This is a game changer for either Chicken legs or wings.
Starting the chicken at the lower oven temp and then increasing it helps to dry the skin out and give it a texture more like frying.
I highly recommend the dry brining for a few days but at least for a few hours. Make sure the chicken has been thoroughly dried prior to coating with the baking POWDER (not baking soda). Before the final25 minutes of baking time brush the chicken with olive oil to coat.
Smoked Duck is an old time favorite of mine. The rich flavor of the Grimaud make them a perfect meal. Pairing up with sweet potatoes (butter, brown sugar) and corn on the cob (Butter,salt) make it even better. Cook these all together on the grill for the entirety of the process.
Guinea Fowl is originally from West Africa though their popularity with French and Italian Chefs has brought them into kitchens throughout the world. Their flavor has been compared to being between chicken and pheasant with a mild savory gamey taste. Guinea fowls are a little smaller and have approximately half the amount of fat as a chicken so the timing of the recipe is crucial as they can dry out if treated just as a chicken.