Grilled Lemon Parmesan Chicken Wings are golden, crispy wings seasoned simply and finished with a bright toss of fresh parsley, grated parmesan, and fresh lemon juice. This quick method delivers restaurant-quality results on the grill.
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If using whole wings, separate them into flats and drumettes.
In a large bowl, toss the chicken wings with olive oil and season generously with salt.
Preheat your grill to medium heat.
Place the wings on the grill, skin-side up, and cook for about 5 minutes.
Flip the wings and continue to grill until golden brown, crispy, and cooked through.
Remove the wings from the grill and let them rest for a few minutes.
Transfer the rested wings to a clean bowl. Add the chopped parsley, grated parmesan, and a generous squeeze of lemon juice.
Toss everything together until the wings are evenly coated. Serve immediately.
Store leftover wings in an airtight container in the refrigerator for up to 3 days; reheat gently on the grill or in a 325°F oven.
outdoor grill or grill pan · meat thermometer
Oil the grill grates well before cooking and ensure the grill is hot. Pat wings dry before grilling and avoid moving them too frequently.
Yes, chop the parsley and measure the parmesan and lemon juice in advance. Toss with the warm wings just before serving for maximum freshness.
Wings are done when the skin is golden and crispy and the internal temperature reaches 165°F at the thickest part without touching bone.
Yes, you can bake wings in a 400°F oven for 35-40 minutes on a lined baking sheet, then toss with the lemon parmesan mixture.
Keep it simple with just salt and olive oil before grilling to let the lemon and parmesan shine. Add fresh cracked black pepper if desired.
