Combine all brine ingredients in a large bowl and mix until sugar and salt are dissolved.
Add chicken to the brine, cover and refrigerate for at least two hours.
Once chicken has marinated for the appropriate amount of time, preheat oven to 375.
Line a sheet pan with aluminum foil and grease with olive oil.
Remove chicken from brine, dry with clean paper towel, and line on top of prepared sheet pan. Then sprinkle with creole seasoning.
Bake for 25-30 minutes or until chicken is fully cooked through and remove from the oven. Then turn oven to broil.
While the chicken cooks, combine all of the glaze ingredients and set aside.
Remove chicken from the oven and flip over (skin side down). Baste with glaze and return to the oven for 2-3 minutes or until glaze browns a bit.
Remove the chicken from the oven, flip over, baste again and return to the oven for 2-3 minutes.
Remove the chicken from the oven, baste again and return to the oven one last time (for 2-3 minutes).
Baste one last time with remaining glaze and serve:)