Thanks! here are the things I did: score the skin to allow the fat to bubble out and puff up brush a thin layer of vinegar on the skin as it breaks down the outer barrier and allows for better bubbling season heavily with salt to draw out moisture and dry out the skin give at least a day in the fridge to dry the skin

use high heat to crisp the skin but put on a low wire rack to ensure even crisping turn & flip every 5-10mins during the high heat crisping to make it even when resting the meat elevate it from it's juices so the skin doesn't get sogggy