3 pounds of chicken wings
⅓ cup relatively mild hot sauce
4 tablespoons melted butter
1 tablespoon sherry vinegar or white vinegar
1 tablespoon minced garlic
salt and pepper


1.Cut 3 pounds of chicken wings into 3 sections and save the wing tips for stock. Toss the wings with a touch neutral oil to stay them from sticking.
2.Heat a charcoal or gas grill; the hearth should be moderately hot and therefore the rack 4 to six inches from the warmth . Leave 1 side of the grill cooler for indirect cooking.
3.make sure Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and therefore the wings are cooked through, 15 to twenty minutes. (You also can broil within the oven on a sheet pan, flipping wings halfway through.)
4.While the wings cook, combine 1/3 cup relatively mild sauce , 4 tablespoons melted butter, 1 tablespoon sherry vinegar or white vinegar, 1 tablespoon minced garlic, salt and pepper during a large bowl.
5.When the wings are cooked make sure to add them to the bowl with the sauce and toss to coat. Now put the wings on the recent a part of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on each side . (Or return to the broiler for a couple of minutes.)