Sicilian Barbecued Chicken
4 Cloves garlic, minced
1 Teaspoon kosher salt
2 Tablespoons butter, at room temperature
½ Teaspoon hot pepper sauce
4 lbs chicken wings
2 Lemons, squeezed
2 Oranges, squeezed and zested
½ Cup olive oil
2 Tablespoons orange liqueur
2 Tablespoons barbecue sauce
1 Cup black olives
2 Lemons, halved, and fresh parsley for garnish
Mash the garlic, salt, butter and hot pepper sauce together in a bowl to make a paste. Spread under and over the skin of the chicken wings.
Preheat gas grill on HIGH, then reduce heat to LOW, hang the chicken legs and wings from the rack, then place the drip tray on the grill and the wing rack in it. Fill the drip tray with water or juice and check it occasionally to ensure it does not go dry, cook for 30 to 45 minutes.
Meanwhile, in a large, deep bowl, whisk together the lemon and orange juices, orange zest, olive oil, citrus liqueur and barbecue sauce. Stir in olives.
Add the hot, cooked chicken wings to the bowl and turn them in the dressing. Serve the chicken, its dressing and the olives garnished with parsley and lemon halves.