When I saw this on The Kitchen, I was intrigued and had to try it. In the morning, I mixed the brine of sweet tea, soy sauce, garlic, and onion, added the chicken, and put it in the fridge. At dinnertime, I salted the chicken and coated it with flour, paprika, garlic powder, onion powder, salt, and pepper. With a little melted butter in the rimmed baking sheet, the chicken was baked skin side down for 30 minutes, flipped and baked for another 20 minutes. The crispy deliciousness is shown below.
The recipe calls for a whole cut up chicken, but the next time I make it I'll use either all breasts or all thighs. These wings ended way over done and using similar-sized pieces should be a better idea.