Yes, I totally understand you. The point of using vinegar at first is because the acidity from vinegar further dries out the skin and packing a thick crust of salt while baking is to make sure the skin wasn't overly broiled as so that the meat is tenderly roasted while the skin is broiled towards the end to make sure it's nicely golden brown and crispy. Hope this little trick will help you to get through your struggles. Please do let me know if it works ;) See you around~