Pork Free Sheet Pan Buffalo Chicken

Total time1 hr

Prep time15 min

Cook time45 min

5.0

(8)

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Ingredients

4 servings

4 lbs bone-in, skin-on chicken pieces (drumsticks and thighs)
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper

For the buffalo sauce

⅔ cup hot sauce (such as frank's redhot)
4 tbsp unsalted butter
1 tbsp white wine vinegar
½ tsp worcestershire sauce

For serving

4 stalks celery, cut into sticks
½ cup blue cheese dressing
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed sheet pan and pat the chicken pieces thoroughly dry with paper towels.
2
In a large bowl, toss the chicken with the olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated. Arrange the pieces skin-side up on the wire rack, spacing them at least 1 inch apart so they roast rather than steam.

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