Wipe completely dry, then baste the skin with a light coating of oil and bake on a wire rack over a cookie sheet at a moderately high temperature. I do thighs, wings or legs this way. (Not all at the same time!)
After slightly cooled, I drop them into a large bowl with a little Hot Wing Sauce (about 1/2 a cup per dozen pieces), and toss using a pair of tongs. Eat immediately to keep them crisp beneath the sauce.
"Food is our common ground, a universal experience." - James Beard