Place wings in full-size steam table pans. Combine cilantro, garlic and oil in food processor bowl and process until puréed. Remove from processor bowl and rub on chicken. Cover and marinate below 40 degrees F for 24 hours, turning occasionally.

 

Char-grill over medium heat for 6 to 8 minutes on each side or until chicken is no longer pink. Remove from grill. Keep warm above 140 degrees F.

 

To assemble single serving: Arrange 5 wings on plate. Ladle 1/4 cup sauce over wings. Garnish plate with 1 parsley sprig.