Ray, chicken looks great! When can we come over?
I think the key to crispy chicken skin is cooking on an open pit, and also using a Roadside mop sauce. The oil in the mop sauce really helps render the chicken fat as it pulls more heat towards the meat. I posted a tutorial and recipe for the mop sauce HERE
, the same stuff I used at the bash, BTW.
Another thing that helps with crispy chicken in addition to an open pit, is a good distance from the grate to the coals. Santa Maria pits are ideal, although I get equally good results with my UDS with the firebasket elevated, although if you do this, you do have to put the lid back on after you mop every few mins or you'll have Hindenberg Chicken in no time!