Begin by adding each one of your chicken wings to a separate food safe bowl. To one bowl, add all the ingredients for the marinade for the chile lime wings, mix, cover and place in the fridge to marinate for at least 4 hours but ideally overnight. To another bowl, add the dry brine for your garlic parmesan wings, mix, cover and place in the fridge for at least 4 hours but ideally overnight. To the last bow, wait until the following day to add your chimichurri marinade. Mix the chimichurri in a bowl and add to the wings, cover and let marinate for 1-2 hours.

After all the wings have marinated, pull them out of the fridge and discard any excess marinade. Skewer them and set them aside until ready to cook.

Preheat your grill for direct cooking at medium heat (around 325F).

Add your wings to the grill and cook until they reach 165F internal (around 20-30 minutes of cooking). While cooking, make sure to flip the chicken wings as needed so they get an even crust on the outside. Once the wings are done, pull them off and let them rest for 5 minutes.

While the garlic parmesan wings are resting, add all the wings to a large bowl along with all the ingredients for the garlic parmesan sauce. Toss and mix thoroughly.

Pull all your wings off their skewers and place them on a platter. Make sure to serve with Primal Kitchen Ranch, Primal Kitchen Buffalo Ranch and Primal Kitchen Queso. Serve and enjoy!