Garlic, butter, and a reckless amount of cheese. These are basically garlic bread that learned to fly. Crispy from the grill, then tossed in melted butter and minced garlic, then dredged in shaved Parmesan and chopped parsley until they look like they’re wearing a fur coat.
Your lactose-intolerant friends will cry just looking at them. Your other friends will eat seven each and pretend they only had three.
Garlic Parmesan Wings
Buttery, garlicky, generously coated in shaved Parmesan and parsley. Garlic bread in wing form.
Ingredients
- 1 kg chicken wings
Rub
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp granulated garlic
Sauce
- 125 g unsalted butter
- 4 cloves garlic minced
- 1/2 cup Parmesan grated
Topping
- extra Parmesan and chopped parsley
Instructions
Method
- Toss wings in salt, pepper, granulated garlic. Rest 15 minutes.
- Grill at 190°C (375°F) on indirect heat for 45-60 minutes, flipping halfway.
- Melt butter, add minced garlic, cook 1 minute (don't burn it).
- Toss wings in the garlic butter, then immediately add half the Parmesan and toss again.
- Plate, top with remaining Parmesan and chopped parsley. Serve hot.
Nutrition
Notes
Use real Parmesan. The shelf-stable green-can stuff doesn't melt the same way. A wedge from the deli is worth the extra two bucks.
Crispy upgrade. Pat the cooked wings with paper towel before tossing — drier surface holds more cheese.