1 frying chicken, cut up, 3 to 3 1/2 lb.

SAUCE:

3 tbsp. finely chopped onions
1 tbsp. water
3 tbsp. brown sugar
1 tbsp. cornstarch
1 tbsp. orange juice
1 tbsp. red wine vinegar
1 (8 oz.) can tomato sauce
Dash of Tabasco sauce
1 tbsp. dry mustard
1/2 tsp. black pepper
1 tsp. dry sage leaves

Wash chicken pieces. Pat dry with paper towels. Set aside. Keep at room temperature for at least 1 hour before grilling.

In a large saucepan, combine onion, water broth sugar, cornstarch, orange juice, vinegar, tomato sauce and all spices and remaining ingredients except the sage leaves. Bring to a boil. Simmer sauce, uncovered, for about 10 minutes, stirring until it thickens. Add sage leaves.

Prepare coals. When ash is gray, place chicken pieces on rack. Baste with sauce. Grill chicken about 6 inches from hot coals for 35 to 45 minutes, turning and basting frequently until done. 4 servings.