Buffalo Chicken Thighs

Pat each chicken thigh very dry on the top and bottom with paper towels, then place on a parchment paper-lined rimmed baking sheet.

Combine the garlic powder, onion powder, a good amount of salt, and some black pepper in a small bowl. Drizzle each thigh with some of the olive oil, then sprinkle on the seasoning. Rub the olive oil and seasonings all over each chicken thigh.

Bake for 25 minutes until the skin is golden then remove from the oven, keep the oven on, then take the temperature of the thickest part of the largest thigh to see if it has already reached 165°F. Drain any excess oil from the baking sheet.

Meanwhile, in a medium saucepan melt together the buffalo sauce and butter over medium heat and cook until slightly thickened, but not reduced too much. Remove from heat.

Pour most of the prepared sauce over the baked chicken thighs, ensuring they are all completely coated. Return the coated chicken thighs to the oven and continue cooking if the thickest part of the largest thigh was not already at 165°F. Once cooked through, turn the oven to broil and broil the thighs until the sauce just begins to char. Remove from the oven and spoon on any remaining buffalo sauce if desired.

Plate and sprinkle with chopped chives. Serve immediately with ranch or blue cheese.