Grilled Garlic Parmesan Chicken Wings

September 15, 2026

Football weekends are back, bringing cool afternoons, familiar rivalries, and another reason to gather around the grill. Grilled Garlic Parmesan Chicken Wings fit right into the action with crisp skin, smoky char, savory seasoning, and a rich finish that makes them easy to reach for between plays. Serve a platter on the patio, turn on the game, and settle in for an afternoon built around good food and even better company.

Garlic and Parmesan make a classic pairing for wings because each brings something different to the plate. Butter carries the bold, aromatic flavor, while freshly grated cheese adds a salty, nutty finish. A touch of lemon cuts through that richness with just enough brightness. Grilling provides the final layer, creating browned edges and a subtle smokiness you cannot get from the oven.

These wings also suit the relaxed rhythm of a football weekend. Put them out before kickoff as an appetizer, add a few hearty sides for a casual meal, or make another batch when friends arrive later in the day. There is no need for formal dining when everyone can grab a plate, find a comfortable seat, and stay close to the action.

A well-designed backyard makes those afternoons even easier to enjoy. Connected areas for cooking, serving, dining, and relaxing keep the host near the conversation while giving guests plenty of room to settle in. That balance turns the patio into a natural gathering place all season long.

Build a Backyard Ready for the Weekend

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Makes 24 wings

Grilled Garlic Parmesan Chicken Wings Ingredients

Equipment

• 1 Long Tongs
• 1 wire rack
• 1 Sheet Tray

Seasoning

• 1 tablespoon kosher salt
• 1 tablespoon granulated garlic
• 1 tablespoon coarse black pepper
• 1 tablespoon paprika (We do not use smoked paprika as it can get bitter when grilled)
• ¼ teaspoon cayenne pepper (Optional if you want some heat)

Garlic Parm Wings

• 2 pounds chicken wings (Drums and flats; the typical volume is 12 wings per pound)
• ½ cup unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• ¼ cup freshly grated Parmesan cheese
• ¼ cup ranch dipping sauce (Optional for dipping)

Grilled Garlic Parmesan Chicken Wings Directions

1. Prep: Prepare your grill for two-zone grilling—target 450 – 500 degrees Fahrenheit in the grilling chamber.
2. Combine the dry seasoning ingredients in a small bowl. Place the wings in a large bowl and toss with the wing seasoning.
3. Grill Direct: Place the seasoned wings on the grill grate over direct heat. Grill direct for 4 minutes, or until browned. Then flip with long tongs and continue grilling for 3 minutes, until browned. Repeat for 3 minutes, then move the wings to the indirect side of the grill and close the lid.
4. Grill Indirect: Finish grilling over indirect heat until the wings reach an internal temperature of 175–180 degrees Fahrenheit. Remove the wings from the grill and place them in a large bowl.
5. Make Sauce: Place a cast-iron pan or pot over direct heat and add the butter. After the butter has melted, BUT NOT BOILING (about 5-6 minutes), add Parmesan cheese, minced garlic, and lemon juice, and remove from heat.
6. Toss and Serve: Place the sauce in the bowl with the wings. Toss the garlic butter sauce to coat the wings. Serve with any dipping sauce.

Notes for Crispy Wings

• For extra-crispy skin on the grill, dry-brine the wings and leave them in the fridge, uncovered, for up to four hours. This lets airflow dehydrate the wings, helping them get crisp.
• If you don't have time to dehydrate, you can also add cornstarch to your dry rub to help speed up the crispiness. Don't bother with baking powder; cornstarch is the active ingredient that crisps up the skin.

Taken from americanmadegrills.com