In a bowl large enough t hold the chicken pieces, whisk together the maple syrup, hot sauce, salt and garlic powder.

Put the chicken pieces in the sauce, turning to coat. Cover the bowl, and allow to sit for 30 minutes, on the counter.

After 30 minutes, turn the oven to 400º, and line a heavy baking sheet with foil.

Arrange the chicken pieces on the sheet pan so that they aren't touching, and baste with some of the sauce.

Roast for 20 minutes, and baste again, using all of the remaining sauce.

Continue to cook, basting with pan juices every 10 to 15 minutes, for a total time of around an hour. The internal temperature should be about 160º when you take it out - it will cook a little more as it rests.

If the skin did not crisp up enough for you, you can place the pan under the broiler for a few minutes, but watch it carefully, because the sugar content of the maple syrup can cause it to burn rather quickly.

Remove to serving plate, tent with foil and let rest for 5 minutes, and then serve. Refrigerate leftovers