24-30 Chicken wings (may cut into 2 pieces each)we like ours in 1 big piece
2 bottles of Hot sauce (your choice)
2-4 Tbsp. butter (NOT margarine)
2-4 Tbsp. salt (NOT iodized salt)
enough water to cover all wings
garlic powder or garlic salt
If you are not cutting your wings into pieces fold them so they stay folded.
In a large bowl that has a lid, (big enough to hold all the wings) place your 2-4 tbsp of non iodized salt and pour in a little bit of water to dissolve the salt. Once salt is dissolved place all chicken wings in bowl and cover with cold water. Let soak in salt water in the refrigerator for at least 4 hours. If you have cut them into 2 pieces each it should only take a couple of hours.
Take wings out of water, and discard water. Rinse salt brine off of chicken and pat dry.
Sprinkle chicken with spices of your choice and prepare the grill. Grill chicken until completely cooked through. Needs to reach an internal temperature of 160.
While chicken is grilling you can prepare your sauce.
Empty both bottles of hot sauce into a saucepan and add butter. Let sauce come to a boil. Turn off heat. (Tip: Do Not take a deep breath over this sauce it will choke you, I learned from experience ha)
When your wings are cooked, turn sauce back on and bring to a boil. Start dipping your wings into the sauce, making sure they are coated very well. (My family likes a lot of sauce on wings so I let the wings sit in sauce for a couple of minutes)
Repeat with all wings, the longer the sauce boils the thicker it will get.