I might prepare them the same way I do pork country style ribs.
I put the pork on a casserole large enough to hold it.
I add fennel seed, not sure how that goes with chicken, cumin, garlic and oregano or mixed Italian herbs.
I mix soy sauce, Louisiana hot sauce, vinegar and often tomato sauce to taste and pour over.
For pork, I cook, covered at 450 for 1/2 to 1 hour, then turn oven down to 300-350 for at least one more hour. I do not add sugar to mine.
They come out falling apart tender.
Serve with rice, noodles or even bread of your choice, and spoon a bit of sauce on top.
If you want it crispy, then uncover for part of the final baking time, keeping in mind this may dry out the meat, unless it has the skin still intact.
Hey, the skin was one of my favorite parts of a roast chicken years ago.
