Garlic Parm Chicken Wings

Ingredients

Wings:

• 3 lb chicken wings
• Urban Slicer Mojo White Seasoning
  Cattleman’s Grill Italiano Seasoning
• 1 cup (1 1/2 oz) Parmigiano Reggiano, grated on a microplane

Garlic Butter:

• 1 tbsp garlic, grated on a microplane
• 1/4 cup unsalted butter, melted
• 1/4 cup Saica Sicilian Extra Virgin Olive Oil

Wing Dip:

• 1/2 cup Yo Mama Original Marinara Sauce
• 1 tbsp Cattleman’s Grill Pit Fire Hot Sauce
• 1 tbsp pesto
• 1 tsp Urban Slicer Mojo White Seasoning

Instructions

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.

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While the wings cook, combine the butter, Saica Sicilian 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.

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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.