Buffalo Thighs

8 chicken thighs, bone-in, skin-on

1-2 tablespoons of your favorite barbecue rub (I used Dizzy Pig’s Swamp Venom)

1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce

3 tablespoons butter

1 tablespoon Suck Creek Wings WFR Sauce (or any good ‘hotter’ hot sauce)

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

Lay the thighs out in a single layer on a sheet pan and dust them on
both sides with the rub. Move them to the fridge and let them sit
uncovered for at least 2 hours, overnight is best. Doing this not only
to seasons the thighs but also dries the skin out a bit to keep it
crispy.

Set your grill up for an indirect cook over medium-high  (400°F)
heat. On the Big Green Egg I used the plate setter to diffuse the heat.

Combine the butter, hot sauces, Worcestershire, and garlic powder in a flame-proof melting pot and warm it on the grate just long enough to melt the butter. Set aside and keep warm (I set mine right up against the BGE).

Put the thighs on the grill skin side up. Close the lid and let them
cook for 20 minutes. Flip them skin side down and let them go another 20
minutes.

Baste both sides with the hot sauce mixture, and cook for 10 minutes
skin side down. Baste both sides one last time and cook for another 10
minutes skin side up.

Start checking the thighs for doneness. Chicken is safe when done to
an internal temperature of 160°F, but the thighs will still be chewy at
this point. I like to let them go to at least 180 to 200°F, depending on
how crispy the skin is getting.

When the thighs are done, remove to a plate and let them rest for 10
minutes. Serve with bleu cheese sauce just like you would buffalo wings.