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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.
Heat the oil in a large cast-iron skillet set over medium-high heat.
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.
Bake the chicken thighs for about 20 minutes, until they reach an internal temperature of 165°F.
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.
Remove the chicken thighs from the oven. Spoon the sauce on top and serve immediately.