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whole boneless cooked chicken thighs with browned edges and a thin glossy orange-red Buffalo sauce coating on a plain plate
Melissa Hart

Air Fryer Buffalo Chicken Thighs

Keep the hot sauce out of the basket until the chicken is nearly done, because a wet coating slows browning and can drip away before it sticks. These are whole boneless thighs with browned edges and a thin Buffalo finish. Warm the butter and sauce together gently, then brush rather than drown the meat. The brief final cook sets the coating. Serve promptly, while the sauce is still glossy and the thigh edges have a little texture left under it.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs about 4 pieces
  • 2 tsp neutral oil
  • 1/4 tsp fine salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 cup cayenne pepper hot sauce
  • 2 tbsp unsalted butter
  • 1 tsp distilled white vinegar

Method
 

  1. Preheat an 8-quart air fryer to 390°F for 3 minutes. Pat thighs dry and unfold them, then rub with oil, salt, garlic powder and pepper.
  2. Arrange in one layer with space between pieces and air fry for 8 minutes. Turn and cook for 6 to 8 minutes more until the thickest meat reaches at least 165°F.
  3. Meanwhile, warm hot sauce, butter and vinegar in a small saucepan over low heat just until the butter melts; whisk smooth.
  4. Brush the cooked chicken with half the Buffalo sauce and air fry for 1 to 2 minutes to set the coating.
  5. Rest for 3 minutes, brush with the remaining warm sauce and serve.