The Grilled Parmesan Garlic Wings You’ll Make On Repeat
There’s just something about a really good parmesan garlic wing — buttery, garlicky, a little salty from the cheese, and completely irresistible. And when you take that classic flavor and make it on the grill? Even better.
These grilled parmesan garlic wings have that perfectly crispy, slightly charred skin you just can’t get any other way, plus a rich, flavorful coating that sticks to every single bite. The combination of melted butter, fresh garlic, and finely grated parmesan creates a simple sauce that feels classic but still totally crave-worthy.
They’re easy enough for a weeknight dinner, but also perfect for game day or summer get-togethers when you want something a little different than your standard buffalo wings.
And if you’re on a wing kick right now, you definitely need to check out these Peruvian Chicken Wings or this Baked Buffalo Chicken Wings — both bring totally different flavors but are just as addictive.
Key Ingredients
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- chicken wings and drummies – Chicken drumsticks are perfect for dipping into this flavorful garlic parmesan wings sauce. And wings are just too delicious not to include.
- salted butter – The conduit for spreading this delicious sauce all over your chicken meat.
- fresh garlic – A robust flavor complete with nuttiness, some heat, and a mild buttery flavor.
- lemon juice – Adds a bit of brightness and acid.
- dried herbs – like basil, oregano, marjoram and thyme bring so much flavor to this recipe!
- grated parmesan cheese – Rich, tangy, nutty, this cheese has it all and will take your dish to the next level!
How To Make Grilled Parmesan Garlic Wings
Step 1: Start by patting your chicken dry with a clean paper towel. Then drizzle them with a high quality olive oil and some salt and pepper and toss to coat. This will help you to achieve perfectly crispy skin during the cooking process.
Step 2: To prep your outdoor gas grill, make sure that the grill grates are clean and the grill is preheated to 400-450°F. Once your grill is heated, place your flat wings on direct heat for a total of 8-12 minutes or 12-16 minutes for drummies, flipping halfway.
Step 3: While your wings cook, start your sauce by melting the butter in a small sauce pan over medium-low heat. Then remove the melted butter from the heat and add the remaining sauce ingredients and stir to combine.
Pro Tip: How to Know When the Wings are Done
You’ll know when they’re getting close when they reach a gorgeous golden brown color, but always be sure to double check with an internal meat thermometer to ensure that the internal temperature is at 165°F before removing them from the grill.
Step 4: Once your chicken is fully cooked, remove from the grill and into a medium sized bowl. You can either dump all of that delicious sauce over the wings or serve it in a small bowl to be used as a dipping sauce.
Step 5: Transfer wings to a serving platter lined with parchment paper for serving. And be sure to top them with additional fresh parmesan cheese, pepper, and parsley for that finishing touch.
Tips for Crispy Grilled Chicken Wings
- Pat the wings dry before marinating to help them crisp up
- Don’t overcrowd the grill — give them space Use medium-high heat for a good char without burning
- Turn occasionally for even cooking
- Don’t Forget – Let Them Rest: Remove the chicken from the grill and let them rest for a couple of minutes. This allows all of the juices to redistribute into the meat, making them super juicy! Plus, the meat will continue cooking during this time, which allows the meat to reach the recommended temp for chicken, which is 165°F.
Can You Bake or Air Fry These Wings?
Yes! If you don’t have a grill, these Peruvian wings can easily be made in the oven or air fryer.
- Oven Baked Chicken Wings: Bake at a 400 degrees F., flipping halfway through for approx. 30-40 minute or until cooked through.
- Air Fryer Chicken Wings: Cook at 400 degrees F. for approx. 13-18 minutes or until fully cooked. Work in batches for the best texture and even crisping.
No matter which method you choose, don’t skip the aji verde — that green sauce is what brings everything together.
Make it a Meal: What to Serve With Them
These pair perfectly with our grilled broccoli, grilled sweet corn, or some easy lemon pasta.
Recipe FAQs
Make sure your grill is: fully preheated, clean, lightly oiled and don’t flip too early — they’ll release naturally when ready.
For this recipe, it’s best to sauce them after grilling so the parmesan doesn’t burn and the wings stay crispy.
Other Chicken Recipes You Might Like
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Ingredients
Grilled Wings:
- 2 pounds chicken wings and drummies
- 2 teaspoons olive oil
- kosher salt and ground black pepper
Garlic Parmesan Wing Sauce:
- 4 tablespoons salted butter
- ¼ cup parmesan cheese, grated, more for serving
- 2-3 tablespoons garlic, minced
- ½ teaspoon garlic powder
- ½ teaspoon lemon juice
- ¼ teaspoon dried basil leaves
- ¼ teaspoon dried oregano leaves
- ¼ teaspoon dried marjoram leaves
- ¼ teaspoon dried thyme leaves
- ⅛ teaspoon ground black pepper
- pinch red pepper flakes
Instructions
- Prep: Ensure grill grates are clean and set grill temperature to medium-high heat (400-450℉).
- Oil + Season: Pat 2 pounds chicken wings and drummies dry with clean paper towel. Drizzle with 2 teaspoons olive oil and toss to coat. Season lightly with kosher salt and ground black pepper.
- Grill: Place chicken wings over direct heat: 8-12 minutes total for flat wings and 12-16 minutes total for drummies, or until the reach an internal temperature of 163℉, flipping halfway.
- Rest: Remove from grill and let rest 10 minutes – the internal temp will continue to raise 5 degrees during resting time. The wings will be safe to eat when they reach an internal temperature of 165℉.
- Butter Mixture: Meanwhile, add 4 tablespoons salted butter to a small saucepan and let melt gently on medium-low heat. Remove from heat and add ¼ cup parmesan cheese, 2-3 tablespoons garlic, ½ teaspoon garlic powder, ½ teaspoon lemon juice, ¼ teaspoon dried basil leaves, ¼ teaspoon dried oregano leaves, ¼ teaspoon dried marjoram leaves, ¼ teaspoon dried thyme leaves, ⅛ teaspoon ground black pepper, and pinch red pepper flakes. Stir to combine.
- Coat the Wings: Once the wings are fully cooked and remove from the grill transfer a medium-sized bowl. You can either pour all the sauce over to the wings or reserve some for dipping.
- Serve: Enjoy wings on a plate topped with additional shredded or grated parmesan, fresh cracked pepper and fresh parsley.
Notes
- Storage: store leftover cooked wings in an airtight container in the refrigerator for up to 3 days.
- Dairy-Free: use a dairy-free/plant-based butter and use a dairy-free parmesan.
- Reheating Wings: reheat wings in the air fryer at 375 degree F. for 4-7 minutes or until warmed through or a 350 degree oven on a baking sheet for 10-14 minutes or until warmed through.
Thomas says
Fast and easy for a weeknight — these come together quickly on the grill. The parmesan sauce is the standout and really drives the flavor, making these an easy repeat.
Stephanie M says
Very good – flavorful and easy. I baked the wings and it was delicious!
Erin says
So happy to hear that, Stephanie! Thanks for coming back to leave rating and review – I appreciate it!