Being a former restaurateur, I will keep flavor and nourishment in consideration even in the wilderness. Frogs are delicate tasting and fast cooking like fish, so they better retain their flavor and juices when held in the radiant heat over coals or to the side of a flame rather than directly in it. A skinned frog can dry in roasting, so I treat it differently. I'll first sear it over a hot flame to help it retain its juices, then finish roasting as described above. If I have rendered fat or oil, I'll coat the frog rather than searing it.
Maple syrup is also somewhat helpful.
Some overlook or even look down upon such humble fare as frogs, where in actuality native people are usually sustained more by such than by big game. So try not to be self-conscious about crawling around a pond with the neighborhood kids. You're practicing a foraging skill with noble roots and a gourmet's reward.