Combine the salt and water in a large bowl or container. Stir until the salt is dissolved then add the chicken. Refrigerate for 4 hours.
Combine 3/4 cup of cornstarch and 2 teaspoons of baking powder in a bowl or large baggie. Working in patches, remove the chicken pieces from the brine and pat dry. Transfer to the cornstarch mixture and coat well.
In a separate bowl, whisk together the remaining 1/2 cup of cornstarch, 1 teaspoon of baking powder and 3/4 cups of flour. While still whisking, pour in the beer and create a smooth batter.
Fire up your grill with the Vortex. Get the coals good and hot, just ashed over.
Remove the chicken from the cornstarch mixture and shake off any excess. Dunk into the batter a few times and shake off any excess. Transfer to the grill around the Vortex.
Once the chicken hits 165 F as measured in several locations, brush several times with the sauce. Alternatively, remove the chicken from the grill and dunk into the sauce.