Minced garlic instead of garlic powder

that would be 48 cloves

You can never use too much garlic ... and you didn't say how much meat you were doing, but finely minced fresh is preferable to powder except in a dry rub. The math above needs to be taken with caution as it's not correct.

Love to see the recipe if you can share it ..

Aha ... here in Kenuckistan ... 1 tbs = 2½ tsp. 

8 cloves equals 1 tsp
24 cloves equals 1 tblsp
48 cloves equals 2 tblsp

sounds like way too much unless you have a truckload of wings

You are doing wings so yes, you are using a dry rub.  Using fresh would cause a soggy bitter mess.

Fresh isn't always better (depends the context).

Could be using a marinade ... he didn't elaborate!

I try not to assume ... 'cause it usually bites me on the  ........

man that embedded you tube is sweet.

Does that really work????? Hard to believe that would peel the garlic.

last time i made a lechon asado it worked with about 40 pieces, it took about  a minute and and a half, maybe i put too many in there, but no hand peeling, they were completely peeled. i didnt believe it til i tried it. i seen you can use tupper ware, but the stainless makes more sense to me, i used ss mixing bowls, one slightly smaller than the other.