u/InterestingTomato307

Did these over charcoal this weekend after dry brining overnight and I think I finally nailed the balance between crispy skin and juicy meat.

Kept the seasoning simple with salt, pepper, garlic, paprika, and a little cayenne. The real surprise was brushing on a spicy honey glaze during the final minute or two over indirect heat. Got a really nice sticky char without burning.

Biggest lesson was definitely not glazing too early 😅 sugar + direct flame = instant regret.

Anyone else using sweet/spicy glazes on charcoal cooks? Always looking for ideas for chicken and wings.