Look no further for the best 4th of July appetizer! Smoked garlic and parmesan wings are packed with flavour and unbelievably juicy with a crispy exterior. An easy sauce kicks these wings up a notch!

smoked wings


onion powder



minced garlic

black pepper



Gather Ingredients


Brine The Wings


This step is optional but highly encouraged- even if you just brine for two hours. Prepare the brine by combining the brown sugar, salt, and water in a large container.  Place your wings in the brine and stow them in the fridge for at least two hours (2-24hrs recommended).

preheat, dry, coat


Preheat your Traeger or pellet grill to 250°F. While the smoker is preheating, pat your wings dry and then place them in a ziplock bag with baking powder mixture. Shake well to make sure that the chicken is evenly coated.



Place your wings on the grill at 250°F for 30 minutes.

Flip the  wings and turn up the grill to 450°F for 30 minutes- or until internal temp reads 175°F.

Make the Sauce


While the wings are on your pellet grill, make the garlic-parmesan sauce. Melt butter in a small sauce pan and add the parmesan, garlic, and spices. Stir well until the ingredients are well-combined and the parmesan is melted(easy, right!?).

Garnish + Serve


Garnish with fresh or dried parsley and large pieces of parmesan.

Serve warm- no dipping sauce required for these perfectly seasoned wings!

The Best Smoked Garlic and Parmesan Wings-Pellet Grill Recipe

Happy IndependenceDay Harvesters!

Happy IndependenceDay Harvesters!