Name: Wood-Smoked Garlic Parmesan Wings (Standard)
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lbs Chicken wings, split; 1 tbsp Kosher salt; 4 tbsp Unsalted butter, melted; 2 tsp Garlic powder; 1/2 cup Grated Parmesan cheese

Recipe tier

A straightforward approach to smoked wings, utilizing hickory smoke and a simple garlic butter toss for a reliable, smoky backyard result.

Total 2h 30m

Serves 4 servings

Steps 4

Ingredients 5

Soundtrack the cook

Fire it up · 166 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 25m Cook 125m Plate 5m Reset 10m

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Chicken
3 lbs 1.36 kg Chicken wings, split
1 tbsp 15 g Kosher salt
Sauce
4 tbsp 56 g Unsalted butter, melted
2 tsp 6 g Garlic powder
cup 50 g Grated Parmesan cheese

Equipment

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Instructions

🎙️ Cook with voice coach

Pat wings dry and season evenly with salt; let rest in the refrigerator for 30 minutes to dehydrate the skin.
Prepare a smoker for indirect heat at 225 degrees Fahrenheit using hickory wood chunks, cooking the wings for 90 minutes until the internal temperature reaches 165 degrees Fahrenheit.
Move wings to direct high heat, grilling for 3-5 minutes per side until the skin is blistered and golden brown.
In a large bowl, whisk melted butter and garlic powder; toss the hot wings in this mixture, then fold in the grated Parmesan cheese until well coated.