Smoked Garlic Parmesan Chicken Wings
I love smoked chicken wings and this recipe for smoked garlic parmesan chicken wings has got to be one of the best I’ve ever done. Real parmesan, loads of garlic and a good mix of smoke and high heat to crisp up that skin.
- Prep Time: 20
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 5 servings 1x
Ingredients
Scale
- 4 lbs Chicken wings
- 2 teaspoons Coarse ground kosher salt
- Jeff’s Texas style rub
- 2 sticks butter (1/2 lb)
- 1/2 lb block of parmesan, grated (about 2 cups grated)
- 2 teaspoons garlic, chopped
- 2 teaspoons red pepper flakes
- 2 TBS lemon juice (about 1 lemon)
- 1 handful of Green onions and/or parsley for garnish, chopped
Instructions
- Dry the wings with a paper towel
- Pour the wings out onto a baking sheet or large piece of butcher paper.
- Add about ½ teaspoon per pound of coarse kosher salt (top side only)
- Sprinkle light coat of Jeff’s Texas style rub (top side only).
- Place chicken wings into gallon sized zip top bag and seal it up. Place in fridge for 8 hours.
- Set up pellet smoker for cooking at 180°F (82°C) using indirect heat*
- Place wings on smoker grate and let them cook for 30 minutes then turn up the heat to 400°F (204°C) to finish. Total time is about 1 hour or until they reach 175°F (79°C).
- When wings are almost done cooking, make the garlic parmesan sauce.
- Grate parmesan cheese then melt 2 sticks of butter in medium sauce pan over low heat.
- Add parmesan to melted butter over medium low heat and stir until cheese is melted. Add garlic, red pepper flakes and leave on low heat while you go get the wings from the smoker.
- Pour sauce over chicken wings and toss to coat. Spritz top of wings with juice from whole lemon or about 2 TBS.
- Grate just a little more fresh parmesan over the top of the wings.
- Garnish with chopped green onions and chopped parsley and serve immediately.
Notes
*Traditional smoker cooking instructions: If you are using a traditional smoker, cook them at 275°F (135°C) if possible and they will take about 1.5 hours depending on the size of the wings.