Awesome recipe. I like the idea of crisping them up in the frying pan afterwards, but baking them saves on the fat content.
Also, I put the sauce on them right away, and kept the foil covering them for the first 15 mins, and took it off for the 2nd 15 minutes. It really helped with the chicken absorbing more of the flavor, and the meat just fell off the bone. Next time i'd even marinate them in the sauce for a bit before cooking.