2 (5-7 oz) bone in chicken thighs
1/4 cup cider vingar
1/8 cup honey
1 Tablespoon soy sauce
1 Tablespoon ketchup
1/4 Teaspoon granulated garlic
1/4 Teaspoon cornstarch
1/4 Teaspoon water
2 pinches of red pepper flakes

2 (5-7 oz) bone in chicken thighs 1/4 cup cider vingar 1/8 cup honey 1 Tablespoon soy sauce 1 Tablespoon ketchup 1/4 Teaspoon granulated garlic 1/4 Teaspoon cornstarch 1/4 Teaspoon water 2 pinches of red pepper flakes

Oven rack to upper middle in Oven
Heat to 425 degrees
Season chicken with peper and arrange skin side down in 9 in ovensafe skillet. I use my cast iron skillet.
Whisk vinegar, honey, soy sauce, ketchup, garlic, and pepper flakes in bowl and pour over chicken. (Skillet will be full)
Bake for 20 minutes. Flip chicken and bake another 20 minutes.
Take chicken out of pan
Carefully pour pan juices into fat separator and let settle for 5 minutes.
Dissolve cornstarch in water in small bowl.
Return defatted juies to skillet and whisk in cornstarch mixture. Bring sauce to boil over high heat and cook untill syrupy.
Off heat return chicken to skillet and turn to coat with sauce.