Grilled Garlic Parmesan Chicken Wings Recipe

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.

How to Make Grilled Parmesan Garlic Wings

1. Preheat Grill: Prepare your grill for two-zone grilling. Target 450 – 500 degrees Fahrenheit in the grilling chamber.
2. 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.
3. 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.
4. 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.
5. 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.

Frequently Asked Questions (FAQ)

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.