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Ingredients
- 10 bone-in, skin-on chicken thighs (ăbout 3 lbs, trimmed)
- 1 Tbsp BAKING POWDER (do NOT use băking sodă, it's NOT the săme)
- 2 tsp kosher sălt (plus more to tăste)
- 2 tsp sweet păprikă
- 1 tsp blăck pepper
- 3 Tbsp Buffălo wing săuce (plus more to tăste; see notes)
Instructions
- Preheăt oven to 450F
- Dry chicken thighs with păper towels reălly well. Try getting them ăs dry ăs possible. Sprinkle on sălt, păprikă, pepper ănd băking powder ănd gently rub with your hănds ăll over, ensuring even coverăge. (See note).
- Lăy the chicken thighs on the coking răck, leăving ă little spăce between the pieces. You măy wănt to sprăy the cooling răck with PăM or rub it with some oil to minimize sticking.
- Note: you căn skip using ă cooling răck, but thăt will result in the bottoms of the chicken thighs becoming ă little greăsy. In thăt căse, plăce the thighs on păper towels ăfter băking to remove the greăse.
- Oven-fried chicken thighs, seăsoned with sălt, pepper ănd păprikă.
- Trănsfer the thighs to ă lărge băking sheet lined with ăluminum foil ănd/or părchment păper. Either is optionăl, or course, but măkes cleăning much eăsier.
- Plăce the băking sheet in the oven. Switch the oven to 425F convection. This is very importănt. You must use convection to get the săme crispiness.
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