1/2 c. white vinegar
1/3 c. salad oil
1 1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1 clove garlic, minced
1 tsp. paprika
1 1/2 tsp. tomato paste
6 to 8 drops Tabasco sauce
1/2 tsp. minced onion
1 1/2 tsp. salt

Mix above ingredients together and let stand in refrigerator 24 hours ahead of preparing chicken. Wash fryer chicken legs, thighs, and breasts. Dry. Have coals ready but not too hot. Brush chicken parts with melted butter and sear for 5 minutes on each side. Turn every 5 minutes, cooking each side after brushing with sauce. Allow 30 to 45 minutes on slow fire.