How fast was the mix drying on them exactly? I'm curious if it was setting up in the wheelbarrow or already going off on the board before they could even spread it. Around here in July we get maybe 15 minutes of work time once it hits the mortar box unless we drop a bag of ice in the water. Do you find wetting the boards actually buys you much time, or is it more about keeping it shaded until you're ready?

That "$200 cancellation fee" thing is the same trick as gym memberships and phone plans, where the real cost is hidden in the exit not the entry. Companies know most people shop by the monthly number and never ask what leaving costs, so they make quitting expensive on purpose. Reading the fine print first is honestly the only move that works, since the cheap rate is usually just bait.

That 22 minutes at 380 is dead on, but the real trick is patting the wings totally dry with paper towels first and then leaving them uncovered in the fridge for an hour. The skin gets this tacky feel and that is what gives you the crunch without any oil. For a rub, try brown sugar, smoked paprika, cumin, and a little cayenne, maybe a teaspoon of baking powder mixed in to help the skin crisp up even more. Toss them in that before they go in and flip halfway like you already do. You will never touch that salt and garlic combo again.