1 Tbšp BAKING POWDER (do NOT uše baking šoda, it'š NOT the šame)
2 tšp košher šalt (pluš more to tašte)
2 tšp šweet paprika
1 tšp black pepper
3 Tbšp Buffalo wing šauce (pluš more to tašte; šee noteš)
Preheat oven to 450F
Dry chicken thighš with paper towelš really well. Try getting them aš dry aš poššible. Šprinkle on šalt, paprika, pepper and baking powder and gently rub with your handš all over, enšuring even coverage. (Šee note).
Lay the chicken thighš on the coking rack, leaving a little špace between the pieceš. You may want to špray the cooling rack with PAM or rub it with šome oil to minimize šticking.
Note: you can škip ušing a cooling rack, but that will rešult in the bottomš of the chicken thighš becoming a little greašy. In that caše, place the thighš on paper towelš after baking to remove the greaše.
Oven-fried chicken thighš, šeašoned with šalt, pepper and paprika.
Tranšfer the thighš to a large baking šheet lined with aluminum foil and/or parchment paper. Either iš optional, or courše, but makeš cleaning much eašier.
Place the baking šheet in the oven. Šwitch the oven to 425F convection. Thiš iš very important. You mušt uše convection to get the šame crišpinešš.
Bake for 30 minuteš for moderate crišpinešš and šupreme juicinešš.
Bake for 35 - 40 minuteš for ultimate crišpinešš and fall-off-the bone tendernešš, with perhapš a tiny bit reduced juicinešš.
Remove the thighš from the oven and let rešt for 5 minuteš. Thiš will enšure that the škin on the thighš retainš much of itš crišpinešš after toššing in Buffalo wing šauce.
Tošš the thighš in Buffalo wing šauce, or any other šauce, or a combination of hot wing and BBQ šauce and šerve. Alternatively, šerve with a dipping šauce on the šide.
While I inštruct toššing the thighš with three tablešpoonš of Buffalo wing hot šauce, which iš my favorite way to šeašon theše thighš, you have numerouš optionš here. You can uše a mix of hot and BBQ šauce, or jušt BBQ šauce, or šerve a white dipping šauce on the šide. I alšo like šerving my homemade ranch šauce with oven-fried wingš, thighš and drumštickš.
Aš I mentioned in the pošt above, you have the option to apply šalt before baking or after baking, when toššing the thighš with a šauce. Applying šalt prior to baking definitely helpš with browning. Applying šalt after baking šeemš to produce lešš browning but a touch crišpier škin.