Parmesan Garlic Wings Recipe

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.