Smoked Garlic Parmesan Wings

Serves: 4 | Cook time: 1.5–2 hrs

Ingredients

For the Wings:

·  2 lbs chicken wings, separated into flats and drums

·  2 tbsp olive oil

·  1 tsp kosher salt

·  1 tsp coarse black pepper

·  1/2 tsp onion powder

·  1/2 tsp garlic powder

For the Garlic Parmesan Sauce:

·  6 tbsp unsalted butter

·  5 cloves garlic, minced (or smoked garlic if you want to level it up)

·  1/2 cup grated Parmesan cheese (plus more for garnish)

·  2 tbsp fresh parsley, finely chopped

·  1 tbsp lemon juice (fresh-squeezed)

·  1/2 tsp red pepper flakes (optional)

·  1/4 tsp kosher salt, to taste

Instructions

1. Prep the Wings

·  Pat wings dry with paper towels (crispy skin starts here).

·  Toss with olive oil, salt, pepper, smoked paprika, and garlic powder until evenly coated.

2. Smoke the Wings

·  Preheat smoker to 250°F.

·  Use a mild wood like apple, pecan, or cherry for a softer smoke, or hickory for a stronger hit.

·  Arrange wings in a single layer on the smoker rack.

·  Smoke for 1.5–2 hours, until internal temp hits 175°F for that perfect bite-through skin.

Crispy Skin Hack: After smoking, crank the smoker or move wings to a 425°F grill for 3–5 min per side to crisp up.

3. Make the Garlic Parmesan Sauce

·  In a saucepan over medium heat, melt butter.

·  Add garlic and sauté until fragrant, about 1 min (don’t let it burn).

·  Stir in lemon juice, red pepper flakes, and salt.

·  Remove from heat, stir in Parmesan until smooth.

4. Toss & Serve

·  Place wings in a large bowl, pour over sauce, and toss until coated.

·  Sprinkle with extra Parmesan and fresh parsley before serving.

BBQ Beautiful Twist: Smoke whole garlic bulbs alongside the wings, squeeze the roasted cloves into the sauce, and you’ll get a deep, sweet garlic punch that makes regular garlic butter taste shy.

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