Baked Buffalo Chicken with Melted Blue Cheese
about 10 skin-on-bone-in chicken thighs Beth used 3# chicken wings
salt and fresh-ground black pepper to season chicken
1 tsp. dried Poultry Seasoning
1/3 cup crumbled blue cheese (or a little more)
1/3 cup Frank's Red Hot Sauce
1 1/2 T olive oil
1 1/2 T Worcestershire Sauce
(Look for gluten-free Worcestershire if needed)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1-2 tsp. Green Tabasco Sauce(probably optional, but this does add another dimension of flavor)
2 tsp. yellow mustard
1 T brown sugar or sweetener of your choice
Preheat oven to 400F/200C. Spray a glass or crockery baking dish with olive oil or non-stick spray.
Put the chicken thighs wings skin-side up in the baking dish and season with salt, fresh-ground black pepper, and the dried poultry seasoning. Bake chicken 15 minutes while you whisk together the Frank's Red Hot Sauce, olive oil, Worcestershire Sauce, onion powder, garlic powder, Green Tabasco Sauce, yellow mustard, and brown sugar (or other sweetener) to make the sauce.
After initial 15 minutes, turn the chicken pieces over, and brush with half the sauce mixture, and bake chicken 10 minutes more. Then turn chicken again (so skin side is up again) and brush with the remaining sauce and bake another 10 minutes.
Remove blue cheese from fridge and crumble apart. When chicken has baked 10 minutes with the sauce on the top side, sprinkle blue cheese over the chicken and bake 10 minutes more. Serve hot.