Garlic Parmesan Smoked Wings
These garlic parmesan smoked wings use a baking-powder dry rub for crisp skin, a two-stage smoke-and-crisp cook, and a warm garlic butter Parmesan finish that clings to hot wings.
Equipment
- Smoker or pellet grill Set up for 225-250 degrees F, then 375-400 degrees F
- Instant-read thermometer For verifying 165 degrees F internal temperature
- Large mixing bowl For seasoning and tossing the hot wings
- Small saucepan For warming the garlic butter sauce
- Fine grater or microplane For freshly grated Parmesan that melts and sticks
- Tongs For moving wings during the smoke and crisping stage
Ingredients
For the Wings
- 2 pounds chicken wings split into drumettes and flats
- 2 teaspoons kosher salt adjust slightly if using table salt
- 2 teaspoons garlic powder for the dry rub
- 1 teaspoon baking powder helps crisp the skin
- 1 teaspoon black pepper freshly ground if possible
For the Garlic Parmesan Sauce
- 4 tablespoons unsalted butter melted and kept warm
- 2 cloves fresh garlic finely minced
- 1 tablespoon mayonnaise or heavy cream helps emulsify the sauce
- 1/4 cup Parmesan cheese freshly and finely grated
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- Pat the wings completely dry with paper towels so the seasoning sticks and the skin can crisp.
- Toss the wings with kosher salt, garlic powder, baking powder, and black pepper until every piece is evenly coated.
- Preheat the smoker to 225-250 degrees F with hickory or applewood for a moderate smoke flavor.
- Arrange the wings in a single layer with space between each piece and smoke for 60 minutes.
- Raise the smoker temperature to 375-400 degrees F and cook for 20 minutes more, or until the skin is crisp and the thickest wings reach 165 degrees F internally.
- While the wings finish, warm the melted butter, minced garlic, and mayonnaise or cream in a small saucepan and whisk until cohesive.
- Transfer the hot wings to a large bowl and immediately toss them with the warm garlic butter sauce.
- Sprinkle in the finely grated Parmesan while tossing so the residual heat melts the cheese and binds it to the wings.
- Garnish with parsley and serve right away while the skin is still crisp.
Notes
Use freshly grated Parmesan rather than pre-shredded cheese so the coating melts smoothly and sticks to the hot wings.
Have the sauce warm and the cheese grated before the wings come off the smoker. The best coating happens in the first 60-90 seconds after cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375 degrees F oven for 10-12 minutes or an air fryer at 350 degrees F for 8-10 minutes to help re-crisp the skin.