For the marinade:
2 tablespoons ground mustard
2 garlic cloves, crushed
1 tablespoon crushed red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoon brown sugar
½ tablespoon paprika
1 tablespoon onion powder
1/3 cup red wine vinegar
1 cup canola oil
Kosher salt and freshly ground pepper
8 chicken bottoms
For the sauce:
2 cups ketchup
1/2 cup red wine vinegar
½ cup brown sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon soy sauce
Make the marinade:
Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
Pat chicken dry and place in a large glass bowl or baking dish. You can even use a Ziploc bag but do not marinate in a foil pan. Add prepared marinade and turn chicken pieces to coat all side. Refrigerate at least 1 hour or up to 8 hours.
Grill the chicken:
Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a high and brush grates well with a strong grill cleaning brush. Wipe grates with an oil-dampened paper towel and turn off one burner or pile charcoal to one side of the grill. This will give you a medium temperature atmosphere, of about 300 degrees.
Place the chicken halves on cooler side of the grill, meat side down. Cover grill and cook for about 35-40 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes.
While the chicken is cooking prepare the sauce:
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 30 minutes or until reduced and thick.
Brush the chicken with the barbecue sauce during the last 5 minutes of cooking.
Remove from grill and serve immediately.