We can't get enough chicken wings in my house. We love making them different ways to see what everyone likes best. I can easily say that these garlic parm chicken wings are the hands down favorite in my house!Ingredients
- 5 lbs chicken wings. We prefer drumettes and flappers separated over the entire wing.
- Meat Church Gourmet Garlic & Herb seasoning
- 1 stick butter, unsalted
- 12 cloves garlic, minced
Prepare your Traeger
Prepare your Traeger at a temperature of 450. You have a lot of options on pellets for a chicken wing cook, so we went with our old faithful – hickory. This temp will help get the wings crisper than a lower temp cook which can lead to rubbery skin.
Prepare the wings
If you bought the whole wing, remove the tip and separate the drummette and wing from each other. Pat them dry. Season the wings generously on all sides with our Gourmet Garlic & Herb seasoning.
Garlic Butter prep
Melt the butter in a medium saucepan. Add the minced garlic and cooked 5 minutes until fragrant. Remove and cool.
Chicken wing cook
Place the wings directly on the cooking grate of your Traeger for a total cook time of 20 minutes. Flip the wings halfway through the cook. I like to get as many tasty bites of char on my wings and flipping them will help achieve this on an additional side.
Using a Thermoworks instant read thermometer your chicken wings should be between 165 – 180 degrees after 20 minutes. While chicken is safe at 165, it is ok to cook wings even further as it is difficult to dry them out.
Finish the wings:
Toss the wings in the garlic butter sauce. Place them back in your Traeger for 5 minutes to allow the sauce to set. This will prevent the sauce from running all over you when trying to eat. Remove from the grill.
Grate parmesan cheese generously all over the hot wings. Garnish with parsley. Enjoy with ranch or by themselves!