TRIPLE-HOT CHICKEN

2 1/2 lbs. chicken drumsticks, thighs and/or wings
3/4 cup apple cider vinegar
3/4 cup granulated sugar
2 tbsp bottled hot pepper sauce
1 tbsp chili powder
1 tbsp onion powder
1 tbsp garlic powder
1/2 tsp cayenne pepper

Preheat grill to medium (if using gas grill), or until charcoal is covered with gray ash and is medium-hot.

Meanwhile, combine vinegar, sugar, pepper sauce, chili powder, onion powder, garlic powder and cayenne to make hot sauce; mix well. Set aside 3/4 cup of mixture to serve as dipping sauce; use remaining for basting.

Place chicken on grill. Brush with basting sauce. Grill for 15 minutes (10 minutes for wings), basting (up until the last 5 minutes). Turn chicken over and baste again. Basting often, grill for 15 to 20 minutes more (10 to 15 minutes for wings) or until internal juices run clear. Discard leftover basting sauce.

Serve chicken with reserved hot sauce.

Serves 6
Source: National Chicken Council