Sweet Baby Ray's sriracha wing sauce glazes chicken thighs into a quick weeknight dinner with a balanced heat and tangy-sweet finish. Pantry staples round out a sheet-pan meal that cooks hands-off while you prep a side or pour a drink.

Serves 2. 40 minutes, 8 at the stove.

About 480 calories a serving, 32 g protein, 25 g carbohydrate, 27 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a large cast-iron or stainless steel skillet over medium-high heat until shimmering, then lay the thighs skin-side down and sear for 4 minutes until the skin is golden and releases easily.
2. Flip the thighs skin-side up and transfer the skillet to a 425°F [220°C] oven. Roast for 15 minutes uncovered while you stir 1 cup Sweet Baby Ray's sriracha wing sauce with 2 minced garlic cloves in a small bowl.
3. Remove the skillet from the oven and brush the glaze over the thighs, coating them evenly. Return to the oven and roast for 8 to 10 minutes more until the glaze is bubbling and the meat registers 165°F [74°C] at the thickest part of the thigh.8 min
4. Let rest in the pan for 3 minutes, then serve the thighs with any pan juices spooned over the top.

Note Swap the wing sauce for soy sauce thinned with rice vinegar if you prefer less sweetness. Leftovers keep refrigerated for three days and reheat gently in a 350°F [175°C] oven. Serve with steamed jasmine rice or roasted bok choy to balance the glaze.