Easy Weeknight Buffalo Chicken with Blue Cheese Ranch Dressing.
There’s something about Buffalo chicken that never gets old. It’s spicy, tangy, a little messy, in the best way. Perfect for an easy weeknight dinner.
Instead of wings, I went with boneless, skinless chicken thighs. They stay juicier than chicken breast, cook quickly in the air fryer and carry that Buffalo flavor beautifully. I served mine sliced over a big salad with fresh greens, celery, carrots, cucumber and a blue cheese ranch dressing. It’s basically all the flavors of Buffalo wings… just a little lighter and fork-friendly.
Why This Works
Chicken thighs stay tender and juicy in the air fryer, even at higher heat. The cornstarch lightly thickens the sauce so it clings to the chicken instead of sliding off, while olive oil helps with browning and prevents dryness. The result is spicy, tangy Buffalo flavor with crispy edges and a juicy center—no deep frying required.
Ingredients for Buffalo Chicken Thighs
- 5–6 boneless, skinless chicken thighs
- 1 cup Buffalo hot sauce (we used Frank’s RedHot)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cornstarch
- Nonstick spray
How to Make Air Fried Buffalo Chicken Thighs
- In a small mixing bowl, whisk together the Buffalo sauce, garlic powder, onion powder and cornstarch. Slowly whisk in the olive oil until fully combined and slightly thickened.
- Add the chicken thighs to a large mixing bowl. Pour in enough of the Buffalo sauce mixture to coat the chicken generously, reserving some sauce for finishing. Toss well to coat.
- Cover and refrigerate for about 1 hour to let the flavors absorb.
- Preheat your air fryer to 390°F (200°C) for 3 minutes.
- Lightly spray the air fryer basket with nonstick spray. Place the chicken thighs in a single layer (work in batches if necessary).
- Air fry for 10 minutes, flip, then continue cooking until the internal temperature reaches 165°F (74°C) — usually another 5–8 minutes depending on size.
- Remove from the air fryer and let the chicken rest for 5 minutes.
- Slice and drizzle with the reserved Buffalo sauce before serving.
one foodie 