Grilled Chicken Wings

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  Chicken Wingettes Or Drumettes(1361g)
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  Olive oil(45g)

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

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  Soy Sauce, Low Sodium(45g)
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  Garlic powder(10g)
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  1/2 teaspoon kosher salt
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  1/2 teaspoon ground black pepper
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  Unsalted Butter(60g)
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  Hot Sauce, Frank'S RedHot(80g)
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  Soy Sauce, Low Sodium(8g)
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  Vinegar, White(8g)

Instructions

1. 1Pat the chicken wingettes and drumettes very dry with paper towels, then transfer to a large bowl.
2. 2In a small bowl, whisk together the olive oil, low sodium soy sauce, and garlic powder until combined. Pour the marinade over the wings and toss until evenly coated. Cover and refrigerate for at least 4 hours or overnight.
3. 3Remove the wings from the refrigerator and let them come to room temperature for 15–20 minutes.
4. 4Heat a large skillet or grill pan over medium-high heat until very hot (about 425°F). Working in batches if needed to avoid crowding, place the wings in the pan 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.
5. 5While the wings cook, make the sauce: in a small saucepan over medium heat, melt the unsalted butter with the Frank's RedHot Sauce (about 2–3 minutes), whisking frequently. Add the low sodium soy sauce and white vinegar, then whisk until combined. Taste and adjust seasonings as needed. Remove from heat.
6. 6Transfer the cooked wings to a large bowl and pour the sauce over them, tossing until evenly coated.
7. 7Divide the wings evenly into 4 airtight containers while still warm, then cool to room temperature before sealing and refrigerating.