1 teaspoon black pepper
1 teaspoon salt
2 garlic cloves
1/4 cup freshly squeezed lemon juice
1 teaspoon crushed red pepper
dash hot pepper sauce or to taste
1/4 cup canola or olive oil
1 1/2 pounds chicken wings
Place the pepper and salt in a medium bowl. Add the garlic cloves and crush into the salt and pepper to make a thick paste. Add the lemon juice, crushed red pepper, and hot sauce. Whisk in the olive oil slowly until well combined. Place the chicken wings in a large sealable plastic bag. Add the marinade and seal the bag tightly. Shake the bag well to coat. Refrigerate for 12 to 48 hours. Remove the chicken wings from the refrigerator and let sit at room temperature for 25 to 30 minutes while heating the grill. Grill over medium high heat, flipping frequently and brushing with the marinade for 15 to 20 minutes or until cooked through. Do not brush the wings with the marinade for the last five minutes to make sure the juices all cook thoroughly. Discard the marinade. Serve hot, at room temperature or chilled. The wings can be refrigerated for up to 2 days before serving chilled, or reheated. 6 servings.
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