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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