Step 1

Preheat the oven to 400°F. Line a rimmed baking sheet with foil and place a wire rack on top. Season the chicken thighs on both sides with salt and pepper.

Step 2

Heat the oil in a large cast-iron skillet set over medium-high heat.

Step 3

Once the oil is hot, arrange half of the chicken thighs skin side down and cook them undisturbed until they are golden brown and release naturally from the pan, about 6 minutes. Flip the chicken thighs once and continue cooking for an additional 2 minutes. Transfer the thighs to the wire rack, then repeat the browning process with the second half of the chicken thighs.

Step 4

Bake the chicken thighs for about 20 minutes, until they reach an internal temperature of 165°F.

Step 5

While the chicken thighs are baking, in a small saucepan set over medium-low heat, whisk together the hot sauce, marmalade, Worcestershire, and vinegar. Cook the sauce, stirring occasionally, for 5 minutes, then stir in the butter and cook until the butter is melted and the sauce is warmed through.

Step 6

Remove the chicken thighs from the oven. Spoon the sauce on top and serve immediately.