Preheat the oven and prepare your tray. Preheat your oven to 200°C (180°C fan). Line a large baking tray with foil or parchment paper for effortless cleanup. The foil should be large enough to fold up slightly at the edges to catch any sticky drips.

Pat the chicken dry. Remove the chicken thighs from the fridge and pat them thoroughly dry with kitchen paper. This is crucial — excess moisture will steam the skin instead of allowing it to crisp. You'll feel the skin become tacky and dry to the touch.

Make the BBQ sauce. In a medium bowl, whisk together the ketchup, apple cider vinegar, honey, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. The sauce should smell tangy and sweet, with a deep red colour and a smooth, pourable consistency.

Marinate the chicken. Place the dried chicken thighs in a large bowl or resealable bag. Pour over about two-thirds of the BBQ sauce, reserving the rest for basting. Toss the chicken with your hands until every thigh is evenly coated in the glossy, dark red sauce. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavour.

Arrange and bake. Place the marinated chicken thighs skin-side up on the prepared baking tray, leaving a small gap between each piece. You should hear a faint sizzle as they hit the hot tray. Bake for 20 minutes. The kitchen will start to fill with a sweet, smoky, tangy aroma.

Baste and increase heat. After 20 minutes, remove the tray from the oven. Using a pastry brush or a spoon, baste the chicken thighs with the reserved sauce. The skin will be golden and beginning to tighten. Return the tray to the oven and increase the temperature to 220°C (200°C fan). Bake for another 15–20 minutes.

Check for doneness. The chicken is ready when the skin is deep mahogany brown, glossy, and slightly caramelised with sticky patches. The internal temperature should reach 74°C when tested with a meat thermometer inserted into the thickest part of the thigh (avoiding the bone). The juices should run clear, and the skin should feel crisp to the touch.

Rest before serving. Remove the tray from the oven and let the chicken rest on the tray for 5 minutes. This allows the juices to redistribute, so when you cut into a thigh, the meat is moist and the sauce doesn't run all over the plate. You'll see the skin tighten further as it rests.