October’s Wing Recipe

The very first wing recipe of the month is here! I thought I would start it out with a recipe that I really enjoy is opposed to starting off with a basic buffalo chicken wing. October’s wing of the month recipe is, Garlic Parmesan!

I love garlic parmesan wings. I love garlic, I love the saltiness of the parmesan cheese and the tanginess of the sauce. There are many ways to make this recipe, one being the first attempt I made, but the sauce was terrible so that’s never happening again. This was take 2 and you can tell I like it because I’m sharing it with you. This post is going to be short and sweet so we can focus on the recipe itself.

First, I started off with whole Perdue chicken wings. I like buying whole wings because I can break them down to the flat and drum, and in my experience, doing that leaves you wing a bigger wing piece. To break them down, I find where the bones of the drum and flat meet and on the flat side of that bone intersection is a tendon that allows you to cut straight through very easily. Then remove the wing tip from the flat and you have your 2 wing parts.

I then put them on a sheet pan with a wire rack and put them in the fridge for about an hour, allowing the moving air within the fridge to help dry the wings off, helping make crispy skin while cooking. While they were in the fridge I got the charcoal fired up. If you saw my Chicken post a few days ago, you’ll see that I love my Vortex grill attachment for my Weber 22″ Kettle.

After an hour, I pulled the wings out of the fridge and seasoned them with my “The Everything” all-purpose rubs and put them on the grill. I put a couple small pieces of hickory wood in the center of the Vortex and put the lid back on and let them cook.

While they were cooking, I made the sauce. Typically, wings are tossed in the sauce after cooking, but this sauce had a thicker consistency so I felt putting it in a squirt bottle and applying it to each wing was the better way to go. The full recipes are at the bottom.

Once the wings hit about 195-200 degrees internal, I pulled them off and let them rest for about 10 minutes, added the sauce and dug in. This sauce had such a great creaminess about it with great garlic and parmesan flavor, along with some other herbs and seasonings that added great balance. My wife even dipped chicken nuggets in it and loved it.

Wings Recipe

• One pack of whole wings, or pre-trimmed flats and drums.
• The Everything- all purpose seasonings, or your favorite all purpose type seasoning

Trim the wings down to drum and flat if needed

Place the wings on a wire rack and put them in the fridge for an hour uncovered.

Start your grill or smoker

Once an hour is up place them on the cooker until they hit at least 160 Degrees internal.

Sauce Recipe:

Ingredients:

• 10 cloves of garlic, finely chopped
• 1 cup mayonnaise, an oil based mayonnaise can add a smoother flavor
• 1/2 cup buttermilk
• 1/2 cup finely grated parmesan
• 1 tablespoon Cajun seasoning, I used Tony Chachere Creole Seasoning
• 1 tablespoon italian seasoning
• 1 teaspoon granulated garlic, garlic powder will work too
• 1 teaspoon granulated onion, onion powder will work
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon finely ground black pepper
• 1 teaspoon lemon juice

Combine all ingredients in a medium mixing bowl and place in the fridge until ready. This sauce will last in the fridge for up to a month as long as stored in an airtight container. I do not recommend freezing it.