Start by seasoning the Ground Black Pepper (to taste) all over with Salt (to taste) and Chicken (8 piece). Set these aside in the fridge for at least 30 minutes.
Then, in a large bowl, make a milk bath by combining Milk (1 quart) with Hot Sauce (1 tablespoon). Put the chicken into the milk bath and marinate for at least 2 hours or overnight.
Remove the chicken from the marinade and pat dry with paper towels. Then season the chicken parts all over with a light dusting of Chili Powder (2 tablespoon).
Preheat an oven to 400 degrees F (200 degrees C).
Brush Grapeseed Oil (2 tablespoon) onto a baking pan and lay the chicken parts skin side down onto the baking pan. Put the tray of chicken into the oven and bake for 25 minutes.
Remove the chicken from the oven and lightly brush the chicken parts with Barbecue Sauce (1/2 cup). Turn the chicken over and now brush the skin side of the chicken with more barbecue sauce. Put the chicken back in the oven for 10 minutes.
Remove the chicken from the oven again, and brush the chicken with another layer of Barbecue Sauce (1/2 cup).
Put the chicken back in the oven for 10 more minutes and cooks until the sauce is set and the chicken has reached an internal temperature of 165 degrees F (75 degrees C).