Grilled Garlic Parmesan Chicken Wings

Grilled garlic parmesan wings on a plate with ranch dipping sauce.

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5 from 1 vote

Grilled Garlic Parmesan Chicken Wings

Savory and delicious grilled chicken wings finished with melted butter, Parmesan cheese, lemon, and garlic sauce.

Prep Time15

Cook Time15

Butter Sauce Cooking Time10

Total Time40

Course: Appetizer

Cuisine: American

Servings: wings

Author: Mary Cressler

Cost: $15

Equipment

1 Long Tongs
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

Crispy Wings:

To get extra crispy skin on the grill it’s important to dry brine and leave the seasoned wings in a fridge, uncovered, for up to four hours. This will allow airflow to dehydrate the wings to help them get crisp.

You can also add cornstarch 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.

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