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Craving some tasty wings? Try this easy and delicious Garlic Parmesan Chicken Wings recipe that will have your taste buds dancing. With simple ingredients and minimal prep time, these wings are perfect for a quick and satisfying meal on the grill.
We always have wings on the menu for parties, gatherings, or even football season. Whether our Smoked Buffalo Wings or these amazing Garlic Parmesan Wings, we ensure everyone is satisfied on game day. This is the perfect crowd-pleasing party appetizer.
Table of Contents
Ingredients for Garlic Parmesan Chicken Wings
The exact ingredient portions are in the recipe card.
- Chicken Wings – Ideally you want to buy chicken wings (or party wings) already separated into drums and flats. One pound of wings will average 12 wings. We use 2 pounds for this recipe.
- Seasoning – We mix kosher salt, granulated garlic, coarse black pepper, paprika, and cayenne for heat for a simple rub. You can also use our dry rub for wings, which has a few additional ingredients. We like granulated garlic over garlic powder because it’s the same consistency as the kosher salt. If all you have is garlic powder, use half the portions.
- Butter – We prefer unsalted butter so we can add the flavor in. In this case, the chicken wings have a good amount of salt in the dry rub.
- Parmesan Cheese – The sharp flavor is best if using fresh Parmesan. We recommend buying the block of fresh Parmigiano-Reggiano and using a good micro plane to shred it finely. Freshly grated Parmesan adds a great flavor profile compared to the store bough grated version.
- Garlic Cloves – We use fresh garlic and mince it for the garlic Parmesan wing sauce.
- Lemon – We add fresh lemon juice to the melted butter to add some acidity and nice bite.
- Dipping Sauce – We like a classic Buttermilk Ranch Dressing if using a wing dip. Alternatively, you can just go with classic blue cheese dressing if that’s your thing.
You can always add slices of carrots and celery as a side. You know, veggies!
Preparation
If your wings are not separated into drums and flats, use a sharp knife to separate them on a cutting board. Cut along the joint separating the drum and flat. Do the same with the wing tip. Discard the wing tips or freeze them and use them for homemade chicken stock.
Place a wire rack on a rimmed baking sheet and evenly distribute the wings. Pat dry the wings with a paper towel. We want to remove any excess moisture before grilling.
Seasoning
In a small bowl combine the dry ingredients. Place the wings in a large bowl and toss with the seasoning mixture. Be sure the wings are all coated. Place them back on the wire rack.
Chef’s Tip
To get extra crispy skin on the grill it’s important to dry brine and leave the seasoned wings in a fridge for up to four hours. This will allow airflow to dehydrate the wings to help them get crisp.
You can also add corn starch to your dry rub to help speed up the crispiness if you don’t have time to dehydrate. Don’t bother with baking powder, it’s corn starch that’s the active ingredient to crisp up the skin.
How to Make Grilled Parmesan Garlic Wings
- Preheat Grill: Prepare your grill for two-zone grilling. Target 450 – 500 degrees Fahrenheit in the grilling chamber.
- Grill Direct: Place the seasoned wings on the grill grate over direct heat. Grill direct for 4 minutes or until you see them brown. Then flip using long tongs and continue to grill an additional 3-4 minutes until they are browned. Do this one more time for 3 minutes then move the wings to the indirect side of the grill and close the lid.
- Grill Indirect: Finish grilling over indirect heat until the internal temperature of the wings reaches 175 – 180 degrees Fahrenheit. Remove from the grill and place the wings in a large bowl.
- Make the Sauce: Place a cast iron pan or pot over direct heat and place butter in the pan. After the butter has melted, but NOT boiling (about 4-5 minutes), add Parmesan cheese, minced garlic, and lemon juice. Stir to combine, and remove from heat.
- Toss Wings and Serve: Place the sauce in the bowl with the wings. Toss the garlic butter sauce so it coats the wings. Serve with any dipping sauce.
Oven Modification
If you don’t have a grill you can set your oven to 375 degrees Fahrenheit using convection mode. Bake for 167 – 20 minutes or until the internal temperature of the wings reaches 175 – 180 degrees.
On stove top over medium heat make the garlic parmesan sauce using the same directions.
Leftovers and Reheating
If you have any left over, store them in an airtight container in the refrigerator. To reheat them, place back on a sheet pan and in an oven pre-heated at 350 degrees. Bake until they reach an internal temperature of 160 degrees.
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Frequently Asked Questions (FAQ)
You should cook chicken wings to 175 – 180 degrees Fahrenheit. This will help them crisp up and allow the fat from the skin to render. Sometimes we’ll go as high as 200 degrees compared to a chicken breast. Use a good instant-read thermometer to measure for doneness.
If you buy whole wings that need to be trimmed into flats and drums, you will have wing tips left over. We do not recommend cooking them as they have very little meat. It’s best to freeze them and use them for homemade chicken stock.
Wine Pairing for Garlic Parmesan Chicken Wings
For white wine, the savory seasoning and buttery lemon sauce make these grilled wings perfect with a crisp fruity Sauvignon Blanc. A buttery Chardonnay is also equally delicious.
If reaching for a red wine go for something on the lighter side like Pinot Noir or even a Beaujolais.
Other Wing Recipe Inspiration
Food Recipes
Grilled Chicken Wings With Crispy Skin
Poultry Recipes
Grilled Buffalo Chicken Wings (with Crispy Skin)
Poultry Recipes
Smoked Wings with Thai Chili Sauce
Poultry Recipes
Honey Bourbon Grilled Chicken Wings
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Grilled Garlic Parmesan Chicken Wings
Equipment
- 1 wire rack
- 1 Sheet Tray
Ingredients
Seasoning
- 1 tablespoon kosher salt
- 1 tablespoon granulated garlic
- 1 tablespoon coarse black pepper
- 1 tablespoon paprika, (We do not use smoked paprika as it can get bitter when grilled)
- ¼ teaspoon cayenne pepper, (Optional if you want some heat)
Garlic Parm Wings
- 2 pounds chicken wings, (Drums and flats, the typical volume is 12 wings per pound)
- ½ cup unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- ¼ cup freshly grated Parmesan cheese
- ¼ cup ranch dipping sauce, (Optional for dipping)
Instructions
- Prep: Prepare your grill for two-zone grilling. Target 450 – 500 degrees Fahrenheit in the grilling chamber. In a small bowl combine the dry ingredients for seasoning. In a large bowl, place the wings and toss with the wing seasoning.
- Grill Direct: Place the seasoned wings on the grill grate over direct heat. Grill direct for 4 minutes or until you see them brown. Then flip using long tongs and continue to grill for an additional 3 minutes until they are browned. Do this one more time for three minutes then move the wings to the indirect side of the grill and close the lid.
- Grill Indirect: Finish grilling over indirect heat until the internal temperature of the wings reaches 175 – 180 degrees Fahrenheit. Remove from the grill and place the wings in a large bowl.
- Make Sauce: Place a cast iron pan or pot over direct heat and place butter in the pan. After butter has melted, BUT NOT BOILING (about 5-6 minutes), add Parmesan cheese, minced garlic, and lemon juice and remove from heat.
- Toss and Serve: Place the sauce in the bowl with wings. Toss the garlic butter sauce so it coats the wings. Serve with any dipping sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The sauce is so rich and delicious, the lemon juice really makes it shine. Great for wings.