Dry brine your chicken for 24 or 48 hours. In a medium bowl, combine all of the spices. https://www.allrecipes.com/recipe/245410/dry-brined-roasted-chicken Butter, once in the oven will act like a baste, but one made with even more water. You’ve taken all the time to dry brine and dry out your chicken’s skin to make it crispy in its final transformation. Yes, it adds flavor. (Butter is about 20% water.) Dumping liquid on the dried out skin seems counter intuitive. Really, it’s the same argument as basting. https://blog.cavetools.com/smoked-chicken-wing-brine-recipe You can tie the drumsticks together before roasting, but it is not necessary. https://thecoupleskitchen.com/the-ultimate-make-at-home-chicken-wings If vegetables are overcooking or drying out in the roasting pan after an hour, add a small amount of water to the pan. Tuck the wing tips back and underneath the wings so that they do not overcook while roasting. Remove and reserve 2 tablespoons of the mixture. Rinse the

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