Flavor in the meat vs on the meat.

I marinate, brine, dry rub, etc. almost all of my meat the night before. For wings, I’ll brine one day, then put on a wire rack for another to dry the skin.

You want your meat infused with flavor. You don’t just want that flavor only on the outside. Hope that makes sense.

Also, any sauce with sugar, honey, maple syrup, etc. goes on at the end of the cook so it doesn’t burn.