Chef Melba Wilson shares her method for making pulled chicken sandwiches by marinating bone-in, skin-on chicken thighs in a dry rub for at least 12 hours, then roasting them until the skin is crispy. The chicken is then pulled or chopped, mixed with a sauce of choice, and served on potato rolls, with optional toppings like coleslaw and bread-and-butter pickles. The recipe emphasizes using a special spice blend and proper marination for maximum flavor, offering a hearty, comforting alternative to her signature fried chicken.