Place salt, brown sugar, and cold water into a gallon Ziploc bag. Seal and shake to stir.
Add the chicken to the brine in the bag and leave to brine at room temperature for 90 minutes.
Preheat oven to 450 F. Remove chicken pieces from the brine and place in a glass baking dish.
Squirt a nice layer of sauce over each piece of chicken - about 1/4" thick over the entire piece of meat.
Bake in a preheated oven for 25-30 minutes until a digital thermometer reads 160 F. Because the BBQ sauce is red it is very hard to tell when the chicken is done without a thermometer.
If you want some roasted veggies to go with dinner you can bake those in a cast iron skillet or glass baking dish on a separate shelf. As long as you use baby carrots or large carrots cut into small pieces and small potatoes everything will be done about the same time. For best results, season the veggie mixture with some oil (your favorite kind), and salt and fresh ground pepper.