Grilled Garlic Parmesan Chicken Wings

Football is back this weekend, and that means one thing—game day spreads are officially in play. Fire up the crowd with Grilled Garlic Parmesan Chicken Wings. Crispy, smoky, and finished with a bold hit of garlic and parmesan, these wings set the tone for a season of gatherings, touchdowns, and backyard celebrations.

Game day grilling isn't just about food—it's about atmosphere. These wings bring the flavor that keeps friends close to the grill and guests reaching for seconds. The combination of rich garlic butter, melted parmesan, and smoky char delivers a bite that's as satisfying in the first quarter as it is in overtime.

Great flavor starts with the right equipment. American Made Grills, proudly handcrafted in the USA, are built for precision, durability, and unforgettable gatherings. Whether you grill with propane, gas, or charcoal, American Made Grills can transform your grilling game. Designed for performance, they give you the confidence to serve bold flavors and perfect results every time the whistle blows.

Kick off the season right—fire up your grill, gather your crew, and let these Grilled Garlic Parmesan Chicken Wings become the highlight of every game day.

Makes 24 wings

Grilled Garlic Parmesan Chicken Wings Ingredients

Equipment

• 1 set of long tongs
• 1 wire rack
• 1 sheet tray

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)

Grilled Garlic Parmesan Chicken Wings Directions

1. Prep: Prepare your grill for two-zone grilling—target 450 – 500 degrees Fahrenheit in the grilling chamber.
2. Combine the dry ingredients for the seasoning in a small bowl. Place the wings in a large bowl and toss with the wing seasoning.
3. 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 grilling for 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.
4. Grill Indirect: Finish grilling over indirect heat until the wings' internal temperature reaches 175 – 180 degrees Fahrenheit. Remove the wings from the grill and place them in a large bowl.
5. 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.
6. Toss 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.

Notes for 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, helping them get crisp.

If you don't have time to dehydrate, you can also add cornstarch to your dry rub to help speed up the crispiness. Don't bother with baking powder; corn starch is the active ingredient that crisps up the skin.

Taken from vindulge.com