I have read alot of posts about (and have eaten) wings that have what I call the triple treatment. You smoke the wings, then fry for crispy skin, then possibly baste and quick grill for some good carmelization etc. Have anyone tried this with thighs? I love thighs and thought it would be great to have the same texture/skin as a wing with more the meat-to-bone ratio of a thigh. Maybe I am way off base here but seems intriguing to me.