I was just me and the kids last night and I had these thighs staring at me. I had heard of competition guys scraping the skin in order to get it crispy. I gave it a whirl. Although the effort did not reveal any "crispy" skin to my liking, it did make for some tasty, moist and tender thighs. Normal thighs. I deboned and skinned them. Trimmed all the fat off the meat and scraped the skin until it became translucent. Seasoned the inside of the skin with a little rub blend the wrapped the skins back over the thighs with the rub against the meat. Left them to sit in the fridge and dry up a tad. They needed a little something else so I add bacon. A little smoking at about 275 over a little oak.. Made for a nice meal! I've come to the reality that the only way I like chicken skin is if it's fried.. On my next batch I'm going to smoke them in the 325-350 range and see what happens..