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
1 Food 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.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Direct-Heat Grilling
- Temp: 450°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The 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.
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