Visit my other site, For The Wing, for all things chicken-wing!
These savory garlic Parmesan chicken wings were just fantastic. Nutty Parmesan cheese pairs well with earthy garlic. For me, just a little bit of cool Ranch dressing for dipping is all that is required. I want to enjoy the flavor of the wings, so I just dip a bit, if at all.
I cooked these wings on my Weber charcoal grill using the Vortex insert, which gives me that great crunchy skin and fantastic grilled flavor without a lot of effort. In fact, just about no effort whatsoever.
Also try my easy-to-make and quick-to-devour grill master wings. If you’re in a hurry, grab a bottle of Kroger’s Parmesan Garlic wing sauce and devour some wings!
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
Garlic Parmesan Wings
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
- 2 tablespoons vegetable oil
- 2-3 tablespoons Ranch seasoning or use a 1 ounce packet
- parsley chopped, for garnish
For the sauce
- ½ cup unsalted butter
- 4 teaspoons garlic powder
- 6 tablespoons Parmesan cheese freshly grated, divided
Instructions
For the wings
- Place wings into a large resealable bag.
- Add the oil.
- Add the Ranch seasoning. Seal the bag, and toss gently to coat.
- Refrigerate for up to 3 hours before cooking.
- When done, place wings in a large bowl and add sauce. Toss to coat.
- Serve hot sprinkled with remaining cheese and garnished with the parsley.
For the sauce
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the garlic powder and 4 tablespoons of the cheese.
- Heat until the garlic has dissolved and the cheese and melted.
Nutrition
Nutritional values are approximate.