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Garlic Parmesan Chicken Wings

GriffinGriffin Posts: 6,920

Thanks to @LTAFlynEgg post about wings last week, I knew I had to try my hand at making Garlic Parmesan Wings. I tried making these one time before, but I wasn't sure if I was supposed to use parmesan cheese from the green can or shred my own parmesan cheese. I went with the later and it didn't turn out so well. This time I went with the green can (Parmesan & Romano cheese to be exact) Much better this time.

Since I was dining alone, the MINI got put into action, indirect at 400F, no wood for smoke.

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They were done in about 30 minutes

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Tossed in the sauce and then "Basketed Up"

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Big thanks to LTA for the inspiration and also @Dyal_SC who was kind enough to answer my text about how much baking powder to add to help crisp up the wings. I think it really does help and I'm glad that I didn't have to get out a shovel and dig through all the wing posts on this forum to find that nugget of knowledge. This batch was a million more times successful than the last time I tried them. Garlicky and Parmesany crispy wonderfullness. I'd skip the Ranch or Bleu Cheese for these ones, though. All I used it for was the celery. ;)

Richardson, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

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Comments

  • Austin  EggheadAustin Egghead Posts: 3,342
    Well that just went to the top of the cooking list.  Why would the cancheese be better than using fresh Romano and Parm mix?
    Eggin in SW "Keep it Weird" TX
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  • Charlie tunaCharlie tuna Posts: 2,191
    These wings look great, i have to try this !!
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  • GriffinGriffin Posts: 6,920
    Now that I think back harder on it (it was awhile ago), the first time I did it, I used pre-shredded parm that you get in the little plastic tubs at the store (not the powdered stuff in the green can) and it just sat in my sauce when I heated it up. It never melted and didn't coat the wings evenly. The stuff in the green can just dissovled in the sauce and you got that flavor from every bite. But you got me thinking and I always have a triangle of parmesan cheese in my fridge and when I use a microplane grater over my pizza, it always melts. Hmmm...guess there is a difference between pre-shredded parm and good quality parm and how fine it is grated. Great (pun intended). Now I'm going to have to make these again and use finely grated good quality parm and see how that turns out. The things I'll do for you. ;)

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Great looking cook, I will add this one to my wing-to-do list!
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • EddieK76EddieK76 Posts: 415
    Looks great!   I love wings and could eat about just any combination :)
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  • ChubbsChubbs Posts: 5,223
    Looking great Griffin. I love me some wings too. I need to get some of those baskets! I like easy cleanup and do not like paper plates.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • SkiddymarkerSkiddymarker Posts: 7,029
    Looks good Griff. Will try these wings. (like the idea of the quick home made rub)
    I'd bet the wedge of Parma in the fridge may be the real McCoy, so as to speak - it is from Italy. Micro-planes very well and melts like, well like cheese. The pre-shredded stuff is often a domestic knock off and although it may have a similar smell and taste (OK on pasta), it does not have the same "cooking" properties. 
    The powdered stuff is OK in some sauces where Parma is not the main event. I also like the powdered stuff mixed with Panko for oven breaded chicken. It is all good - just different.
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • MickeyMickey Posts: 16,410
    That sounds good.... got to try
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • henapplehenapple Posts: 14,416
    can you post the recipe please?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Solson005Solson005 Posts: 1,907
    Sounds really good. I didn't have much success with corn starch last time so I have gone back to sticky wings, but these sound really good so I will give it another shot. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • GriffinGriffin Posts: 6,920

    Totally agree @nolaegghead, that's why I don't buy it anymore either.

    @henapple only because you said please. (Recipes are always posted on the blog, though)

    Ingredients

    (For 16 whole wings or 32 flats and drummetes. )

         For the rub:

    • 1 tsp dried oregano
    • 1 tsp dried rosemary
    • 1 tsp kosher salt
    • 1/2 tsp cumin
    • 1/2 tsp thyme
    • 1/2 tsp baking powder (this won’t add flavor, but will help you achieve crispy skin on the wings)

         For the sauce:

    • 1/2 cup butter
    • 1 tsp lemon juice
    • 1/4 cup grate Parmesan & Romano Cheese (in the green can)
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • couple of turns of the pepper grinder
    • salt to taste

    Cooked indirect at 400F for about 30 minutes. Didn't use any smoke as I didn't think it would pair well.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • GriffinGriffin Posts: 6,920
    Oh, I cut the rub in that recipe in half as I only did 8 flats and 8 drummettes. Still made the full recipe of the sauce which was too much, but oh well.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • SkiddymarkerSkiddymarker Posts: 7,029
    henapple said:
    can you post the recipe please?
    Go to Griffin's Grub, see the link at the end of the OP. Lots of good stuff there. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • henapplehenapple Posts: 14,416
    I'll follow your blog if you'll finish the damn recipe. rub, dunk, cook or rub, cook, dunk. May I please, on bended knee, have the web address and I'll bookmark it. Thanks
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • GriffinGriffin Posts: 6,920

    Instructions

    1. Set up your grill for an indirect cook and pre-heat to 400F.
    2. Combine the ingredients for the rub. If you have a spice grinder, grind them up to a powder.
    3. Dust the chicken wings liberally with the rub.
    4. Place the chicken on the grill (making sure not to be directly over flame or charcoal) and cook for about 15 minutes. Flip and cook for another 15 minutes. Chicken is cooked safely when it reaches 165F, but wings can (and should) be cooked a bit higher in order for the fat to render off and to allow the skin to crisp up. 175 and even 180 would be good. Cook until crispy.
    5. While the chicken is cooking, melt the butter in a small sauce pan. Add the remaining ingredients and allow to simmer for 5 minutes.
    6. When the chicken is done, remove to a large heat proof bowl. Pour the sauce over the chicken and toss to coat.
    7. Serve with celery and/or carrots and your favorite dipping sauce. (I actually thought there was no need for a sauce they were so good.)

    http://griffinsgrub.wordpress.com/

     

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • henapplehenapple Posts: 14,416
    Thanks.. will follow
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Bookmarked, will definatley  try these
    LBGE
    Go Dawgs! - Marietta, GA
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  • JerkChickenJerkChicken Posts: 551
    I've been wanting to make these since having them at a restaurant a while back. Thanks for sharing. Do you feel the baking powder gains something that corn starch wouldn't?
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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  • GriffinGriffin Posts: 6,920
    I originally texted @Dyal_SC about corn starch. For some reason that was in my head, but he said he uses baking powder. Not sure about the corn starch. Is that something you use @JerkChicken ?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • nolaeggheadnolaegghead Posts: 14,197
    Baking powder is frequently used on chicken in Chinese cooking - good example is moo goo gai pan.  It's more of a marination step, but it changes the texture - makes it more silky.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Dyal_SCDyal_SC Posts: 2,404
    Looks phantastic, Grif! I always coat my wings in the baking powder before placing on the rub. Never tried mixing it together like that before. Not sure if there would be any difference.
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  • RACRAC Posts: 1,434
    Another great one Griff! On my list.

    Ricky

    Spring, TX

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  • JerkChickenJerkChicken Posts: 551
    A lot of people use corn starch to help crisp up Spatchcock etc. , so I was wondering why this would be different.
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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  • Village IdiotVillage Idiot Posts: 6,951
    Looks really good, Griffin !
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • I did some of my wings with corn starch, I just dumped some in a ziplock, then took wings with evoo and s&p all ready on them, and "breaded" before cooking, gave a nice crisp finish and great texture, if you like breaded wings.
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  • Greeno55Greeno55 Posts: 612
    Anyone see an issue doing these high in the dome direct?
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
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  • EggcelsiorEggcelsior Posts: 11,290
    Greeno55 said:
    Anyone see an issue doing these high in the dome direct?
    Nope. You just need to turn them every so often.
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  • nolaeggheadnolaegghead Posts: 14,197
    I've been doing wings raised direct and they turn out excellent.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • DuganboyDuganboy Posts: 1,118
    image
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