Skip to Main Content
  • Grill now, pay later. Rates as low as 0% APR financing with Affirm.  |Shop Now
Crispy Baked Chicken Thighs with Buffalo Sauce

Crispy Baked Chicken Thighs with Buffalo Sauce

By Traeger Kitchen

Sweet & tangy brown sugar buffalo sauce will have you begging for more of these crispy chicken thighs.

Prep Time

15 Minutes

Cook Time

20 Minutes




How many people are you serving?


Activating this element will cause content on the page to be updated.
Units of Measurement:
1 Cup buttermilk
1 egg, beaten
2 Pound boneless, skinless chicken thighs
2 Cup panko breadcrumbs
1 Teaspoon garlic powder
1 Teaspoon Salt
1 Teaspoon freshly ground black pepper
1 Cup dark brown sugar
1/2 Cup Frank's RedHot Buffalo Wing Sauce
5 Tablespoon water


  • 1

    In a gallon resealable bag, combine the buttermilk, egg, and chicken thighs. Seal the top and refrigerate for 2 hours.

    • 1 Cup buttermilk

    • 1  egg, beaten

    • 2 Pound boneless, skinless chicken thighs

  • 2

    When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

    375 ˚F / 191 ˚C

  • 3

    On a large plate, gently combine the panko breadcrumbs, garlic, salt, and pepper. Using tongs, remove the thighs from the buttermilk mixture one at a time and place them into the seasoned breadcrumbs. Make sure to cover all areas of your chicken with the breadcrumbs. Place on a sheet tray lined with foil or parchment paper.

    • 2 Cup panko breadcrumbs

    • 1 Teaspoon garlic powder

    • 1 Teaspoon Salt

    • 1 Teaspoon freshly ground black pepper

  • 4

    Bake the breaded chicken for 15 to 18 minutes, or until the internal temperature reaches 175°F.

    375 ˚F / 191 ˚C

    175 ˚F / 79 ˚C

  • 5

    While the chicken is baking, make the brown sugar buffalo sauce. In a medium saucepan, combine the brown sugar, buffalo sauce, and water over medium-high heat. Bring to a rolling boil, stirring frequently for about 5 minutes, then remove from the heat. Transfer to a pitcher or measuring glass with a pourable spout.

    • 1 Cup dark brown sugar

    • 1/2 Cup Frank's RedHot Buffalo Wing Sauce

    • 5 Tablespoon water

  • 6

    Brush chicken thighs with the brown sugar buffalo sauce. Enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.

Your Cart