Chicken Wings! I’ve said it before and I’ll say it again…they are my 5th food group. Mrs. G thinks I might be obsessed with them and she maybe right. Garlic Parmesan is one I’ve been staying away from. I’m never sure when I read recipes for them if the author means the grated parmesan in the green can or fresh parmesan. I’ve made them in the past using fresh and it wasn’t pretty. Thursday of last week, a guy by the name of LTAFlynEgg on the Egghead forum wrote a post about a bunch of different flavored wings he did, one of which was garlic parmesan. That inspired me to tackle them again and to get it right this time. Which I
think know I did!
(For 16 whole wings or 32 flats and drummetes. )
For the rub:
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp kosher salt
- 1/2 tsp cumin
- 1/2 tsp thyme
- 1/2 tsp baking powder (this won’t add flavor, but will help you achieve crispy skin on the wings)
For the sauce:
- 1/2 cup butter
- 1 tsp lemon juice
- 1/4 cup grate Parmesan & Romano Cheese (in the green can)
- 1 tsp onion powder
- 1 tsp garlic powder
- couple of turns of the pepper grinder
- salt to taste
- Set up your grill for an indirect cook and pre-heat to 400F.
- Combine the ingredients for the rub. If you have a spice grinder, grind them up to a powder.
- Dust the chicken wings liberally with the rub.
- Place the chicken on the grill (making sure not to be directly over flame or charcoal) and cook for about 15 minutes. Flip and cook for another 15 minutes. Chicken is cooked safely when it reaches 165F, but wings can (and should) be cooked a bit higher in order for the fat to render off and to allow the skin to crisp up. 175 and even 180 would be good. Cook until crispy.
- While the chicken is cooking, melt the butter in a small sauce pan. Add the remaining ingredients and allow to simmer for 5 minutes.
- When the chicken is done, remove to a large heat proof bowl. Pour the sauce over the chicken and toss to coat.
- Serve with celery and/or carrots and your favorite dipping sauce. (I actually thought there was no need for a sauce they were so good.)
Can you honestly look at that and tell me it doesn’t look good?
They say variety is the spice of life and who am I to argue? While I love a basket of messy, spicy Buffalo Wings, sometimes I don’t want spicy. These will definitely fit the bill in that case. Perfect crispy skin with the flavors of garlic and parmesan cheese bursting forth. I ate more wings this night than I normally do. So if you are wanting wings but not the spice, maybe you are hosting a party with a bunch of kids who won’t like spicy foods or you are just looking for something different to try, give these wings a shot. You can thank me later. 😉