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.
I deboned and skinned them. Trimmed all the fat off the meat and scraped the skin until it became translucent.
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..