Thanks guys,,,, I slow roast them for hour and a half.

I make my own mixture of sauce that is widely approved here by friends and family.

I mix several store bought items that make a great unique flavor.

I use quarter a bottle of Masterpiece bbq sauce, half a bottle of kraft Hickory bbq sauce, one half cup of Franks hot sauce and a couple of shakes of Emily’s Cajun seasoning.

Mix in a bowl thinning with a quarter cup of water and go to town, I tend to add it on after a little roasting.
Sometimes I thin half that out and use as a marinade over night and dress it while cooking as well a bit thicker when doing a whole cut up chicken.
Did a cut up chicken today, will upload a pic.