Chicken Wings

3 pounds chicken wings, separated into drumettes and flats (or wingette)

For the Italian dressing marinade:

¼ cup olive oil

3 tablespoons red wine vinegar

1 tablespoon lemon juice, freshly squeezed

2 teaspoons dried oregano

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon minced garlic

1 teaspoon salt

¼ teaspoon freshly ground black pepper

For cooking and serving:

high-temperature cooking oil or nonstick spray, for grilling

Gardinera, for serving

Prepare the Chicken Wings:

Whisk together all ingredients for the marinade. Pat the wings dry if needed, then toss in the marinade. Marinate in the refrigerator overnight or at least 4 hours. Remove the chicken wings from the refrigerator at least 30 minutes before grilling.

To grill:

Heat the grill to medium-high heat, about 350˚F - 400˚F. Lightly grease the grates with high-temperature cooking oil or nonstick spray. Season the wings with salt and pepper and place the wings in a grilling basket or over indirect heat and cook for 15-20 minutes, turning every 5-10 minutes.

Remove from the grill basket and place over direct heat, continue grilling for another 5-7 minutes to get color on the wings. Cook to an internal temperature of 175˚F for the best bite. Serve with Gardinera on the side.

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