Frank's hot sauce becomes dinner when you toss chicken thighs in it and broil them until the sauce crisps and caramelizes. The cooling blue cheese crumble balances the heat, and you'll have it all on the table in under thirty minutes.

Serves 2. 25 minutes, 10 at the stove.

About 820 calories a serving, 74 g protein, 26 g carbohydrate, 45 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 1 pound of bone-in skin-on chicken thighs dry with paper towels and season both sides with salt and pepper. Set a broiler-safe skillet over medium-high heat and add 2 tablespoons butter, swirling to coat. Place the thighs skin-side down in the pan and let them sear, undisturbed, until the skin is golden and releases easily, about 6 minutes.6 min
2. Turn the thighs skin-side up and transfer the skillet to the broiler rack set about 6 inches from the heat. Broil until the chicken is cooked through at the thickest part, about 8 minutes, checking at the halfway point.8 min
3. Remove the skillet from the broiler and toss the thighs in 3/4 cup of Frank's RedHot sauce, coating all surfaces. Return to the broiler for 2 more minutes until the sauce bubbles and begins to char slightly at the edges.2 min
4. Divide the chicken between two plates and scatter 2 ounces of blue cheese crumbles over the top while the sauce is still hot. The cheese will soften slightly from the heat.

Note Swap the blue cheese for ranch dressing if you prefer. Leftovers keep in an airtight container for two days; reheat gently in a 350°F (175°C) oven. Serve with celery sticks, carrot sticks, and warm flatbread or rice to cool the heat.