4 - 5lbsfresh chicken wingscut at joint, tips discarded
½TBall purpose seasoning of choicewe use Sazon
1tspvegetable seasoning mixsuch as McCormick "Just a Pinch"
1cupBBQ saucesweet + sticky type
1 ½cupshot sauceFrank's Red Hot
Wash and trim chicken wings. Cut at the joint and discard tips. Pat dry.
In a large shallow plastic container with a sealing lid, place chicken wings in a single layer. Add garlic, pepper, and seasoning. Toss them with your hands to coat well.
Add BBQ sauce and hot sauce. 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. Lower temperature to medium low (around 300) 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.