Grilled Chicken Wings

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  3 lbs Chicken Wingettes Or Drumettes
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 tbsp Soy Sauce, Low Sodium
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  2 tsp Garlic powder
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.5 tsp 1/2 teaspoon ground black pepper
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  0.3 cup Unsalted Butter
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  0.3 cup Hot Sauce, Frank'S RedHot
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  0.5 tbsp Vinegar, White

Instructions

1. 1Pat the chicken wingettes and drumettes very dry with paper towels, then transfer to a large bowl. Add olive oil, low sodium soy sauce, garlic powder, kosher salt, and ground black pepper. Toss until evenly coated. Cover and refrigerate for at least 4 hours or overnight.
2. 2Remove the wings from the refrigerator and let them come to room temperature for 15–20 minutes.
3. 3Preheat your grill to medium-high heat (about 425°F). Working in batches to avoid crowding, place the wings on the grill and cook for 12–18 minutes, flipping every 4–5 minutes, until the internal temperature reaches 170–180°F and the skin is golden brown and crispy on all sides.
4. 4While the wings grill, make the sauce: in a small saucepan over medium heat, melt the unsalted butter with Frank's RedHot Sauce, whisking frequently, about 2–3 minutes until combined. Add the low sodium soy sauce and white vinegar, then whisk until smooth. Remove from heat and taste to adjust seasonings as needed.
5. 5Transfer the cooked wings to a large bowl and pour the sauce over them, tossing until evenly coated.
6. 6Divide the wings evenly into 4 airtight containers while still warm, distributing sauce with each portion. Cool to room temperature before sealing and refrigerating.