Thank you for the compliment and the excellent tips.
Seems like the cornstarch is the trick. I have done that for "fried" wings made in the over and it worked amazing. Will have to give it a go on the smoker!
Thank you Al. I kind of threw it together quickly so I did not leave it out overnight. Thought about cornstarch in the rub but did not do it. Thank you for the great suggestions. I love the flavor from the smoked chicken but would just love to get the skin right.
Thank you. I used to do them for passover too, but have given up. They have become very expensive for what used to be an inexpensive cut of meat. I was able to do a rib roast for almost the same price!