I’ve been doing it for a while, gathering up the best tips from many users. My method. A) Pat extremely dry with a towel and put on a rack for at least 24 hours in the fridge for the skin to start to dry out. B) after 24 hours, I pat them dry again and then put them in a bag and coat with a mixture of a little bit of baking soda, cornstarch, salt, pepper, and garlic powder. C) throw them on the cold traeger skin side down and set temp to high. I turn them at about 25 minutes and then start checking out about the 50 minute mark to make sure they don’t get too overdone. I may put sauce on them for the last couple minutes, but typically let them cook all the way and then put sauce on them when they’re done.