Posting this for my daughters, who always loved my father's Carolina barbecue chicken. I will give instructions for both oven preparation and grill preparation. Just remember - slow coals, lots of dipping and turning!
Melt the margarine in the quart of vinegar over medium heat in a medium saucepan. Stir in the red pepper flakes.
OVEN METHOD: Dip chicken pieces in the vinegar sauce and place skin-side up in a greased metal 9x13" pan or 2 pans if necessary. Bake in a 400° oven, spooning a little of the vinegar mixture over the chicken pieces every 15 minutes or so, for 1 hour, or until chicken is well done. Switch to broiler for 5-10 minutes to crisp and brown the skin on the chicken pieces. Place chicken pieces on serving platter, and combine pan drippings with remaining vinegar sauce on the stove and bring to a boil. Serve with the chicken and Texas toast.
GRILL METHOD: Make a nice bed of charcoal and position grill rack high over it, so the heat is not too intense. Dip chicken pieces in the vinegar sauce and place on grill, turning frequently. Continue to dip in the sauce each time you turn the pieces. Grill slowly until chicken is cooked through and skin is brown and crispy. Heat sauce to boiling and serve with chicken and Texas toast.