Directions
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Step 1
In a large shallow plastic container with a sealing lid, place dry
Chicken Wings (4 lb)
in a single layer. Add
Garlic (1 Tbsp)
,
Ground Black Pepper (1/2 Tbsp)
,
All-Purpose Seasoning (1/2 Tbsp)
and
Vegetable Seasoning Mix (1 tsp)
. Toss them with your hands to coat well.
Step 2
Add
Barbecue Sauce (1 cup)
and
Frank's® RedHot® Sauce (1 1/2 cups)
. Toss with your hands to make sure every wing is fully coated.
Step 3
Refrigerate for at least 24 hours, up to 48 hours. Every few hours, shake the container to move the wings around in the marinade.
Step 4
When ready to grill, heat grill to 400 degrees F (205 degrees C). Lower temperature to medium-low, around 300 degrees F (148 degrees C), and grill wings for about 20-25 minutes, turning frequently until juices run clear and meat is no longer pink.
Step 5
Serve with celery, carrots, and your favorite wing dipping sauce.
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