Step 1

Combine chicken and marinade in a large zipper bag. Seal bag turn over several times to coat.

Step 2

Refrigerate 2 hours.

Step 3

Prepare grill for indirect grilling by placing a sheet of foil on one side of gas or charcoal grill to catch fat drippings.

Step 4

Heat opposite side of grill to 300°F.

Step 5

Place wings on sprayed grilling mesh and set on foil side of grill.

Step 6

Close lid and grill 30 minutes. Then add 6-8 extra charcoal briquettes to charcoal fire to keep heat going.

Step 7

Close lid and grill for 1 more hour or until tender.

Step 8

While wings are slowly grilling, combine sour cream, green onions and garlic in a blender or food processor and process to a smooth texture.

Step 9

Serve wings with sauce.