Your plan sounds good to me, but if the skin does not crisp up to your satisfaction, then you might want to throw them on a gas grill or put them under the broiler right at the end. I doubt you will be able to use a meat probe for checking temps, but if you have one of the stick type therms, you could use that but avoid hitting any bones that might give false readings. Good luck and let us know how you make out! Cheers
