Low-Carb Baked Buffalo Chicken with Melted Blue Cheese

Ingredients

• 10 skin-on-bone-in chicken thighs
• Salt and fresh-ground black pepper to season chicken
• 1 tsp. dried Poultry Seasoning
• 1/3 cup crumbled blue cheese
• 1/3 cup Frank's Red Hot Sauce
• 1 1/2 T olive oil
• 1 1/2 T Worcestershire Sauce
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1-2 tsp. Green Tabasco Sauce
• 2 tsp. yellow mustard
• 1 T Golden Monkfruit Sweetener

Directions

1. Heat the oven to 400F/200C. Coat a glass or crockery baking dish with olive oil or non-stick spray. A 9" x 13" dish is a good size, but any baking dish that holds the chicken thighs in one layer will do.
2. With kitchen shears or a sharp knife, cut off the skin and trim excess fat from the thighs, taking extra care with the fatty area on the underside. Arrange the chicken in the baking dish with the skin-side facing up, then season it with salt, fresh-ground black pepper, and dried poultry seasoning.
3. Bake the chicken for 15 minutes. While it cooks, whisk together the Frank’s Red Hot Sauce, olive oil, Worcestershire Sauce, onion powder, garlic powder, Green Tabasco Sauce, yellow mustard, and Golden Monkfruit Sweetener or another sweetener until you have a smooth sauce.
4. After that first 15 minutes in the oven, flip the chicken over. Brush on half the sauce mixture, then return the dish to the oven and bake for 10 minutes more.
5. Turn the chicken pieces once more, so the skin side is facing up again. Brush the rest of the sauce over the top and bake for another 10 minutes.
6. Take the blue cheese out of the fridge and break it into crumbles. Once the chicken has baked for 10 minutes with the sauce on top, scatter the blue cheese over the chicken and bake 10 minutes more. Serve hot.