In a large bowl, mix all the ingredients to the beer brine and stir until the salt and sugar have disappeared. Add the chicken to the beer brine, cover and place in the fridge for at least 4 hours but ideally overnight.
Next day, strain the chicken wings and discard the beer brine. Pat the wings dry and lightly season with some garlic salt. Set aside until ready to cook.
Preheat a medium high fire (around 350F) for direct grilling.
Add the chicken wings to the grill and cook for 7-9 minutes per side or until they are 165F internal. Once they are done, pull them off the grill and preheat a cast iron skillet over the fire with the peanut oil. Once the oil is 350F, add the chicken wings into the skillet to fry for 3-4 minutes. Cook them in batches if needed as to not overcrowd the frying pan. When the wings are done, pull them off and let them cool for 2-3 minutes.
As you are frying the wings, melt some butter in a skillet and add the parmesan, garlic and red chili flakes to the mixture. Toss the wings in the garlic parmesan sauce until evenly coated. Lasly, add some chopped parsley to the bowl and finish tossing until it is all over the wings.
Serve the wings and enjoy!