Stir butter, hot sauce, sugar and vinegar in a pan over medium-low heat until butter has melted. Remove from heat. In a large ziplock bag, mix cayenne, 1 tsp. pepper, 2 tsp. salt and flour. Add half of chicken and toss until well coated. Marinate in the refrigerator for at least 30 minutes. When ready to grill, remove from refrigerator and thread 4-5 pieces of chicken per skewer. Pre-heat grill for high heat. Lay skewers on well-oiled grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
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