Crispy Skin Roasted Chicken Thighs

This recipe I have posted before but with whole chicken. One of my FB readers asking whether can be done with only drumsticks instead of whole bird. Actually I seldom bake whole chicken because we can’t finish in one meal. Unless I want to keep certain parts especially the chicken breast for salad. The most I bake is with chicken thighs. Therefore I really keen to try and find out.   
It seems the same recipe with whole chicken works pretty well for thighs too (more crispy skin with thigh instead of drumstick). However I made mistake. I baked the thighs by placing the skin facing down first and turning over during the baking process. It ends up some parts not crispy. The skin might be crispy more evenly if I bake only with the skin up throughout the baking process.     
Ingredients:
4 pieces chicken thighs
1 ½ cups water
1 tablespoon maltose (麦芽糖）
½ tablespoon vinegar
~Seasoning
Salt and pepper to taste
Methods:
1. Combine water, maltose and vinegar in a wok/a large pot and bring it to boil. Turn off the heat. 2. Clean the chicken and pat dry. Put the chicken into hot water mixture. Turn several times for well coating. 3. Arrange the chicken on wire rack as shown and sun dried for an hour.
5. Turn the thighs with skin side down. Rubbing salt and pepper around chicken. Do not rub mixture over the outer skin! Once done, turn over and bake with skin side up. *Mine bake with skin side down first and turn during the baking process. The result is not that good.

6. Bake in preheated oven 190'C for about 30 minutes or until the skin is brown and crispy. 

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