Traditionally, braising is a method of cooking that involves dry heat (searing) followed by wet heat (slowly cooking in a liquid.) First, brown the meat to develop flavor. Then, add a liquid and cover the cooking vessel, letting the meat cook low and slow until tender. This method of cooking the thighs– first browning then slowly braising in homemade buffalo sauce- gives the chicken the MOST flavor and ensures it’s perfectly shreddable and moist ◡̈