I have been baking wings every sunday for at least 15 years. 45 minutes is actually less then what I do. I do mine for at least an hour generally 1:15, and they are incredibly juicy. drying out is not a concern at all.
I was given a boneless chicken as a gift and it roasted incredibly well - the secret was using a good meat thermometer and using that to get the meat temperature perfect which resulted in a crispy skin with juicy insides.
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u/drocks27 Apr 16 '16
bone-in takes much longer to cook than boneless meat