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Salt the chicken skin and leave it in the fridge uncovered overnight to draw out any moisture.
Crisp up the skin in a hot pan on the stove before throwing it in the oven at 400 for about 45 minutes.
If you're using dry seasoning, add it after you sear the chicken so it doesn't burn.
Combine melted butter with grated garlic and Calabrian chili to make a wing sauce.
Combine melted butter with your favorite hot sauce or wing sauce to make a traditional Buffalo wing sauce.
Adjust the butter to hot sauce ratio depending on how spicy you want your wings to be.
Baste all of your chicken thighs in your wing sauce.
Finish off the Calabrian chili garlic wings with a sprinkle of fresh parsley (optional).
Serve with a side of wing sauce for dipping.