Pat the 2 lbs chicken thighs completely dry. Mix the 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp kosher salt, ½ tsp black pepper, ½ tsp cayenne, and 1 tbsp baking powder, then coat the thighs evenly. Arrange skin-side up on a wire rack set over a foil-lined baking sheet.

Roast at 425°F (220°C) for 35 minutes until the skin is golden brown and the internal temperature reads at least 175°F (80°C).

While the chicken finishes roasting, combine the ¾ cup Frank's RedHot, 4 tbsp butter, 1 tbsp white vinegar, 1 tsp Worcestershire, and 1 tsp honey in a small saucepan over medium-low heat. Stir for 3 to 4 minutes until smooth and barely simmering, then remove from heat.

Switch the oven to broil on high. Brush each thigh with buffalo sauce and broil 6 inches from the element for 3 to 4 minutes until the glaze bubbles and caramelizes.

Transfer to a platter, spoon over the remaining sauce, and top with sliced scallions. Serve immediately.