In a bowl, combine Franks Redhot Sriracha Chili Sauce and vinegar. Whisk well. Add wings and toss to coat. Refrigerate to marinate for 3 hours or overnight.
Service
Set grill to medium. For each serving, grill 1 pound wings, turning frequently, until well marked and an internal temperature of 165°F is reached.
Toss wings in 1/3 cup Cattlemen's Kansas City Classic BBQ Sauce. Plate as desired and serve hot.
Chef's Tip!
For a for a spicier sriracha sauced BBQ wing, mix the BBQ sauce with up to 50% sriracha sauce.
