Instructions
Acclimate your roaster rack to the upper-middle position. Preheat roaster to 425 degreesF.
Line a baking distance with aluminum antipode and place a line rack( I use a cooling rack) on top. spot the rack withnon-stick spray.
Use paper apkins to stroke the bodies dry and place them in a large coliseum. It’s important to dry them REALLY well!
Combine the swab, pepper, garlic greasepaint, paprika, and incinerating greasepaint in a small coliseum. also sprinkle the seasoning over the bodies, tossing to unevenly fleece.
Arrange bodies, skin side over, in single subcaste on set line rack.
Singe on the upper middle roaster rack, turning every 20 twinkles until bodies are crisp and browned. The total chef time will depend on the size of the bodies but may take up to 1 hour.
Remove from roaster and let stand for 5 twinkles.
Transfer bodies to coliseum and toss with sauce.
In a medium saucepan over medium heat stir together all sauce constituents. Mix well until sugar has dissolved.
Remove from heat and allow to cool to room temperature before adding to bodies( or prepare the sauce ahead of time and refrigerate).