Fire Cracker Chicken Thighs



  • 1/2 cup hot sauce (I used Frank's Red Hot)
  • 3/4 cup packed light brown sugar
  • 1 tbsp. Activated Apple Cider Vinegar
  • 2 cloves garlic, minced
  • 1/2 tsp. salt
  • 1/4 tsp. chilli flakes (or omit if you like it less spicy)


  • 900g skin on chicken thigh cutlets (bone in) - 4-6 thighs
  • salt
  • freshly ground black pepper


  1. Preheat oven to 200°C
  2. Place all the sauce 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 heat - the sauce will thicken slightly as it cools.
  3. Pat the chicken dry with paper towels, then season all over with salt and pepper.
  4. Heat a large cast iron or oven-safe pan over medium-high heat for 5 minutes.
  5. 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 (about 6-8 minutes).
  6. Flip the chicken, pour about 1/2 of the sauce evenly over the chicken.
  7. Place the pan in the oven and roast for 5 minutes.
  8. Remove the pan from the oven and spoon the sauce from the bottom of the pan over the chicken.
  9. Pour the remaining reserved sauce over the top. Return to the oven and roast until chicken is cooked through (about 5-7 minutes).
  10. Serve the chicken with the sauce over rice or mashed potatoes.
  11. Enjoy!