Thick buffalo barbecue sauce clings to chicken thighs and caramelizes in a hot pan, building sweet heat and smoke in twenty minutes. The shelf does the work here, so you can have dinner done before the craving passes.

Serves 2. 35 minutes, 20 at the stove.

About 1040 calories a serving, 97 g protein, 59 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat 4 chicken thighs dry with paper towels and season all over with salt and pepper. Place thighs skin-side down in the hot pan and cook until the skin is golden and most of the fat has rendered, about 8 minutes; pour off excess fat as it accumulates.8 min
2. Flip the thighs skin-side up. Pour 1 cup Buffalon BBQ sauce over and around them, turn the heat to medium, and simmer until the chicken is cooked through and the sauce has reduced and clings to the thighs, about 12 minutes; turn the thighs halfway through.12 min
3. Tilt the skillet and spoon the pooled sauce over the chicken once more. Taste and adjust seasoning if needed. Slide onto a plate and serve with any pan sauce spooned over the top.

Note Swap chicken thighs for drumsticks or wings if you prefer. Leftovers keep three days refrigerated and reheat gently on the stovetop. Serve with coleslaw and rice or flatbread to soak up the sauce.