Peruse this site and you will find many chicken wing recipes that are very well suited for tailgating. All jammed packed with prep and deep prep details to help you facilitate fantastic game day offerings. That’s great and usually you will find me working late into Friday night getting everything grill ready for the big game.
In contrast, these grilled garlic Parmesan chicken wings are so much simpler to prepare and pack a huge flavor punch. Perfect for when you just don’t have the time for all the extra effort to delivery great wings. Make plenty of these! Trust me; they will go very very fast. There is just something sublime about mixing garlic, butter, Parmesan cheese and hot sauce. In fact I combine any extra sauce with ranch and dip my fries in it. A true caloric jackpot! Note to self; do not ever tell people you do this every again.I use specific bottled wing sauces here in specific quantities to achieve the perfect blend for this recipe. You can use your own favorites but the flavor will likely be very different so try to find exact matches if you can.
INGREDIENTS
For the wings
- 4 – 6 lbs chicken wings (I got the full wings and cutaway the flats and drummers, discarding the tips)
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon fresh ground black pepper
- 1- 2 tablespoons Kick in Dust seasoning mix found here
- 1/4 cup Crystals hot sauce
For the sauce
- 1 cup Crystals Wing Sauce
- 1/2 cup Franks Red Hot Buffalo Wing Sauce
- 1 stick butter, melted
- 1/2 cup fresh grated Parmesan cheese
- 1/4 cup minced garlic
PREPARATION
To make the sauce simply mix all the ingredients together. Note: This sauce is a bit on the mild side. I like it that way to allow the garlic and cheese come through but If you like your wings on the hotter side, substitute the Franks Red Hot with Franks Xtra Hot Sauce
For the wings, coat them with the olive oil and toss them in the salt, pepper, seasoning mix and hot sauce. Let them marinade for about 30 minutes. Preheat the grill to medium low heat. Start out cooking the wings low and slow to help render the fat just underneath the skin. Watch for flare ups and turn as necessary. Then when the wings are fully cooked, crank the heat up a bit to make them crispy and golden brown. This process takes about 45 minutes depending on your grill. If you cook chicken wings too fast the skin will be rubbery and the meat will be chewy.
