Christine's Wings

1 large pack wings (approximately 2 dozen whole wings).  Cut the tips off and cut in half at the joint.
Sriracha sauce
2 tbsp garlic powder
2 tbsp black pepper
Coat wings in garlic powder and sriracha sauce.  Let sit at least 4 hours in the fridge.

Grill, turning every 2 minutes, until skin is crispy, approximately 16 minutes.

Let cool 5 minutes.

Melt 1/4 c butter and mix with 1/4 c Cholula hot sauce.  Coat wings in sauce.

Notes:  The first time I did this I added salt to the marinade - don't because the hot sauces have salt already.