Buffalo Chicken Thighs with Pickled Celery

plate of buffalo chicken with blue cheese dressing and pickled celery

5 from 2 reviews

Buffalo chicken thighs with pickled parsley and blue cheese dressing is what happens when wings become your new favorite weeknight dinner!



For the crispy chicken thighs:
3 tsp kosher salt
1 tsp baking powder
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper

For the buffalo sauce:
4 T unsalted butter
1/2 C hot sauce (I recommend Franks RedHot)
1/4 C honey

For the blue cheese dressing:
1/2 c plain yogurt
1/4 C mayo
2 T apple cider vinegar
1/2 tsp salt
1/3 C blue cheese crumbled
1/4 C chopped parsley

For the pickled celery:
8 stalks celery
1/4 C cider vinegar
1 T sugar
1 tsp kosher salt


Preheat your oven to 450°F.

In a small bowl, combine the kosher salt, baking powder, smoked paprika, garlic powder, onion powder, and black pepper. Sprinkle this mixture on the chicken until thoroughly coated. Then arrange chicken, skin side up, on a wire rack set in a rimmed baking sheet. Bake on the middle rack for 35 minutes or until the tops are crispy and brown and the internal temperature reaches 170°F.

While the chicken cooks make the other components:

For the pickled celery, slice celery stalks thinly on an angle and transfer to a medium bowl. Add cider vinegar, sugar, and kosher salt. Using clean hands, massage the celery in the vinegar mixture for about a minute and set aside.

For the buffalo sauce start by melting the butter in a small bowl in the microwave. Add the hot sauce and honey, whisking to combine. Set aside.

To make the blue cheese dressing whisk together the yogurt, mayonnaise, cider vinegar, salt, blue cheese, and parsley until combined. Store in the fridge until ready to serve.

To assemble, place cooked chicken on a plate, spoon buffalo sauce (feel free to re-warm it if necessary) and blue cheese dressing over top and garnish with pickled celery.


All of the condiments can be a day in advance. Just warm the buffalo sauce over a medium low heat before serving.

I use Franks Red Hot for the buffalo sauce, as I find it to be tangy and spicy without blowing your head off.

The baking powder creates a chemical reaction that helps the chicken skin brown and crisp. You may omit it, but you won’t get nearly as crispy a final product.

Keywords: buffalo chicken thighs, pickled parsley, blue cheese dressing, chicken dinner, weeknight meal, gluten free