Here's something I came up with by a lot of trial and error. It turns out, the one thing that was holding me back from getting the wing I was after was using fresh parmesan cheese in my basting mixture. So all you Kraft Parmesan Cheese haters can stop reading here. Cuz we're breaking out the green can
This is more of a method, but I think my guesstimations on quantities are close.
For about 14 pieces, 7-8 whole wings being grilled indirect.
Gently melt about 3/4 stick of butter with 5-6 decent sized minced cloves of garlic in it. I use a small 1 qt sauce pan. Really low heat, add the garlic as you mince it and swish the pan. After the butter has melted and you start to smell the garlic, turn the burner off and let it sit with the heat off while you grill the wings. The butter should still look whole and not separated.
When the wings are close to done, turn the burner back on low and add the canned parm cheese, 2-3 TBS(?). Stir until the cheese is melted, or as much as it can, into the mixture. Your basting sauce is done.
Brush the wings once on each side with this mixture, making sure NOT to get any garlic on the brush. You just want the butter and cheese. Getting any garlic on the wings will only burn it, just like it would with fresh parm.
When the wings are plated, pour the buttery garlic onto them and then top fresh grated parm.
I typically season the wings with garlic powder, salt and pepper while grilling them for this. Season in the beginning.
A slight changeup is to add a little hot sauce to the basting mixture, or even smoked paprika.
This is my favorite way to make garlic parm wings. They have a strong parm taste and just the right amount of sweet tasting garlic.