Bradley Smoker Temperature: 220°F

Set up Bradley Smoker according to manufacturer’s instructions, with Whiskey Oak Bisquettes and set temperature for 220°F.

Peel back the skin from the chicken thighs, making sure it stays attached on one side. Season the meat of the chicken thighs with a light sprinkling of Bone Dust™ BBQ Seasoning rub. Fold the skin back over the seasoned thighs pulling it tightly around the meat. Season the outside of the thighs with more BBQ Seasoning.

Place thighs onto smoker rack, evenly spaced. Place thighs into the smoker and insert the thermometer probe into the center of one of the chicken thighs. Close door and set thermometer temperature to 170°F, for fully cooked. Smoke thighs for 2 1/2 – 3 hours until fully cooked.

Meanwhile prepare the BBQ sauce for dunking. In a medium pot, combine Crazy Canuck Sauce, maple syrup and whiskey. Heat slowly to a low boil over medium heat, reduce heat to low, add butter and whisk gently until fully incorporated. Set aside, keeping warm, stirring occasionally.

Meanwhile in a bowl, mix together the potato chips, Panko breadcrumbs and crispy fried onions. Set aside.

When the chicken is fully cooked and the skin is crispy remove thighs from the smoker and dunk the smoked thighs one at a time into the warm BBQ sauce mixture remove from the sauce an immediately roll into crushed potato chip mixture coating evenly.

Serve immediately.