Prepare to revolutionize your wing game! These Smoked Garlic Parmesan Wings are crafted on a Traeger pellet grill and smoker, delivering an unparalleled flavor experience. Forget sticky, overly sweet sauces; these wings are perfectly crispy, infused with deep smoky notes, and smothered in a rich, savory garlic parmesan coating. Easy to make and incredibly satisfying, they are guaranteed to be a new favorite for game days, gatherings, or any time you crave exceptional wings.
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Elevate your chicken wing expectations far beyond what you’ll find at Wingstop, Domino’s Pizza, or Buffalo Wild Wings. What sets these Smoked Garlic Parmesan Wings apart is the transformative kiss of smoke, a game-changer that imbues every bite with an irresistible depth of flavor. These aren’t just wings; they’re a culinary revelation—meaty, savory, and so incredibly delicious, you’ll be reaching for more before you’ve even finished your first plate.
My absolute favorite way to prepare wings is on a Traeger grill, or any other quality pellet grill smoker. The unique cooking method these grills offer results in chicken wings that are exceptionally tender on the inside and perfectly crispy on the outside. The magic begins with a low-and-slow smoke, allowing the chicken to fully absorb the rich, wood-fired essence. This initial phase builds an incredible flavor foundation that truly distinguishes these wings. Following the smoke, the heat is cranked up to a higher temperature, which is essential for rendering the fat and achieving that coveted, satisfyingly crispy skin that makes for a truly phenomenal wing.
Should your pellet grill not reach the high temperatures necessary for crisping, or if you prefer an alternative method, the wings can easily be finished in a conventional oven. A broiler can also work wonders for achieving a crispy finish. However, a crucial safety tip for pellet grill users: if your Traeger hasn’t been thoroughly cleaned recently, it’s wise to use the oven or broiler for the crisping stage. Accumulated pellet dust and grease within the smoker can pose a fire risk at higher temperatures, so always proceed with caution and ensure your grill is well-maintained.
Why You’ll Adore These Smoked Garlic Parmesan Wings
- Unforgettable Smoky Flavor: The Traeger infuses each wing with a deep, authentic smoky essence that simply can’t be replicated by traditional cooking methods. It’s a flavor profile that truly stands out.
- The Perfect Harmony of Savory and Zesty: Experience the exquisite blend of rich, salty Parmesan cheese and bright, pungent fresh garlic. This dynamic duo creates a sauce that’s both comforting and incredibly vibrant.
- Irresistibly Crispy Texture: Achieving that ideal crispy skin is a hallmark of great wings, and this recipe delivers. The two-stage cooking process ensures golden, crunchy exteriors with juicy, tender meat inside.
- Effortlessly Delicious: Despite their gourmet taste, these wings are surprisingly simple to prepare, making them perfect for both seasoned grill masters and novice cooks looking to impress.
- A Crowd-Pleasing Sensation: Whether you’re hosting a backyard barbecue, a game day party, or simply enjoying a family dinner, these wings are guaranteed to be a huge hit. Everyone will be asking for the recipe!
Key Ingredients for Smoked Garlic Parmesan Wings
Crafting these extraordinary wings begins with a careful selection of high-quality ingredients. Each component plays a vital role in building the layered flavors and achieving the perfect texture.
- Chicken Wings: Start with about 2 pounds of fresh chicken wings. For the best results and easier handling, ensure they are split into “flats” (wingettes) and “drumettes,” with the wing tips removed and discarded (or saved for stock). Splitting them allows for more even cooking and crisping.
- Parmesan Cheese: Approximately 4 ounces of Parmesan cheese is needed. While pre-grated parmesan can work, freshly grated Parmesan from a block will provide a superior flavor and melt more smoothly into the sauce, giving it a rich, authentic taste.
- Unsalted Butter: A critical base for our luscious garlic parmesan sauce. Using unsalted butter allows you to control the overall saltiness of the dish, especially when pairing with salty Parmesan.
- Fresh Garlic Cloves: About 4 cloves of fresh garlic, minced, are essential. Fresh garlic provides a potent, aromatic flavor that garlic powder simply cannot replicate. For a milder, sweeter garlic flavor, consider roasting the cloves as suggested in the tips below.
- Red Pepper Flakes: A pinch of red pepper flakes adds a subtle warmth and a touch of heat that perfectly complements the rich garlic and cheese. Adjust the amount to suit your preferred spice level.
- Lemon Juice: One tablespoon of fresh lemon juice is the secret ingredient that brightens the entire dish. Its acidity cuts through the richness of the butter and cheese, balancing the flavors and adding a zesty finish.
Essential Equipment for Smoking Wings
Having the right tools makes all the difference when smoking wings to perfection. Here’s what you’ll need:
- Pellet Grill/Smoker: A Traeger or similar brand of pellet grill is central to this recipe. Its ability to maintain consistent temperatures and produce a steady stream of wood smoke is key to the wings’ unique flavor.
- Digital Meat Thermometer: Absolutely indispensable for ensuring food safety and perfectly cooked chicken. An instant-read thermometer will help you monitor the internal temperature accurately.
- Food Processor: Ideal for coarsely chopping the Parmesan cheese, which helps it incorporate beautifully into the butter sauce.
- Microwave-Safe Skillet or Bowl: For melting butter and infusing it with garlic efficiently.
- Large Mixing Bowl: Essential for tossing the smoked wings with the garlic Parmesan sauce, ensuring every piece is evenly coated.
- Tongs: For easy handling and flipping of wings on the grill.
- Wire Rack (Optional but Recommended): Placing wings on a wire rack set over a baking sheet can promote better airflow for crispier skin, especially during the oven crisping phase.
How to Master Smoked Garlic Parmesan Wings: Step-by-Step
Follow these detailed steps to create a batch of the most flavorful and crispy smoked chicken wings you’ve ever tasted.
- Prepare Your Smoker and Wings: Begin by preheating your Traeger smoker to a low and steady 225°F (107°C). While the smoker heats up, pat your chicken wings thoroughly dry with paper towels. This crucial step helps achieve maximum crispiness later. Lightly season the wings on all sides with salt and freshly ground black pepper.
- Smoke Low and Slow: Arrange the seasoned wings in a single layer directly on the grill grates. Avoid overcrowding to ensure even smoke penetration and cooking. Smoke the wings until they reach an internal temperature of 165°F (74°C) as measured with a reliable digital meat thermometer. This initial smoke phase can take approximately 45 minutes to 1 hour, depending on your grill and the size of the wings.
- Achieve Ultimate Crispiness: Once the wings hit 165°F, carefully remove them from the smoker and set them aside. Increase your pellet grill’s temperature to a blazing 450°F (232°C). If using an oven, preheat it to 450°F or turn on the broiler. Once the grill (or oven) is screaming hot, return the wings to the grate (or a baking sheet in the oven) and crisp them up for 3-4 minutes per side. Watch them closely during this stage, as they can go from golden perfection to burnt very quickly.
- Craft the Aromatic Garlic Butter: While the wings are crisping, prepare your decadent garlic butter sauce. In a microwave-safe skillet or bowl, melt the unsalted butter. Add the minced fresh garlic cloves to the melted butter. Microwave this mixture for about 1 minute on high. This brief cooking time gently infuses the butter with the delightful aroma and robust flavor of garlic.
- Assemble the Parmesan Sauce: Transfer the garlic-infused butter to a mixing bowl. Using a food processor, coarsely chop the Parmesan cheese; you want a texture that’s fine enough to coat the wings but still offers small bits of cheese. Combine the coarsely chopped Parmesan with the slightly cooled garlic butter, red pepper flakes, and fresh lemon juice. Stir everything together until well combined. This is your secret weapon, the sauce that will elevate your wings to gourmet status!
- Toss and Coat Generously: Once the wings are perfectly crispy and removed from the high heat, immediately transfer them to the large mixing bowl with your garlic Parmesan sauce. Toss the wings thoroughly, ensuring every single piece is generously coated with the flavorful butter-Parmesan mixture. The warmth of the wings will help the sauce adhere beautifully.
- Serve Immediately: These Smoked Garlic Parmesan Wings are best enjoyed hot and fresh! Arrange them on a platter and, if desired, offer an extra side of the garlic Parmesan butter for dipping. Get ready to indulge in an explosion of smoky, garlicky, cheesy goodness that’s simply irresistible!
Chef Jenn’s Expert Tips for Perfect Smoked Wings
Take your Smoked Garlic Parmesan Wings from great to absolutely extraordinary with these insider tips:
- For Milder, Sweeter Garlic: If you prefer a less pungent garlic flavor, consider roasting the garlic cloves. Simply wrap the unpeeled cloves in aluminum foil and place them directly on the Traeger grill grates alongside the wings during the low-and-slow smoking process. Roast for about 20-30 minutes, or until softened. Once cooled, peel and mince the roasted garlic, then proceed with the sauce recipe. This imparts a wonderfully sweet, mellow garlic essence.
- Customize Your Heat Level: The beauty of red pepper flakes is their versatility. For a gentle warmth, stick to a pinch. If you crave a more pronounced kick, don’t hesitate to add a bit extra. Taste and adjust until it’s perfect for your palate.
- Embrace the Slow Smoke: Patience is truly a virtue when it comes to smoking. Resist the urge to rush the initial low-temperature smoking phase. The “low and slow” approach is crucial for allowing the wood smoke to deeply penetrate the chicken, resulting in that signature smoky flavor that defines this dish.
- Vigilance During Crisping: The high-heat crisping stage is quick and intense. Keep a very close eye on your wings during these few minutes. They can transition from beautifully golden and crispy to over-charred in the blink of an eye. Stand by your grill or oven and turn them frequently.
- Pat Dry for Peak Crispiness: This tip bears repeating: ensure your chicken wings are as dry as possible before seasoning and smoking. Excess moisture on the skin is the enemy of crispiness. A thorough pat-down with paper towels is a simple step that yields significant rewards.
- Use a Wire Rack: If you have one, place your wings on a wire rack set over a baking sheet during the crisping phase (especially if using an oven). This elevates the wings, allowing air to circulate all around them, promoting even crisping on all sides.
- Check Multiple Temperatures: When checking the internal temperature during smoking, insert your thermometer into the thickest part of several different wings to ensure they are all safely cooked through to 165°F (74°C).
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Make It A Complete Meal: Serving Suggestions
These Smoked Garlic Parmesan Wings are phenomenal on their own, but pairing them with the right sides can transform them into a truly memorable meal or a spectacular party spread. For classic wing accompaniments, serve them with crisp celery sticks and your favorite creamy blue cheese or ranch dip. To balance the richness, a refreshing side of homemade coleslaw or a vibrant garden salad makes an excellent addition.
If you’re aiming to create an impressive spread of bite-sized delights, these wings integrate perfectly. Consider adding other crowd-pleasers like Creamy Jalapeno Dip with tortilla chips, rich Pork Belly Burnt Ends, and fresh Tomato Bruschetta. To truly elevate the experience, greet your guests with a hand-crafted cocktail, such as a Smoked Blackberry Margarita. And for a sweet ending to your smoky feast, don’t forget delightful air fryer thumbprint cookies for dessert!
Storage and Reheating Instructions
If, by some miracle, you find yourself with leftover Smoked Garlic Parmesan Wings, proper storage and reheating are key to preserving their deliciousness.
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Reheating for Crispiness: To bring them back to their prime crispiness, avoid the microwave, as it will make them rubbery. Instead, reheat them in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through and crispy. An air fryer is also an excellent option, reheating at 375°F (190°C) for 5-8 minutes.
- Freezing: If you’ve prepared a large batch, these wings freeze beautifully for up to three months. Allow the wings to cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or airtight container.
- Reheating from Frozen: To reheat from frozen, place the wings on a baking sheet and bake in a preheated oven at 400°F (200°C) for 20-30 minutes, or until thoroughly heated and crispy. You can also finish them on the grill for a touch of char.
Why a Pellet Grill Excels for Chicken Wings
While many methods can cook chicken wings, a pellet grill like a Traeger offers distinct advantages that make it the ultimate choice for this Smoked Garlic Parmesan Wings recipe:
- Consistent Temperature Control: Pellet grills maintain a remarkably consistent temperature, which is crucial for the “low and slow” smoking process. This prevents uneven cooking and ensures the wings are perfectly cooked through before the crisping stage.
- Superior Smoke Flavor: The wood pellets burn cleanly and consistently, producing a pure, aromatic smoke that deeply penetrates the chicken. This creates a complex, authentic smoky flavor that is difficult to achieve with other types of smokers or grills.
- Even Heat Distribution: Pellet grills are designed for even heat distribution, meaning every wing on the grate cooks uniformly. This minimizes the need for constant turning during the smoking phase, allowing for a more hands-off cooking experience.
- Versatility: The ability to easily switch between low smoking temperatures and high searing temperatures on the same unit is a major advantage. This two-stage cooking method (smoke then crisp) is perfectly suited for wings, allowing for both flavor infusion and crisp skin in one go.
- Ease of Use: Compared to traditional offset smokers, pellet grills are much simpler to operate. You set the temperature, and the grill does the rest, feeding pellets automatically. This makes gourmet smoking accessible to home cooks of all skill levels.
Frequently Asked Questions (FAQs)
- Can I make these wings in a regular oven?
Yes, you can adapt this recipe for a regular oven, though you’ll miss the smoky flavor. To compensate, consider adding a touch of smoked paprika to your seasoning. Bake at 375°F (190°C) for 20-25 minutes, then increase to 425°F (220°C) or use the broiler for 10-15 minutes, flipping occasionally, until crispy. - How do I get my wings extra crispy?
Several factors contribute to crispy wings:- Pat the wings very dry before seasoning.
- Cook them in a single layer without overcrowding.
- Utilize a two-stage cooking method: low heat initially, then high heat for crisping.
- Consider using a wire rack to allow air circulation.
- What kind of wood pellets should I use?
For chicken, lighter fruitwoods like apple, cherry, or pecan work wonderfully, imparting a subtle, sweet smoke flavor that complements the garlic and Parmesan without overpowering it. Hickory can also be used for a stronger smoke. - Can I prepare the sauce in advance?
Yes, you can prepare the garlic Parmesan sauce up to a day in advance and store it in the refrigerator. Gently reheat it in the microwave or a small saucepan over low heat before tossing with the freshly cooked wings. - Are these wings spicy?
The recipe includes a pinch of red pepper flakes for a very mild warmth. You can easily adjust the spice level by adding more or omitting them entirely, according to your preference.
Step By Step Process
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Smoked Garlic Parmesan Wings
Ingredients
- 2 pounds chicken wings split, tips discarded
- 4 ounce freshly grated parmesan cheese
- 1/2 cup unsalted butter
- 4 cloves garlic minced, or roasted for milder flavor
- 1 pinch red pepper flakes adjust to taste
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your Traeger smoker to 225°F (107°C). Pat the chicken wings very dry with paper towels, then lightly season with salt and pepper.
- Smoke the wings in a single layer on the grill grates until they reach an internal temperature of 165°F (74°C). This usually takes 45-60 minutes.
- Remove the wings from the smoker. Increase the smoker’s temperature to 450°F (232°C). Once hot, return the wings to the grill (or transfer to a hot oven/broiler) to crisp up for 3-4 minutes per side, watching closely to prevent burning.
- Meanwhile, melt the butter in a microwave-safe skillet. Add the minced garlic and microwave for 1 minute to infuse the butter with garlic flavor.
- In a food processor, coarsely chop the Parmesan cheese. Combine the garlic-infused butter (slightly cooled) with the Parmesan, red pepper flakes, and lemon juice. Stir well.
- Toss the butter-Parmesan mixture with the hot, crispy smoked chicken wings in a large bowl, ensuring every wing is generously coated.
- Serve hot, optionally with extra garlic Parmesan sauce on the side for dipping. Enjoy your irresistible wings!
Notes
Chef Jenn’s Tips
- For a milder, sweeter garlic flavor, roast the garlic cloves in aluminum foil on the Traeger alongside the wings for about 20-30 minutes during the smoking process.
- Adjust the amount of red pepper flakes to suit your desired level of heat.
- Do not rush the low-and-slow smoking process; it’s essential for deep smoky flavor.
- Always supervise the wings closely during the high-heat crisping stage to prevent burning.
- Patting the wings extremely dry before seasoning helps achieve maximum crispiness.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.