1/4cuphot pepper saucecan use any variety of hot wing sauce you would like.
2Tbspbutter or margarine, cubed
Place chicken, pickle juice, and minced garlic into a Ziploc bag large enough to fit all the chicken. Seal, removing as much air as possible, and refrigerate at least one hour, or up to 24 hours.
Drain chicken, rinse, and pat dry. Pour soy sauce over chicken pieces and stir to coat. Combine remaining spices, adding ground cayenne pepper if making the spicy version, and sprinkle mixture over the chicken and stir to coat.
Allow chicken to sit in spice mixture at room temperature while oven is heating to 375 degrees F., about ten minutes.
Line two half sheet pans with foil, and lightly coat with nonstick spray. Arrange chicken on sheets so that it doesn’t touch and bake for 45-60 minutes, until chicken reaches 160 degrees F., and the skin is crispy.
For the spicy version, put hot pepper sauce and butter in a large bowl, add hot chicken and toss until butter melts into the sauce and chicken is completely coated. Serve immediately.