Garlic Butter Parmesan Grilled Chicken Wings
Garlic butter and Parmesan are a natural fit for chicken wings, especially when you bring charcoal into the mix. Vida’s wings start with a buttermilk marinade seasoned generously with Revolution Barbecue All Purpose BBQ Rub, giving the meat time to pick up seasoning before it ever reaches the grill.
What makes these wings stand out is the combination of indirect and direct charcoal heat. Cooking over the cooler side of the grill gives the wings time to cook through and begin rendering their fat without burning the exterior. Moving them over the hot coals at the end brings on the browning and crisp skin you want from a grilled wing.
That is also when the garlic butter comes into play. Brushing the wings as they finish over direct heat gives them a rich, browned exterior before they're tossed with melted butter, fresh garlic paste, and Parmesan. The result is a savory, buttery wing with plenty of garlic, a salty Parmesan finish, and that unmistakable character you only get from cooking over charcoal.
Vida’s Charcoal-Grilled Garlic Parmesan Wings
Vida Connaughton
4
2 hours 20 minutes
40 minutes
570
American
Main Dish
These wings are built around layers of seasoning and texture rather than a heavy sauce. The buttermilk gives the Revolution Barbecue All Purpose BBQ Rub plenty of contact with the chicken during the two-hour marinade while helping keep the meat moist as it cooks.
The two-zone charcoal setup is important here. Wings contain enough fat that putting them directly over hot coals for the entire cook can lead to flare-ups and an exterior that gets too dark before the meat reaches the texture you want. Starting on the cooler side gives that fat time to render. Finishing directly over the coals provides the higher heat needed for browning and crisp skin.
There are also two separate hits of garlic butter. The first is basted onto the wings while they're over direct heat, where the butter helps with browning and the garlic becomes aromatic. The second comes after the wings leave the grill, when they're tossed with butter, freshly made garlic paste, and Parmesan. That last coating stays rich and buttery, giving you a distinctly different flavor from the grilled layer underneath.
Ingredients
Chicken And Marinade
- 2 pounds chicken wings
- 2 cups buttermilk
- 4 tablespoons Revolution Barbecue All Purpose BBQ Rub
Garlic Butter Grill Baste
- 1/4 cup salted butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Garlic Parmesan Finishing Sauce
- 1/4 cup salted butter, melted
- 2 cloves garlic
- 3 tablespoons freshly grated Parmesan cheese
Directions
- Marinate The Wings: Combine the chicken wings, buttermilk, and Revolution Barbecue All Purpose BBQ Rub in a resealable bag or airtight container. Mix until the wings are thoroughly coated. Refrigerate for 2 hours.
- Prepare The Grill: Set up a charcoal grill for two-zone cooking with a hot direct-heat side and a cooler indirect-heat side. Bring the grill temperature to approximately 350°F.
- Start The Wings Indirectly: Remove the wings from the marinade, allowing the excess marinade to drain away. Discard the remaining marinade. Arrange the wings on the cooler side of the grill. Close the lid and grill for 20 minutes.
- Flip And Continue Cooking: Turn the wings and continue grilling over indirect heat for another 15 to 20 minutes.
- Prepare The Grill Baste: While the wings cook, combine the melted salted butter, garlic powder, and salt.
- Make The Garlic Paste: Finely mince the garlic cloves. Lay the flat side of a chef's knife over the minced garlic. Press firmly against the garlic while dragging the side of the blade across the cutting board. Gather the garlic back into a pile and repeat the pressing and dragging motion until the garlic breaks down into a smooth paste.
- Prepare The Finishing Sauce: Combine the melted salted butter, garlic paste, and Parmesan cheese. Stir until evenly combined and set aside.
- Finish Over Direct Heat: Transfer the wings to the hot side of the grill directly over the coals. Brush with the garlic butter baste and grill for approximately 5 minutes.
- Flip And Baste Again: Turn the wings, brush the other side with the garlic butter baste, and continue grilling until the skin is crisp and well browned. Cook the wings to an internal temperature of approximately 180°F, or to your preferred doneness.
- Toss And Serve: Remove the wings from the grill and immediately toss the hot wings with the garlic Parmesan finishing sauce until evenly coated. Serve hot.
