The Best Smoked Garlic and Parmesan Wings-Pellet Grill Recipe
These smoked garlic and parmesan wings are packed with flavour and unbelievably juicy with a crispy exterior. An easy sauce takes these smoked wings from good to great!
Ingredients
Base Wings
- 4 pounds chicken wings (brined if possible) I like split wings without the tips
- 2 tablespoon baking powder
Garlic and Parmesan Wing Sauce
- 1/3 cup butter
- 1 tablespoon dried parsley + more for garnish
- 1/4 cup parmesan (large petals preferred) + more for garnish
- 3 cloves minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon onion powder
Instructions
- Optional. Prepare the brine, let wings sit in the brine for at least two hours (I recommend 4). Rinse well after. See Simple Chicken Brine With Brown Sugar for the recipe.
- Preheat your Traeger or pellet grill to 250°F.
- Pat your wings dry and then place them in a ziplock bag with baking powder. Shake well to make sure that the chicken is evenly coated.
- Place your wings on the grill for 30 minutes.
- Flip the wings. Turn up the heat to 450°F for 30 minutes or once the internal temperature has reached at least 175° or your desired doneness.
- While the wings are in their final high heat stage of cooking, prepare the sauce by melting 1/3 cup of butter in a small pot. Add 1/4 cup of parmesan and the dry spices.
- Garnish with some fresh or dried parsley and large pieces of parmesan.
- Serve warm with cold veggies- no extra dipping sauce required for these tasty morsels.