These smoked and grilled wings are covered with a buttery garlic and parmesan sauce that will make your taste buds sing!
They make an excellent appetizer or light dinner. Make these and be the hero of your next gathering! These have long been a go-to for me, and I hope you like them as much as my family and I do!
Contents
- Smoked chicken wings
- How to make smoked chicken wings with garlic and parmesan sauce
- Some more chicken recipes you might like to try
- FAQs
- Do you sauce wings before or after smoking?
- What is garlic parmesan wing sauce made of?
- How do you get crispy skin when smoking wings?
- Are parmesan garlic wings good?
- Should you spray wings while smoking?
- What is the best temperature to smoke chicken wings?
- What toppings go with garlic parmesan sauce?
- Why add butter to wing sauce?
- How long is Parmesan garlic wing sauce good for after opening?
- Why are smoked wings rubbery?
Smoked chicken wings
When smoking chicken wings, there are a few tricks to attaining crispy skin.
I used my pellet smoker for this recipe, but you may use whatever smoker you choose. My pellet smoker also has a sear option, which I utilized to make the wings crispy and blackened.
You may avoid this last grill stage if your wings are cooked to an internal temperature of 165F or above, but I believe it to be the greatest method to produce wonderfully crispy, crunchy skin.
Before seasoning my wings, I set them on a wire roasting rack to dry for a few hours. This gives the wings a crisper skin, and when you apply your rub, the excess falls behind, making cleanup simple.
You’ll see that I didn’t remove the drum from the flat and instead left the wing whole. This is a personal preference; I like both components, and not needing to separate them reduces prep time.
A nice set of tongs will assist you turn the wings on the smoker at regular intervals, and as usual, a good instant read thermometer, such as the Thermapen, is required to ensure everything is cooked correctly.
Finally, something to mix the wing sauce in that can be heated to melt the butter and combine all of the sauce components is required.
How to make smoked chicken wings with garlic and parmesan sauce
1. Leave on a rack in the fridge for a few hours to dry the skin
Take the wings out of the container and blot them dry using paper towels.
Put them in the fridge for a few hours to dry out on a wire cooking rack with a pan below.
This is one of the greatest methods for producing crispy skin on chicken wings while smoking them.
2. Apply your rub
After a couple of hours, remove from the fridge.
Apply your preferred poultry rub on both sides equally. I used Pitboss Sweet Heat, which has a fantastic combination of spices and gives the wings a lovely color, but you could also try our own poultry rub here.
3. Get the smoker ready
Preheat your smoker to 300-350F.
Once the smoker is hot, drop the wings in and smoke for 60-80 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
I like to smoke chicken at higher degrees to eliminate the rubbery feel that is common with smoked chicken skin.
One disadvantage to frying the wings at a higher temperature is that they cook considerably quicker and do not produce as much smoke. The trade-off is a crispier wing, which appeals to me more.
If you want to take your time smoking your wings and enhance the smoke taste, set your smoker at 225F and then raise the temperature later.
When smoking wings, I like to use pecan or hickory wood. It gives them a more strong taste that the wings can withstand. If you were smoking a chicken breast, I would recommend using a fruit wood such as apple or cherry.
4. Make the wing sauce
Make your garlic and parmesan sauce while the wings are smoking. This sauce is really simple to create and takes just a few ingredients.
In a mixing bowl, combine unsalted butter, grated parmesan cheese, dried Italian seasoning (or a combination of dried oregano, basil, thyme, and rosemary), minced garlic, and a bit more of the wing rub. Warm everything up and combine.
5.Sear the wings
I prefer to sear the wings for approximately a minute on each side after they reach an internal temperature of 165F. The wings’ ultimate temperature will range between 175 and 190 degrees Fahrenheit. Even if you cook your wings at a higher internal temperature, they will remain juicy. Unlike chicken breasts, which dry out if cooked beyond 165F, chicken wings are quite forgiving.
6. Serving the wings
When the wings are done frying, throw them in a dish and mix them with the sauce, or just set them on a platter and drizzle with the sauce. I like to garnish them with chives and serve them right away.
Each bite will provide a buttery garlic punch that will gratify all wing fans. If you want to create a spicier version of the sauce, add a little buffalo or hot sauce to the mix.
Some more chicken recipes you might like to try
- Buffalo Wings with Blue Cheese Sauce
- Smoked Turkey Legs
- Smoked Buffalo Hot Wings With Crispy Skin
- Smoked Chicken Maryland
- Easy Smoked Chicken Breast
