The key to my wings is my Wilmington Grill www.wilmingtongrill.com. I can get it up to 500 degrees and there are no flare ups so the wings, while grilled, taste fried. I marinate them in Olive oil and garlic powder then I grill them for an hour and ten minutes, flipping once at 35 minutes. When they are done I dredge half of them in butter, minced garlic and then coat them with shaved Parmesan. Then I take the left over butter and garlic and mix that with Franks Red Hot and I dredge the rest of the wings in that. Serve with blue cheese.
that is a sick recipe. I am going to try I
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