Parmesan Crusted Garlic Chicken Wings
Ingredients
Whole chicken wings, tips removed
Heath Riles BBQ Chicken Injection & Brine
Lane’s Garlic² Rub
Duck Fat Spray
Banner Butter Smoked Sea Salt
Fresh Pressed Garlic
Fresh Grated Parmesan
Fresh Chopped Parsley
Cook
Trace Scarborough, from @eatthunderbird, has a great wing method. This is our adaptation of his process and has become our go-to wing cook. It extremely easy to change the flavor profile.
Brine the wings overnight.
Remove the wings from the brine and season with your choice of rub.
Smoke on the Traeger, running at 250°, for 3-3.5 hours, until you get the color you want and the fat in the skin has rendered. We coat them at the start and again at the half-way point with Duck Fat spray.
Sauce or glaze as desired when you pull them.
For the Parmesan Crust:
We combined the Smoked Sea Salt Banner Butter, a head of minced/pressed garlic, a bunch of freshly grated Parmesan, and some chopped parsley.
This mixture was layered on the wings, and we put them back on the Traeger running at 375° until it got melty, and crusty, and good!
Tools
Grill: Traeger Grills Heartland 20
Board: The Bull’s Black Olive
Knife: Messermeister Custom 8” Chef’s Knife
Thermometer: Thermoworks Thermapen ONE
