Brush the chicken wings with olive oil and season well with salt and pepper. Grill over low heat, turning every 10 minutes, until the skin is crispy and golden and the chicken is cooked through.

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Place the wings in a large bowl, sprinkle with 1 tablespoon of the salt and pour in 2 cups of the buttermilk, completely submerging the chicken. Cover and chill at least 1 hour.