Cut each chicken thigh into 3 pieces

Place the chicken thighs into a zip top bag or bowl and add 1/2 cup of hot sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper

Marinate the chicken thighs at room temperature for 30 minutes

Drain the marinade and toss the chicken thighs in the potato or corn starch ( do this is batches only coat the batch you are about to cook

Heat a 1/2 inch of canola oil over medium heat and fry the chicken in batches

Drain the chicken on a paper towel or a rack

TO MAKE THE SORGHUM / HOT SAUCE SYRUP

Stir the sorghum and remaining hot sauce together until well combined

Drizzle the syrup over the chicken and serve