Grilled Chicken Wings

Instructions

1. If necessary, split the wings into flats and drumettes: Trim off the wing tips and discard. Split the drumette side of each wing from the flat side at the joint: wiggle your knife near the joint to find the “soft spot.” Slice down through the skin and separate. It should split fairly easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Pat the wings very dry and transfer to a large bowl or ziptop bag.
2. In a small bowl, combine the oil, soy sauce, garlic powder, salt, and pepper.
3. Pour over the wings and toss to coat (or seal the bag, removing as much excess air as possible, and turn to coat). Refrigerate for 4 hours or overnight.
4. When ready to grill, preheat your grill to 425°F. Let the wings come to room temperature.
5. Make the wing sauce: in a saucepan over medium heat, melt together the butter and hot sauce. Whisk in the soy sauce and vinegar. Adjust to taste.
6. Grill the wings for 12 to 18 minutes, until they reach 170 to 180°F and are cooked through and tender. Flip every 4 to 5 minutes to prevent scorching in places. Transfer to a serving plate or bowl and let rest a few minutes.
7. Toss the wings in the wing sauce, or serve with sauce on the side for dipping.