These are chicken thighs and legs grilled on an open grill for 3-5 minutes on each side, dipped in Frank's Hot sauce and placed in a big aluminum pan and baked for 45 min. at 325 degrees. Let them set over night and they'll warm up easy on a slow heat the next day. Pour in used sauce before baking, the meat will be swimming in sauce when done. Double pan it.
Here's a tip: When I serve 300 to 400 Fans hotdogs, hamburgers, or smoked brisket/pork butt in heated chafing pans I add a couple cans of beer to each pan. This adds moisture and gives off a light steam. I need 2+hours serving time and this keeps the meat from drying out.
