Yeah when you submerge your wings in a brine (seasoned water) the chicken absorbs the seasoning as opposed to just lingering on the outside from traditional seasoning methods...this way it is tasty all the way to the bone....In my opinion it has to be done at least 24 hours preferably 48. I like the lawrys because its just a great seasoning salt with lots of good stuff in it, but you can season with what you like and what flavors you prefer...after a few experimental batches you will understand...I also do this with boneless chicken thighs which also taste great fried or grilled.
yeah regular tabasco isnt that great, i prefer texas pete or louisiana brand hot sauce. and that homemade bbq sauce is off the hook. carolina is the home of bbq, i got a collection from there of homemade bbq sauces vinegar based and tomato based.
If interested...hit me up on pm and I'll send you some real hot sauce...LOL...I'll put that shit in a mason jar, so it won't leak, and you can knock yourself out. It's great on fried chicken, mashed patatos, corn, tacos...anything.