I really like this sauce It is definitely garlicky. You won’t bite into a wing and think to yourself “I thought this was supposed to have garlic in it.” It brings the garlic.
Prepare the wings by cutting off the tips and separating the flats and drumettes.
Divide the wing pieces into two large baggies. Add a batch of the wing marinade to each. Seal and gently shake to coat. Refrigerate for at least an hour, tossing every once-in-a-while.