Garlic-Parmesan Chicken Wings


Two surefire ways to upgrade any food: add some garlic, add some parmesan. Both are present in this—dare we say—insanely irresistible rendition of chicken wings. After grilling, you’ll toss the wings in the cheese, followed by a garlicky parsley-lemon sauce. The result is as delicious as the number of napkins you’ll need to eat them. P.S. Don’t have a grill? This works with a broiler, too. Just place a rack 5 inches from the element. Line a rimmed baking sheet with foil. Broil 12 to 15 minutes per side, and serve as directed according to recipe.

Garlic-Parmesan Chicken Wings
Photo: Greg DuPree
Hands On Time:
25 mins
Total Time:
30 mins
6 serves


  • 2 ½ pounds chicken wings

  • 3 teaspoon kosher salt, divided

  • ¾ teaspoon freshly ground black pepper, divided

  • ¾ ounces Parmesan cheese, grated (about ½ cup)

  • ¼ cup olive oil, plus more for grill grates

  • ¼ cup finely chopped fresh flat-leaf parsley

  • ½ teaspoon lemon zest plus 2½ Tbsp. fresh juice (from 2 lemons)

  • 1 large clove garlic, grated

  • ½ teaspoon sugar


  1. Preheat grill to high (450°F to 500°F). Toss wings with 2 teaspoons salt and ½ teaspoon pepper in a large bowl. Place on oiled grates; grill, covered, turning often, until browned and a thermometer inserted in thickest portion registers 170°F, 12 to 16 minutes. Transfer to a large bowl; add cheese and toss to coat.

  2. Stir oil, parsley, lemon zest and juice, garlic, sugar, and remaining 1 teaspoon salt and ¼ teaspoon pepper in a small bowl. Drizzle over wings and serve.

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