Set up the grill for indirect heat:

For charcoal, ready the coals and position them in 2 piles leaving a clear space in between the piles.

For gas with 3+ burners, light the first and third burners leaving the middle off. Set for medium heat.

Cut the wings off the chicken and set aside. Butterfly the chicken by cutting through the breast bone and open the chicken up and then flatten with the palm of your hand. Generously salt both sides of the chicken and the wings.

In a medium sauce pan, add the vinegar, butter, and red pepper flakes over high heat. Bring to a boil then immediately remove from heat.

When the grill is ready, place the chicken and wings skin side up directly over the cleared area. Cook for 15-20 minutes basting with the vinegar sauce several times. Flip the chicken, add more salt, and cook for 15 minutes basting several times. Flip again and salt. Cook for 15 minutes basting several times. Flip once more and cook for 15 minutes basting several times. Move the chicken directly over the flames and cook for 5 minutes until the skin is slightly charred and the internal temperature reads 165 degrees. Remove the chicken from the heat and cut into pieces or halves.