Grilled Garlic Parmesan Chicken Wings

Name: Grilled Garlic Parmesan Chicken Wings
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lbs chicken wings, split; 1 tbsp baking powder; salt, to taste; black pepper, to taste; 2 tbsp olive oil; 1/2 cup unsalted butter, melted; 1/2 cup grated parmesan cheese; 1 tbsp garlic salt; Ranch dip, for serving

These grilled garlic parmesan chicken wings are seasoned, charred on the grill, and finished in a buttery garlic parmesan sauce for crispy skin and tender meat. The two-step cooking method ensures even doneness without burning the delicate coating.

🌍American 🏷️Chicken wings 🏷️Grilled chicken 🏷️Garlic parmesan 🏷️Parmesan Garlic

🏷️

🏷️Game-day

-0:00

jackiehartlaubonTikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

3 lbs chicken wings, split
1 tbsp baking powder
salt, to taste
black pepper, to taste
2 tbsp olive oil
1/2 cup unsalted butter, melted
1/2 cup grated parmesan cheese
1 tbsp garlic salt
Ranch dip, for servingoptional

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Instructions

1
In a large bowl, add the split chicken wings. Sprinkle with baking powder, salt, and pepper, then drizzle with oil.
2
Toss the wings thoroughly to ensure they are evenly coated.
3
Place the seasoned wings on a preheated grill.
4
Grill the wings, flipping occasionally, until they are golden brown, crispy, and cooked through.
5
While the wings cook, prepare the sauce. In a separate bowl, combine the melted butter, grated parmesan cheese, and garlic salt. Stir until well mixed.
6
Once cooked, remove the wings from the grill and let them rest for a couple of minutes.
7
Transfer the hot wings to a large bowl, pour the garlic parmesan butter sauce over them, and toss to coat completely.
8
Serve immediately, with ranch dip on the side if desired.

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Tips & Notes

Pro tips

Use a meat thermometer to verify doneness at 165°F; grilling time varies by grill temperature and wing size (typically 15–20 minutes).
Toss wings in the garlic parmesan butter immediately after grilling while they're still hot so the coating adheres and the cheese melts slightly.
Pat wings completely dry before seasoning and grilling to promote browning and reduce flare-ups.
If wings brown too quickly, move them to a cooler zone of the grill or reduce heat to prevent burning before the interior cooks through.

Substitutions

Unsalted butter → salted butter (reduce added salt by half)
Baking powder → omit (wings will be less crispy but still edible)
Garlic salt → 1 tbsp minced fresh garlic plus additional salt (fresher flavor, slightly less potent)

Storage & make-ahead

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days; reheat at 350°F for 10 minutes until warmed through.

Equipment

grill (gas or charcoal) · meat thermometer · tongs

Common Questions

Should I pat the chicken wings dry before grilling?

Yes, patting wings dry helps them brown better and reduces sticking to the grill grates.

How do I know when the wings are fully cooked?

The internal temperature should reach 165°F at the thickest part of the thigh. They should be golden brown and the meat should pull away from the bone easily.