermilk
• 1/4 cup mayonnaise
• 2 tablespoons ranch seasoning mix
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt to taste
• Black pepper to taste
• 2 green onions, sliced

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix buffalo sauce and melted butter.
3. 3 Pat chicken thighs dry and season with salt and pepper.
4. 4 Brush each thigh with the buffalo butter mixture and place in a baking dish.
5. 5 Bake for 35 minutes or until internal temperature reaches 165°F.
6. 6 While chicken bakes, whisk together buttermilk, mayonnaise, ranch seasoning, and garlic powder to make ranch dip.
7. 7 Once chicken is done, sprinkle with sliced green onions.
8. 8 Serve with ranch dip on the side.

Equipment

• Baking dish
• Oven
• Mixing bowl
• Whisk

Variations

• For a milder version, use less buffalo sauce or opt for a mild variant.
• Add a sprinkle of blue cheese crumbles for a traditional twist.

Substitutions

• If buttermilk is unavailable, use 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
• Substitute ranch seasoning with a mix of dried herbs like dill, chives, and parsley.

Pairings

• Cornbread
• Loaded baked potatoes

Nutrition

Tips

• For extra crispiness, broil the thighs for an additional 2-3 minutes at the end of baking.
• Adjust the amount of buffalo sauce to control the spice level.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.

Serving Suggestions

• Serve with celery sticks and carrot sticks for a classic buffalo wing experience.
• Pairs well with a crisp lager or a tangy coleslaw.

FAQ