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)
Vegetable Seasoning Mix (1 tsp)
. Toss them with your hands to coat well.
Barbecue Sauce (1 cup)
Frank's® RedHot® Sauce (1 1/2 cups)
. Toss with your hands to make sure every wing is fully coated.
Refrigerate for at least 24 hours, up to 48 hours. Every few hours, shake the container to move the wings around in the marinade.
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.
Serve with celery, carrots, and your favorite wing dipping sauce.