Ingredients

The following ingredients have 5 Servings
  • 4 pounds chicken wings cut into flats and drumettes (tips discarded)
  • 1/2 cup lemon juice (fresh squeezed)
  • 1/2 cup light brown sugar (packed)
  • 1/4 cup olive oil
  • 12 cloves garlic skins removed
  • 1/4 cup fresh oregano roughly chop
  • 1/8 cup fresh flat leaf parsley rough chop
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper

Instruction

  • Place the cut chicken wings in a gallon sized plastic bag and set aside.
  • Place the lemon juice, brown sugar, olive oil, garlic, oregano, parsley, salt, and pepper in a food processor and pulse until smooth.
  • Pour marinade over the wings and make sure they are coated, tossing the bag around. Place in the refrigerator for at least 2 hours, up to overnight. Try to turn the bag every few hours so the wings marinade evenly, but if you can't, no big deal.
  • Take the wings out of the marinade and place them in a bowl. Add the remaining marinade to a small saucepan or skillet and bring the marinade to a simmer over medium heat, remove for the heat immediately and set aside.
  • Preheat the grill to medium heat. Oil the grates and place the wings on the grill. Baste the wings every couple of minutes while the wings cook, especially after turning. Discard marinade and stop basting about half way through.
  • Continue cooking until the wings reach an internal temperature of at least 165°F degrees but try not to over cook too much, about 20 minutes total. Really try and get a good char on the outside. If you see some of the wings are not charring, but they are almost cooked through, place them over a hotter part of the grill to finish. This is where the most flavor comes from. Serve and enjoy.