Grilled Garlic Parmesan Chicken Wings are perfect for a Game Day and are so quick and easy to make and everyone loves them!
I am in full fall football swing and love a good cookout for game day! I can’t wait to go just to make these wings. Don’t you just love going to a tailgate or where you can’t wait to see everyone’s creations? A friend of mine goes to tailgates every weekend it seems and she is always updating me on new goodies that are popular.
Well, these wings are really only to be shared with those that you truly love. I am altogether serious on this one! I want to keep them all to myself. 😀
🐔 Ingredients
Garlic and Parmesan – These are the stars of the show! You just can’t get enough garlic and the mild cheese flavor from the parmesan complements it just perfectly. I highly recommend grating your own authentic parmesan. The pre-shredded or grated varieties usually have extra additives which I prefer to keep out of my cooking.
Chicken Wings – Definitely pick up a large pack from Costco or wait until they go on sale at the grocery store. These will be grilled with olive oil and tossed with the other ingredients later.
🔥 Instructions
Although we made our wings on the Big Green Egg, these work great on a gas grill as well!
Step One: Heat the grill to 350 degrees.
Step Two: Toss the wings with a little olive oil in a large bowl so they won’t stick to the grill grates. Then place all the wings on the grate and grill for about six to seven minutes and flip.
Step Three: Grill another six to seven minutes, checking to make sure the internal temperature reaches 165 degrees.
Step Four: While the wings are cooking on the grill, combine the melted butter, olive oil, parmesan, garlic cloves and roasted red peppers in a bowl and combine.
Step Five: Remove the wings from the grill and toss them in the melted butter mixture. Top with parsley and green onions or chives!
💡 Expert Tips
If you bought wings that are still in three segments, this video does a great job of showing how to separate them and locate the soft spot of where to cut them with no effort!
If you don’t want to cut your own, try to locate the separated wing parts at the grocery store. I love the little drumstick pieces as they are easier to grab one and eat!
Recipe FAQs
Yes! The best part of this wing recipe is that the few I had leftover reheated perfectly the next day. Winner winner! I took them out of the fridge and zapped them in the microwave for a quick leftover lunch. And they were delish! It was just as good as eating them straight off the grill.
Sure, if you don’t want to grill, you can bake them for 20-25 minutes on a wire rack on a sheet pan. You need the wire rack so that the air can flow underneath and make the skin crispy and not soggy!
If you don’t have a rack, you can make a mock one by folding aluminum foil into ridges to get the air up and under the wing. You do that by making stiff ridges of scrunched up foil every ½ inch or so.
It should look like this:
^ ^ ^ ^ ^ ^ ^ ^
You are trying to build the ridges like the upside-down V above! It works in a pinch!
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Grilled Garlic Parmesan Chicken Wings
Ingredients
Garlic Parmesan Coating
- 4 cloves Garlic minced
- 4 tbsp Butter melted
- 3 tbsp Olive Oil
- 3 tbsp Parsley chopped, fresh
- ¼ cup Green Onions chopped
- 3 tbsp Roasted Red Peppers diced
Chicken Wings
- 2 lbs Chicken Wings
- 4 tbsp Olive Oil
Instructions
Grill the Chicken Wings
- Preheat grill to 350 degrees over direct heat
- Toss chicken wings with olive oil so they won't stick on the grill
- Place chicken wings on hot grill and grill for 6-7 minutes and flip. Grill an additional 6-7 minutes until the internal temperature reaches 165 degrees.
Garlic Parmesan Coating
- Combine the melted butter, olive oil, garlic, parsley, diced roasted peppers, and paremsan cheese into a bowl and mix well. Set aside.
- After the wings are removed from the grill, toss them in the Garlic Parmesan Coating and top with green onions at the end. Serve hot.
Notes
Nutrition
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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