You will make the skin soggy, you dirty no skin eater. LOL
If you are a skin eater (well, crispy skin eater that is) don't spray or wrap when the cooking is done (but do it if you want during the cook). Wrapping (spraying or not) will make the skin soggy. I would tent it at the most and carve after 20 minutes or so. External moisture is the enemy in the crisp skin department
My rule is, if it has a rub, I spritz; no rub, I mop. The only exception is on the end of ribs, when I mop on a glaze. But at that point the bark is setup. Since I'm one of those pesky non-skin eaters, I just mop on EVOO on birds.
Quick question on this, do you have to hold your pinkey out when you eat the skin?
But seriously, no one in the family eats the skin. So what I usually do is cook it with the skin on, and spritz, then about 30 minutes prior to serving pull 'em and slit the skin and pull to the side, exposing the meat. Then mop with sauce every 10 minutes or so till done.