- For the sauce:
- 1/2 cup Rippin Red Hot Custom Crafted Wing Sauce
- 3/4 cup packed light brown sugar
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- For the chicken:
- 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
- Kosher salt
- Freshly ground black pepper
Make the sauce:
Place all the ingredients in a medium saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer
until slightly thickened, about 10 minutes. Remove from the heat. The sauce will thicken slightly as it cools. Meanwhile, arrange a rack in the
center of the oven and heat to 400°F.
Make the chicken:
Pat the chicken dry with paper towels, then season all over with salt and pepper. Heat a 10-inch or larger cast iron or oven-safe skillet over medium-high
heat for 5 minutes. Add the chicken skin-side down (work in batches if needed to not overcrowd the pan) and cook until the fat is rendered and
the skin is crisp and golden-brown, 6 to 8 minutes.
Using tongs, flip the chicken. Pour about 1/2 of the sauce evenly over the chicken. Place the skillet in the oven and roast for 5 minutes. Remove the
pan from the oven and spoon the sauce from the bottom of the skillet over the chicken. Pour the remaining reserved sauce over the top. Return to
the oven and roast until chicken reaches an internal temperature of 165°F, 5 to 7 minutes more. Serve the chicken with the sauce.