In a large bowl, combine 2 T Kosher Salt and 1 c warm water. Add the chicken pieces. Cover with cold water and a couple handfuls of ice cubes. Refrigerate for 2-10 hours, or overnight. If possible, remove the chicken from the refrigerator an hour prior to roasting.
Remove chicken pieces from the water, drain and pat very dry with paper towels.
Line a baking sheet with foil, then place a wire rack over the foil to hold the chicken. Spray or oil the rack generously.
When ready to roast, preheat oven to 400F. Mix together the flour, baking powder, 1 T salt and pepper, in a gallon sized zipper bag.
Making sure the chicken pieces are dry as possible, place them 2 at a time into the flour mixture, shake, and remove each dredge piece 1 at a time, making sure to shake off any excess. Place each piece skin side up on the rack.
Roast in preheated oven 35-40 minutes.
Sauce the Chicken:
While chicken is roasting, prepare the sauce. Place all of the sauce ingredients into a wide, shallow bowl. Stir until well-mixed
After the chicken roasts the initial 35 minutes, remove the pieces from the rack, one at a time, and roll in the sauce until covered. Re-place them on the wire rack.
Return baking pan with chicken to the oven. Roast 5-10 minutes longer. Watch carefully, so chicken does not burn. Serve.