So I'm doing my first competition in two weeks (amature), being judged on wings and ribs. I've never smoked wings before so I'm not expecting to place too well. So tonight I decided to cook up some wings and practice on preparing the box for presentation. I've never made a presentation box so I still need a lot of practice, 1st attempt didn't look too good, I used parsley which seemed to stick to the chicken when I went to take a piece of chicken. What can you do to keep the meat from sticking to the parsley? What techniques do people use to evenly apply sauce? I used a basting brush but as you can see from the picture I didn't get even coating on the chicken. Any tips or tricks would be greatly appreciated.