Grilled Garlic Parmesan Wings with Cilantro
These Garlic Parmesan Wings are grilled to perfection, tossed in sauce made from butter, garlic and smoked paprika and topped with shredded Parmesan cheese and cilantro.
Servings: 6 servings
Ingredients
- 8 cups water
- 1/3 cup kosher salt
- 1 tablespoon granulated sugar
- 3-4 pounds chicken wings, tips removed; drumettes and flats separated
- 1 tablespoon oil, for grilling
- 1/2 cup unsalted butter (1 stick)
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan cheese, divided
- 1/4 cup chopped cilantro for garnish
- 2 tablespoons shredded Parmesan cheese, for garnish
Instructions
- Make a quick brine: In a large bowl, add water, coarse kosher salt and sugar. Stir together until the sugar and salt have completely dissolved. Add the chicken wings, cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Prepare wings: Remove the chicken wings from the brine and pat completely dry with paper towels. Place in a large mixing bowl, add in 1 tablespoon oil for grilling and toss together to coat.
- Prepare the grill: Preheat grill to medium-high heat (about 400°F-450°F) by turning on all the burners for direct-heat grilling. Brush the preheated grill grate with cooking oil to prevent sticking by wiping it down with a folded paper towel that's been soaked in vegetable oil.
- Grill the wings: Grill the chicken wings with the lid closed for about 8 minutes per side, rearranging them on the grill accordingly if you notice that some wings are cooking faster than others. Grilled wings are ready when the meat is no longer pink at the bone and the temperature in the thickest part registers at least 165°F. Remove from the grill and transfer to a large bowl.
- Make the wing sauce: Heat a small pot or saucepan over medium heat. Add the butter and melt. Add the garlic and saute until fragrant, about 30 seconds. Add the smoked paprika, 2 tablespoons grated Parmesan cheese, black pepper and salt. Stir together to combine and remove from heat.
- Coat the wings: Pour half of the garlic Parmesan wing sauce onto the grilled wings. Add the remaining 2 tablespoons grated Parmesan cheese onto the wings and toss to combine. Pour the other half of the wing sauce in a small bowl or ramekin to serve as a dipping sauce.
- Serve: Top the wings with chopped cilantro and shredded Parmesan cheese. Serve with the reserved garlic Parmesan sauce and enjoy.
Video
Notes
- Wings can be brined and patted dry 1 day ahead of time.
- If you notice a lot of smoke (more than usual) coming up from your grill, open the lid and check to make sure the wings aren’t caught in any flare ups. Flare ups can happen if there’s excess fat or skin on a piece of poultry. If a flare up does happen, reduce the heat on that side of the grill and move the food away from the flame until it’s back to normal.
- If you notice some wings are cooking faster than others, rearrange the wings on the grill and swap the places of the ones that are cooking fast with the ones that are cooking slow.
Nutrition
Serving: 1serving | Calories: 660kcal | Carbohydrates: 1g | Protein: 50g | Fat: 53g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 22mg | Sodium: 287mg | Potassium: 14mg | Fiber: 0g | Sugar: 0g | Vitamin A: 350IU | Vitamin C: 0.8mg | Calcium: 60mg | Iron: 0mg