These are excellent. You have to be patient to get them falling off the bone good (I use a tin from the dollar store I guess its approx 9x13 or so - get the wings to a simmer point for a while - then wings back and forth (out of the bath wings on the grill both sides for a while (5 minutes or so per side) - then back in the bath) (keep a tinfoil cover on the tin to keep the sauce simmering) - I like to cook them on medium heat which will cool down to medium - low at the end of the grilling process so you don't burn the wings when on the coals (about an hour or so). A couple libations - watching the Packer game with family and friends (small tv in the garage) - grilling wings - doesn't get much better than that!

Reviewed On: Oct. 21, 2009

Excellent on the grill - just like a very good french onion soup. We used a dollar store pie tin instead of individually wrapping each onion. Then covered the pie tin with tin foil for indirect grilling.

Reviewed On: Jun. 14, 2009

I made this on the Weber (on the 4th of July) - baked with grill covered for about 45 minutes. These turned out excellent - I added a little grill chicken seasoning with the Parmesan, salt and pepper. Will be making this again!

Reviewed On: Jul. 4, 2008