Okay, so here’s the thing about chicken wings: they’re basically the perfect food. I mean, who doesn’t love crispy, juicy wings dripping with garlic butter and parmesan? This grilled chicken wings recipe has saved me more times than I can count when friends show up unexpectedly or when I’m craving something delicious but don’t want to spend hours in the kitchen. What I love most about this easy chicken wings recipe is how versatile it is. You can go the buffalo chicken wings recipe route if you’re feeling spicy, try a korean chicken wings recipe twist with some gochujang, or keep it classic like we’re doing here. The oven method (chicken wings recipe oven style) works great too if grilling isn’t your jam. This best chicken wings recipe comes together so fast. We’re talking crispy skin, garlicky goodness, and that irresistible parmesan coating that makes everyone go back for seconds. Or thirds. No judgment here! Whether it’s game day, a backyard BBQ, or just Tuesday night, these wings never disappoint. The hot chicken wings recipe variation is amazing too if you want to crank up the heat. Trust me, once you make these, they’ll become your go to party trick.
Table of Contents
- 1) Key Takeaways
- 2) Easy Grilled Chicken Wings Recipe
- 3) Ingredients for Grilled Chicken Wings Recipe
- 4) How to Make Grilled Chicken Wings Recipe
- 5) Tips for Making Grilled Chicken Wings Recipe
- 6) Making Grilled Chicken Wings Recipe Ahead of Time
- 7) Storing Leftover Grilled Chicken Wings Recipe
- 8) Try these Appetizer next!
- 9) Grilled Chicken Wings Recipe
- 10) Nutrition
1) Key Takeaways
- What makes this grilled chicken wings recipe different from other wing recipes?
- Can I make this best chicken wings recipe in the oven instead of on the grill?
- What’s the secret to getting crispy skin on chicken wings?
- How long does it take to make this easy chicken wings recipe from start to finish?
2) Easy Grilled Chicken Wings Recipe
Listen, I’ve been making wings for years now, and this grilled chicken wings recipe is hands down the easiest one I’ve come across. We’re talking about 10 minutes of prep work tops. Most of that time is just tossing the wings with spices, and honestly, you could do that with your eyes closed. The grilled chicken wings recipe is so straightforward that even my teenager can pull it off without calling me for help every five minutes.
What I really love about this recipe is how flexible it is. Got a grill? Perfect, use it. Don’t have a grill or it’s raining outside? No problem, your oven works just as well. This best chicken wings recipe doesn’t discriminate. I’ve made these wings on busy weeknights when I’m exhausted, and I’ve made them for Super Bowl parties when I’m trying to impress. They never let me down.
The flavor is what keeps people coming back. That garlic parmesan coating gets crispy and golden, creating this incredible crust that’s both buttery and cheesy. The wings themselves stay juicy on the inside while getting that perfect char on the outside. It’s the kind of texture contrast that makes you reach for another wing even when you’re stuffed.
One thing that sets this easy chicken wings recipe apart is the garlic butter sauce. We’re not just sprinkling some seasoning on here and calling it a day. Nope, we’re tossing these bad boys in a rich, garlicky, parmesan loaded sauce that coats every single wing. It’s the kind of recipe where you’ll find yourself licking your fingers and not caring who sees you.
3) Ingredients for Grilled Chicken Wings Recipe
Chicken Wings are the foundation of everything here. I usually grab the pre separated wings with drumettes and flats already divided. Saves me time and honestly, I’m lazy about butchering chicken. You need about 3 pounds, which feeds around 4 to 6 people depending on how hungry everyone is. If you’ve got a crowd of wing fanatics like my family, maybe grab an extra pound or two.
Salt and Black Pepper might seem basic, but trust me, they’re doing heavy lifting here. The salt draws out moisture from the skin, which helps everything get crispy. Don’t skimp on the seasoning. I use about a teaspoon of each, but feel free to adjust based on your taste. My husband likes things saltier than I do, so sometimes I add a bit extra for him.
Garlic Powder and Onion Powder add that savory depth that makes these wings so addictive. Fresh garlic burns too easily on the grill, so the powder form works better for the initial seasoning. We’ll hit them with fresh garlic later in the sauce. The onion powder adds a subtle sweetness that balances everything out nicely.
Paprika brings color and a gentle smokiness to the party. I’m not talking about the hot stuff here, just regular paprika. It gives the wings that beautiful reddish tint and adds another layer of flavor without making things spicy. If you like heat, you can swap in some cayenne, but I usually keep it mild so the kids can eat them too.
Grated Parmesan Cheese is where the magic really happens. Get the good stuff if you can, not the powdery kind in the green can. Real parmesan has this nutty, salty flavor that transforms the whole dish. I use about half a cup, but I’ve been known to add more when nobody’s looking. Fresh grated tastes better than pre shredded, but honestly, I use whatever I have on hand.
Unsalted Butter creates that rich, silky sauce that coats the wings. A quarter cup is perfect for this amount of wings. I melt it in the microwave right before I need it. Using unsalted butter lets you control the salt level better, which matters when you’re already adding salty parmesan cheese.
Fresh Garlic goes into the sauce and boy, does it make a difference. I’m talking about 4 cloves, minced up really fine. Fresh garlic has this pungent, almost spicy quality that powder just can’t match. When it hits that warm butter, the smell alone will have everyone gathering in the kitchen asking when dinner’s ready.
Fresh Parsley is completely optional, but it does make things look prettier. Sometimes I chop up a couple tablespoons and sprinkle it on top right before serving. It adds a fresh, herby note that cuts through all the richness. My kids usually pick it off, but the adults appreciate it.
Lemon Juice is that secret ingredient that ties everything together. Just one tablespoon brightens up the whole sauce and keeps it from feeling too heavy. The acidity cuts through the butter and cheese, making you want to keep eating instead of feeling weighed down after a few wings.
4) How to Make Grilled Chicken Wings Recipe
Step 1 is getting your heat source ready. If you’re grilling, fire that baby up to medium high, somewhere around 375 to 400°F. I usually let mine preheat for about 10 minutes to make sure it’s nice and hot. For the oven people out there, crank it to 400°F and line a baking sheet with foil. Stick a wire rack on top of that foil. The rack is key for getting air circulation all around the wings so they crisp up evenly.
Step 2 is where you season everything up. Grab your biggest bowl and dump in those wings. Sprinkle over the salt, black pepper, garlic powder, onion powder, and paprika. Now here’s the fun part: get your hands in there and toss everything around. Make sure every wing is coated with the spices. I usually spend a good minute or two just mixing and turning the wings to get complete coverage.
Step 3 involves laying out the wings. If you’re using a grill, place them directly on the grates in a single layer. Don’t crowd them or they’ll steam instead of getting crispy. On the grill, you’re looking at about 20 to 25 minutes per side. Flip them once when the first side gets nice and charred. For the oven method, arrange them on that wire rack and let them bake for 40 to 45 minutes total, flipping halfway through.
Step 4 happens while the wings are cooking. This is when you make the sauce, and it couldn’t be simpler. Take your melted butter and mix it with the minced garlic, parmesan cheese, and lemon juice in a bowl. Just stir it all together until the cheese is incorporated and everything’s combined. The butter keeps the sauce warm and melty, which is perfect for coating the hot wings later.
Step 5 is timing sensitive, so pay attention here. The second those wings come off the grill or out of the oven, you need to toss them in the sauce. Don’t wait for them to cool down. Dump them into the bowl with the garlic parmesan mixture and use tongs to turn them over and over until every wing is completely covered. The heat from the wings helps the sauce stick better and melt into all the crevices.
Step 6 is the easiest one of all. If you’re using parsley, sprinkle it over the top now. Then just pile those wings onto a serving platter and watch them disappear. I’m not kidding when I say these go fast. You might want to hide a few for yourself before putting them out, or you’ll end up with none. I learned that lesson the hard way at my last cookout.
5) Tips for Making Grilled Chicken Wings Recipe
Pat those wings dry before seasoning them. I can’t stress this enough. Grab some paper towels and really dry off each wing. Moisture is the enemy of crispy skin. The drier your wings are when they go on the heat, the crispier they’ll get. I know it seems like an extra step, but it makes such a huge difference in the final texture.
Don’t flip the wings too much. Whether you’re grilling or baking, resist the urge to mess with them constantly. Let them sit and develop that beautiful golden crust before flipping. On the grill, I only flip once. In the oven, same thing: just one flip halfway through. Every time you move them, you’re preventing that crust from forming properly.
Room temperature wings cook more evenly than cold ones. If you remember, take your wings out of the fridge about 20 minutes before cooking. This lets them come up to room temperature, which means they’ll cook through more evenly and you won’t end up with burnt outside and raw inside. I forget to do this half the time and they still turn out great, but when I remember, they’re even better.
Make extra sauce if you’re serving these for a party. Some people like their wings really saucy, and there’s always someone who wants to drizzle more on top. I usually make about 1.5 times the sauce recipe if I’m feeding a crowd. Leftover garlic parmesan sauce is never a problem anyway. You can toss it with pasta the next day or use it on roasted vegetables.
If you want them extra crispy, try this trick: after grilling or baking, pop them under the broiler for 2 to 3 minutes. Watch them like a hawk though, they can go from perfect to burnt in seconds. This gives them an extra crispy exterior that’s really something special. Just be ready to pull them out fast when they look done.
6) Making Grilled Chicken Wings Recipe Ahead of Time
You can prep these wings way in advance, which makes life so much easier when you’re hosting. I usually season the wings the night before and keep them covered in the fridge. The spices get more time to penetrate the meat, and honestly, I think they taste even better this way. Just take them out about 20 minutes before cooking so they’re not ice cold going onto the grill.
The sauce can be made ahead too. Mix up your garlic parmesan sauce and store it in an airtight container in the fridge for up to three days. When you’re ready to use it, just warm it up gently in the microwave or on the stove. You want it melty and pourable, not cold and thick. Give it a good stir after warming since the butter might separate a bit.
If you’re making wings for a party and need them ready at a specific time, here’s what I do: cook them about 80% of the way through earlier in the day. Let them cool completely, then refrigerate. About 15 minutes before serving, finish cooking them on high heat to crisp up the skin and warm them through. Toss with fresh sauce and nobody will know they weren’t just cooked.
One thing I don’t recommend is tossing the wings in sauce ahead of time. The sauce makes them soggy if they sit too long. Always sauce them right before serving for the best texture. If you need to keep cooked wings warm before saucing, put them in a low oven on a wire rack so they stay crispy.
7) Storing Leftover Grilled Chicken Wings Recipe
Getting leftovers with this recipe is rare, but if it happens, store them properly so they stay good. Let the wings cool down to room temperature first. Don’t seal them up while they’re still hot or condensation will make them soggy. Once cooled, transfer them to an airtight container and stick them in the fridge. They’ll keep for about three days.
Reheating wings the right way matters. Don’t even think about using the microwave unless you want sad, rubbery wings. Heat your oven to 375°F and spread the wings on a baking sheet. Pop them in for about 10 minutes until they’re heated through and crispy again. You can also use an air fryer, which works amazingly well. Just a few minutes at 400°F and they’re practically like fresh.
If you have leftover sauce, store it separately from the wings. It’ll keep in the fridge for up to a week in a sealed container. You can use it on all sorts of things: toss it with roasted potatoes, drizzle it over chicken breasts, mix it into pasta, or use it as a dip for breadsticks. I’ve even spread it on pizza crust before adding toppings.
For longer storage, you can freeze cooked wings. Let them cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer the frozen wings to a freezer bag and they’ll keep for up to three months. Reheat from frozen in a 375°F oven for about 20 minutes. They won’t be quite as crispy as fresh, but they’re still pretty darn good.
8) Try these Appetizer next!
9) Grilled Chicken Wings Recipe
Grilled Chicken Wings Recipe with Garlic Parmesan
Ingredients
- 3 pounds chicken wings
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (optional)
- 1 tablespoon lemon juice
Instructions
- Get your grill fired up to medium high heat, around 375 to 400°F. If you’re using an oven instead, preheat it to 400°F and line a baking sheet with foil. Pop a wire rack on top so the wings get crispy all around.
- Grab a big bowl and toss those wings with salt, black pepper, garlic powder, onion powder, and paprika. Get your hands in there and make sure every single wing is coated. This is where the flavor magic starts!
- Lay the wings out on your grill (or that wire rack if you’re baking). Give them about 20 to 25 minutes per side on the grill, flipping once. For the oven crowd, bake for 40 to 45 minutes total, flipping halfway through. You want them golden brown and crispy, with that beautiful char.
- While those beauties are cooking, mix up your garlic parmesan sauce. Just stir together the melted butter, minced garlic, parmesan cheese, and lemon juice in a bowl. The smell alone will drive you crazy.
- When the wings come off the heat, don’t wait! Toss them immediately in that warm garlic parmesan sauce. Make sure they’re completely coated. This is not the time to be shy about it.
- Throw some fresh parsley on top if you’re feeling fancy. Serve them hot and watch them disappear faster than you can say ‘make another batch!’
10) Nutrition
Serving Size: 1 serving (about 6 to 8 wings), Calories: 400, Sugar: 0 g, Sodium: 600 mg, Fat: 30 g, Saturated Fat: 15 g, Carbohydrates: 2 g, Fiber: 0 g, Protein: 30 g, Cholesterol: 100 mg
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