Crispy Buffalo Chicken Thighs with Buttery Hot Sauce over Mashed Cauliflower

Crispy skin, fiery butter sauce, and a cool bed of mashed cauliflower come together in this gluten-free take on classic buffalo chicken. Bone-in, skin-on thighs are seared skin-side down until deeply golden and shatteringly crisp, then finished in the oven so the inside stays juicy. While the chicken rests, the skillet drippings become the base for a glossy, tangy-hot buffalo butter sauce made with certified gluten-free hot sauce and real butter — no flour, no gluten-containing thickeners, just pure heat and richness. Instead of the usual blue cheese and celery sticks, this version spoons the crispy thighs right over a bowl of silky mashed cauliflower, which soaks up the buttery sauce and tempers the spice with its mild, creamy sweetness. It's a low-carb, naturally gluten-free comfort dinner that delivers all the crave-worthy flavor of wing night in a fork-and-knife format, perfect for anyone managing celiac disease, gluten sensitivity, or just looking for a lighter spin on buffalo chicken.

Ingredients

• 8bone-in, skin-on chicken thighs, about 3 lbs total
• 1.5 tspsalt
• 0.5 tspblack pepper
• 1 tspgarlic powder, check label is gluten-free
• 1 tbspAvocado oil
• 0.75 cupCertified gluten-free hot sauce, such as Frank's RedHot
• 6 tbspunsalted butter, cubed
• 1 tbsphoney
• 1 tspapple cider vinegar
• 1 headLarge cauliflower, cut into florets, about 2 lbs
• 0.25 cupheavy cream
• 2 tbspunsalted butter, for mash
• 2garlic cloves, peeled
• 0.75 tspsalt, for cauliflower
• 2 tbspfresh chives, chopped, for garnish

Method

No instructions listed.