INGREDIENTS
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For the sauce:
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1/2 cup hot sauce, such as Frank’s RedHot
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3/4 cup packed light brown sugar
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1 tablespoon apple cider vinegar
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2 cloves garlic, minced
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1/2 teaspoon kosher salt
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1/4 teaspoon red pepper flakes
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For the chicken:
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2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
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Kosher salt
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Freshly ground black pepper