Nell's Barbecued Chicken 1 large frying chicken (4-5 lbs), cut up Salt and pepper 1/2 c. cider vinegar 2-3 tbsp. Texas Pete (half a small bottle) 1/3 stick butter (optional) 3 heaping tbsp. paprika Salt and pepper chicken and place on large, shallow-sided roasting pans, skin side down. Top with bits of butter, if desired. Combine vinegar and Texas Pete (or other bottled hot sauce) and pour over. Cover with foil and put in pre-heated 375 degree oven. Bake for 30-45 minutes and then remove foil and turn chicken over. Move to center and stir paprika into the juices, mixing well. Spread chicken back out, baste, and continue cooking, basting frequently, until most of liquid evaporates and chicken is richly colored and tender, approximately 30-45 minutes more. NOTE: For 4-5 lbs. of "Hot Wings", use 1/2 c. cider vinegar, 8 tbsp. Texas Pete, and 3 heaping tbsp. paprika.