If you’ve been looking for a new recipe for your chicken wings, you’re at the right place. These Spicy Garlic Parm Wings are juicy and burst with zest and a spicy kick. Make up a big batch the next time you’re having a party or going to a tailgate.
Making Spicy Garlic Parm Wings
I've cooked this wing recipe on my grill at home numerous times for my family and friends. They all love it! This recipe will give you the crispiest and tastiest wings you've ever had. They're a must-try for your next grill session.
I used quite a few ingredients to give these chicken wings the spicy, garlicky full-flavor they ended up with.
- Whole chicken wings. Lay them all in a single layer on the pan and pat them dry.
- Heath Riles BBQ Chicken Rub. I made this rub specifically for chicken. The herbs and spices I used for it really bring out the flavor of any chicken dish.
- Heath Riles BBQ Garlic Jalapeño Rub. This is a great go-to rub for flavoring everything from meat to vegetables, to your popcorn. It adds a garlic flavor and some heat to these wings.
- Killer Hogs Hot Sauce. Our friends over at Killer Hogs knocked it out of the ballpark with this sauce. The red peppers, garlic, and vinegar they use give this sauce just the right amount of heat and flavor.
- Wing breading. I pour in corn starch, grated parmesan cheese, baking powder, and my Chicken and Garlic Jalapeño Rubs.
- Duck fat spray. I always coat my rack with a few sprays of this and then mist the wings with it once I get them on the grill.
- Wing sauce. I make my sauce fresh. Mix butter, fresh minced garlic, Killer Hogs Hot Sauce, lemon juice, more parmesan cheese, cracked black pepper, and some parsley in a small pot.
The Equipment Setup
I used my Traeger Timberline 1300 with Hickory Pellets heated to about 400 degrees F.
The Process for Making Spicy Garlic Parmesan Wings
You can follow my video for step-by-step instructions for making these chicken wings. I kept this process simple and easy. It doesn’t take long to get these wings seasoned and ready to go on the grill.
- Prep the chicken. Lay the wings on a cooling rack. Dry them and sprinkle a light layer of my Chicken Rub and Garlic Jalapeño Rub on both sides.
- Chill the wings. Put the spiced-up wings in the refrigerator and let them sweat for about an hour. This lets all the tastes from the rubs penetrate the meat.
- Mix the breading. Open a big baggie and sprinkle in the cornstarch, grated parmesan cheese, and baking powder. Then add my BBQ Chicken Rub and BBQ Garlic Jalapeño Rub to the mix. Seal the bag up and shake all the ingredients together real good.
- Heat up the Traeger Timberline 1300. Fire up your grill to about 400 degrees so it’s ready when the wings are.
- Coat the wings. Take the wings out of the refrigerator and drop them into the baggie. Shake them around until they’re nicely coated on both sides.
- Start grilling. Spray the rack with Duck Fat Spray and lay the wings back on it, shaking them off as you go. Lay them on the grill, spritz them with Duck Fat Spray, and let them cook for about an hour.
- Mix the wing sauce. Melt the butter down in a small pot, then add the fresh minced garlic. Once the garlic browns, squeeze the juice from half a lemon into the pot. Reduce the heat, pour in the Killer Hogs Hot Sauce, and toss in the cracked black pepper. Stir it until it’s mixed. Right before you coat the wings, fold in your parmesan cheese and shake a few parsley flakes in.
- Remove the wings. By now, the wings should be nice and crispy. Pull them off the grill into a big bowl.
- Toss them in sauce. Pour the sauce into the bowl with the wings. Put a lid on it and toss them around.
- Plate and serve. Lay them on your serving tray and garnish them with fresh-grated parmesan and parsley flakes. Eat up!
These wings looked like money, buddy. The sauce lightly coated the wings, making every bite delicious. They were tender and crispy with a little heat and plenty of spice. The garlic and parmesan cheese added to the wings’ flavor profile, making them taste every bit as good as they looked.
Serving Suggestions for Spicy Garlic Parm Wings
2-6 wings per person is a good estimate if you’re taking them to a party or tailgate where there’s other appetizers. Be ready to bring the pan back empty, because these will hands-down be a huge crowd pleaser.
Equipment and Tools
*Notes About My Spicy Garlic Parmesan Wings Recipe
- Make sure you glove up before touching the raw chicken.
- I’ve made variations of this recipe several times and have noticed that pre-seasoning the chicken really amplifies the flavor of the wings.
- When you’re laying your wings on the pan, point the wing tips toward the middle. This keeps them from crusting and burning.