I love chicken wings! Typically I go for hot, tossed in buffalo sauce with EXTRA ranch! For something new I thought I’d try a butter and garlic version. I threw in a bunch of fresh parsley and ta-da, Italian Wings. :) Give ‘em a try and let me know what you think!
2 pounds chicken wings - I did a mix of drumettes and wings.
2 tablespoon olive oil
1/2 cup butter - melted
1 teaspoon garlic - freshly grated
1.4 cup chopped parsley - divided, save some for the garnish
1/2 cup Parmesan cheese - freshly grated plus a little for the garnish
Dry Marinade Ingredients
1 teaspoon paprika
1/4 teaspoon thyme - dried
1/4 teaspoon oregano - dried
1/4 teaspoon black pepper - to your taste
1/4 teaspoon kosher salt - to your taste
Place the wings in a medium size bowl. In another bowl combine all the dry marinade ingredients and sprinkle over the chicken wings. Be sure to coat the wings evenly, tossing in the bowl while sprinkling on the herbs and spices. Allow to marinade at least 1 hour in the refrigerator.
Prepare the grill for indirect heat grilling around 350ºF.
Place wings on the grill in a single layer and cook for 30 minutes, turning every 10 minutes.
While the wings are on the grill, prepare the sauce. Melt butter in a microwave safe bowl. I do 15 second increments until butter is liquefied. Then stir in grated garlic, parsley and Parmesan.
When wings are cooked through, remove from grill and place in a large blow. Pour on 3/4 of the butter sauce and toss to combine. Add remaining butter if desired.