Prep the wings by patting them as dry as possible with a paper towel. Place the wings in a plastic bag and add the salt and the baking powder into the bag. Seal it and shake the chicken wings so they are fully coated. Refrigerate for at least an hour to allow the baking powder to absorb moisture.

To make the sauce, melt the butter on medium low heat. Add in the tomato sauce, garlic, and spices. Once this is combined, add in the half and half and allow it to heat through. Add tabasco as desired for heat to your liking and season with salt. Set the sauce aside.

To grill, preheat a charcoal or gas grill to 400 F. You can grill over direct heat (hot and fast method) or over indirect heat. Both work great. I choose to use direct heat for quicker cooking but this requires more attention. Place the chicken wings over the hot coals or flame of the grill. Turn every few minutes until the skin is crispy and the internal temperature reaches a minimum of 165 F. I prefer to cook my wings a little closer to 180F because I find it provides a better texture and helps break down the dark meat a bit more.

Remove from the heat and toss the wings in the sauce before serving!