Cooking for 4 people
Ingredients
- 3 pounds
chicken wings (drumettes and flat wings)
- 3 cloves
garlic, minced
- 6 tbsp.
freshly squeezed lemon juice
- 1 tbsp.
red wine vinegar
- 2 tbsp.
olive oil
- 2 tbsp.
minced fresh parsley
- 1 tbsp.
minced fresh basil
- 1 tsp.
minced fresh thyme
-
hot sauce, to taste
-
kosher salt and ground black pepper, to taste
1Food Prep
If your chicken wings are whole, you will want to separate them into wings and drumettes.
Next, season the wings with kosher salt and ground black pepper, to taste.
Finally, in a large bowl, mix the wing sauce ingredients together, and set aside.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 450°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with tongs and oil the grate thoroughly.
Place the chicken wings directly over the coals.
Depending on the size of the wings, cook for about 5–7 minutes, flipping once halfway through cooking.
Your chicken wings are done when they reach an internal temperature of 175°F on a digital meat thermometer.
Add the wings to the bowl of sauce and toss to coat.
Serve immediately, and enjoy.
For safe meat preparation, reference the USDA website.
