These Garlic Parm Chicken Wings are the recipe you've been asking for! Coated with butter, Italian spices and loads of Parmesan cheese these wings will take your taste buds on an Italian Getaway!
WHAT YOU'LL LOVE
- A charcoal basket turns a gas grill into a live-fire cooker. Loading lump charcoal into a basket on the Napoleon and igniting it with the gas burners underneath gives these wings real charcoal char and flavor, not just gas-grill heat.
- Two seasonings go on in sequence, not mixed together. Applying the Mojo White Seasoning first, then the Italiano Seasoning, layers the flavors rather than blending them into one uniform coating.
- The garlic butter melts right on the grill. Warming the butter, olive oil, and garlic in a skillet set directly on the grill grates means it's ready and infused with a hint of ambient heat exactly when the wings come off.
- The wing dip doubles as a shortcut sauce. Mixing marinara, hot sauce, and pesto together gives you a ready-made dipping sauce without needing to build one from scratch separately.
Garlic Parm Chicken Wings
Tom Jackson
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
6
Prep Time
15 minutes
Cook Time
45 minutes
Calories
645
Escape to Italy with these savory Garlic Parmesan Chicken Wings! Coated with creamy butter, a blend of Italian spices, and generous portions of cheese, these succulent wings will tantalize your taste buds and transport you to your very own Italian culinary paradise.
Ingredients
-
3 lb chicken wings
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Urban Slicer Mojo White Seasoning
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Cattleman’s Grill Italiano Seasoning
-
1 cup (1 1/2 oz) Parmigiano Reggiano, grated on a microplane
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1 tbsp garlic, grated on a microplane
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1/4 cup unsalted butter, melted
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1/4 cup extra virgin olive oil
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1/2 cup Yo Mama Original Marinara Sauce
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1 tbsp Cattleman’s Grill Pit Fire Hot Sauce
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1 tbsp pesto
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1 tsp Urban Slicer Mojo White Seasoning
Garlic Butter
Wing Dip
Directions
Install a charcoal basket in the Napoleon Phantom 500 Gas Grill. Fill with lump charcoal and ignite the burners underneath the basket. When the charcoal is hot, turn off the gas.
Season the wings first with the Urban Slicer Mojo White Seasoning, then the Cattleman’s Grill Italiano Seasoning.
Grill the wings directly over the hot charcoal. When you have all of the char and color that you like on the wings, move them to the opposite side of the grill (for indirect heat), close the lid and continue cooking until the internal temperature reaches 175ºF-180ºF.
While the wings cook, combine the butter, extra virgin olive oil and garlic in an 8” Lodge Steel Skillet. Place on top of the grill to gently melt the mixture, whisking occasionally.
Transfer the wings to a large bowl. Pour the garlic butter over the wings. Toss to coat. Sprinkle the Parmigiano Reggiano over the wings and toss to coat.
Combine the ingredients for the wing dip and mix well. Warm in microwave, if desired.
Serve the Garlic Parm Wings with the tomato sauce, for dipping.
Recipe Note
Recipe FAQ
Why use a charcoal basket in a gas grill instead of just using the gas burners?
Loading lump charcoal into a basket and lighting it with the gas burners gives the wings genuine charcoal flavor and char, which a standard gas burner alone can't replicate.
Why apply two different seasonings instead of one blended rub?
Seasoning with the Mojo White Seasoning first, then the Italiano Seasoning on top, layers two distinct flavors onto the wing rather than mixing them into a single uniform coating beforehand.
Why melt the garlic butter on the grill instead of on a stovetop?
Warming the butter, oil, and garlic in a skillet set directly on the grill means it's ready at the same time as the wings, and picks up a bit of ambient heat and smoke flavor along the way.
What internal temperature should the wings reach?
175-180°F, which is comfortably above USDA's 165°F minimum for poultry — this recipe gets that number right.
Why toss the wings in garlic butter before adding the cheese?
Coating the wings in butter first gives the grated Parmigiano Reggiano something to stick to, helping it cling to the wings instead of falling off.
How indoor-friendly is this recipe?
3 out of 5 — you can bake or broil the wings and still make the garlic butter and dip on a stovetop, but the charcoal-basket char is a key part of the flavor here and doesn't translate indoors.
Recipe Highlights
Charcoal basket in a gas grill: This setup delivers real charcoal char and flavor while still using the gas grill's convenience for ignition.
Sequential seasoning: Applying two seasonings one after another builds layered flavor rather than a single blended coating.
On-grill garlic butter: Melting the butter mixture directly on the grill grates times it perfectly with the wings finishing and adds a touch of ambient smoke flavor.
A three-ingredient shortcut dip: Combining marinara, hot sauce, and pesto creates a ready-made dipping sauce without a separate from-scratch recipe.
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Nutrition
Nutrition
- Nutrition Serving Size
- 3 wings
- per serving
- Calories
- 645
- Fat
- 38 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 232 milligrams
- Sodium
- 458 milligrams
- Carbs
- 4 grams
- Fiber
- grams
- Sugar
- 2 grams
- Protein
- 69 grams
