TUSCAN CHICKEN WINGS (NOT BERTUCCI'S)
Board: Copycat/Restaurant Recipe Requests at Recipelink.com
From: Halyna - NY 8-27-2005
Adapted from source: Billk54

3 lbs. chicken wings
MARINADE:
2 cups red wine vinegar
1 bulb garlic, cloves separated, peeled and thinly sliced
1/2 bunch flat-leaf Italian parsley, leaves only, chopped finely
salt and freshly-ground black pepper

If necessary, separate the chicken wings into two pieces.

Combine the remaining ingredients, pour over the wings and marinate in the refrigerator for 2-4 hours. Note: Laurie marinates the wings for up to four hours, but I feel that keeping them in vinegar for more than two hours begins to 'cook' them.

Start a charcoal fire, and when it has burned to embers, that is to say, when the coals have a uniform gray coating around them, grill the wings for about four minutes per side.

Don't be tempted to move the wings once you've put them on the grill. You're seeking some good caramelization, and if you fuss with them as they're cooking, you're likely to leave the skin on the grill.

Season with salt and pepper, and serve immediately.