Tasty Garlic Parmesan Grilled Chicken

Here is my favorite garlic parmesan grilled chicken recipe, with tender brined chicken wings, a simple spice rub, and a rich butter sauce loaded with fresh garlic, parmesan cheese, and a hint of lemon.

These wings are what I make whenever we have friends over for a backyard cookout. The brine keeps them juicy, and that garlicky parmesan sauce is so good that everyone always asks for the recipe. Perfect with a cold drink on a warm evening!

What Kind of Chicken Wings Should I Use?

You can use either whole chicken wings or pre-cut wingettes and drumettes for this recipe – both work great on the grill. If you buy whole wings, you’ll just need to separate them yourself by cutting through the joints, which only takes a few extra minutes. Fresh wings are ideal, but frozen wings work perfectly fine as long as you thaw them completely in the refrigerator before brining. When shopping, look for wings that are roughly the same size so they cook evenly on the grill, and avoid any packages with excessive liquid or ice crystals if buying frozen.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Chicken wings: You can use boneless chicken thighs or breasts instead. Just adjust your grilling time – thighs need about 6-8 minutes per side, and breasts need 8-10 minutes per side. The brine will still work great for keeping them juicy.
• Kosher salt: Regular table salt works fine, but use about half the amount since it’s more concentrated than kosher salt.
• Vegetable oil: Canola oil, avocado oil, or even olive oil are all good alternatives for coating the chicken before grilling.
• Unsalted butter: If you only have salted butter on hand, go ahead and use it – just reduce the added salt in the sauce by about half to avoid oversalting.
• Parmesan cheese: Fresh grated Parmesan is best here and really makes a difference in the sauce. Pecorino Romano can work as a substitute, though it’s a bit saltier and sharper in flavor.
• Smoked paprika: Regular paprika works if that’s what you have, though you’ll miss out on that subtle smoky flavor. A tiny pinch of cayenne can add some kick if you want.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling chicken wings is not drying them thoroughly after brining – any excess moisture will prevent them from getting crispy, so make sure to pat them completely dry with paper towels before coating them in oil.

Another common error is placing the wings directly over high heat, which can char the outside while leaving the inside undercooked, so stick to medium heat around 375°F and use a meat thermometer to ensure they reach 165°F internally.

When making the garlic parmesan sauce, don’t let the butter get too hot or the garlic will burn and turn bitter – keep it at medium heat and remove it from the burner as soon as the cheese melts.

Finally, toss the wings in the sauce immediately after they come off the grill while they’re still hot, as this helps the sauce stick better and creates that perfect coating everyone loves.

What to Serve With Garlic Parmesan Grilled Chicken?

These wings are perfect for game day or any casual get-together, and they pair really well with classic sides that won’t compete with all that garlicky, cheesy goodness. I love serving them with celery sticks and ranch or blue cheese dressing for dipping – it’s a classic combo that helps balance out the rich flavors. A simple coleslaw or potato salad works great on the side, or you could go with some crispy french fries or roasted vegetables if you want something a bit more filling. Don’t forget to have plenty of napkins handy because these wings can get messy, but that’s part of the fun!

Storage Instructions

Store: Keep your leftover garlic parmesan grilled chicken in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day once everything has had time to soak in!

Freeze: These wings freeze really well for up to 3 months. Let them cool completely, then store in a freezer-safe container or bag. I like to freeze them in portion sizes so I can grab just what I need for a quick snack or meal.

Reheat: For the best results, reheat in the oven at 375°F for about 15-20 minutes until warmed through and crispy again. You can also use an air fryer at 350°F for 8-10 minutes. The microwave works in a pinch, but the skin won’t be as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3550-3850
• Protein: 250-270 g
• Fat: 260-290 g
• Carbohydrates: 18-25 g

Ingredients

For the brine:

• 8 cups water
• 1/3 cup Morton Kosher salt
• 2 tbsp sugar

For the spice rub:

• 3 lb chicken wings
• 3 tbsp vegetable oil
• 1 tbsp salt
• 3/4 tbsp black pepper
• 1 tbsp garlic powder

For the garlic sauce:

• 4 oz unsalted butter
• 1 tbsp freshly minced garlic
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 2/3 cup freshly grated parmesan cheese
• 1 tsp lemon juice
• 1/4 tsp cayenne pepper

For the garnish:

• 2 tbsp fresh chopped parsley
• Extra grated parmesan cheese

Step 1: Brine the Chicken Wings

• 8 cups water
• 1/3 cup Morton Kosher salt
• 2 tbsp sugar
• 3 lb chicken wings

Combine water, kosher salt, and sugar in a large bowl, stirring until the salt and sugar are completely dissolved.

This brine solution helps the chicken retain moisture during grilling and seasons it from the inside out.

Submerge the chicken wings in the brine and let them soak for 30 minutes at room temperature.

Step 2: Prepare the Grill and Season the Chicken

• 3 tbsp vegetable oil
• 1 tbsp salt
• 3/4 tbsp black pepper
• 1 tbsp garlic powder

While the chicken brines, preheat your grill to 375°F.

After 30 minutes, remove the chicken from the brine and pat it thoroughly dry with paper towels—this is crucial for getting good color and preventing steam from forming on the grill.

In a separate bowl, whisk together the vegetable oil, salt, black pepper, and garlic powder to create a seasoning paste.

Coat the dried chicken wings evenly with this oil mixture, making sure every piece is well-covered for maximum flavor and browning.

Step 3: Grill the Chicken Wings

Place the seasoned chicken wings on the preheated grill and cook for approximately 45 minutes, flipping halfway through (around the 22-23 minute mark).

The wings are done when they reach an internal temperature of 165°F and have a golden-brown exterior.

I like to rotate the wings occasionally if flare-ups occur to ensure even cooking and prevent burning on one side.

Step 4: Make the Garlic Parmesan Sauce

• 4 oz unsalted butter
• 1 tbsp freshly minced garlic
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 2/3 cup freshly grated parmesan cheese
• 1 tsp lemon juice
• 1/4 tsp cayenne pepper

While the chicken finishes grilling (or during the final few minutes), melt the unsalted butter in a medium saucepan over medium heat.

Once melted and foaming slightly, add the freshly minced garlic and cook for about 1 minute, stirring constantly—you want it fragrant but not browned.

Stir in the smoked paprika, black pepper, and freshly grated parmesan cheese, cooking for 1-2 minutes until the cheese is fully melted and the sauce comes together.

Finish by whisking in the lemon juice and cayenne pepper for brightness and a subtle kick.

Step 5: Toss and Finish

• cooked chicken wings from Step 3
• garlic parmesan sauce from Step 4

Transfer the grilled chicken wings from the grill to a large bowl.

Pour the warm garlic parmesan sauce over the chicken and toss until every piece is well-coated.

The residual heat from the wings will help the sauce cling to them perfectly.

I find that letting it sit for a minute allows the flavors to meld beautifully before serving.

Step 6: Plate and Garnish

• sauced chicken wings from Step 5
• 2 tbsp fresh chopped parsley
• Extra grated parmesan cheese

Transfer the sauced chicken wings to a serving platter or individual plates.

Sprinkle generously with fresh chopped parsley and extra grated parmesan cheese for brightness, color, and an additional layer of savory flavor.

Serve immediately while the sauce is still warm.

Tasty Garlic Parmesan Grilled Chicken

Delicious Tasty Garlic Parmesan Grilled Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 27 minutes mins

Servings: 4 servings

Calories: 3700

Ingredients Method

Ingredients

  

For the brine

• 8 cups water
• 1/3 cup Morton Kosher salt
• 2 tbsp sugar

For the spice rub

• 3 lb chicken wings
• 3 tbsp vegetable oil
• 1 tbsp salt
• 3/4 tbsp black pepper
• 1 tbsp garlic powder

For the garlic sauce

• 4 oz unsalted butter
• 1 tbsp freshly minced garlic
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 2/3 cup freshly grated parmesan cheese
• 1 tsp lemon juice
• 1/4 tsp cayenne pepper

For the garnish

• 2 tbsp fresh chopped parsley
• Extra grated parmesan cheese

Method

 

1. Combine water, kosher salt, and sugar in a large bowl, stirring until the salt and sugar are completely dissolved. This brine solution helps the chicken retain moisture during grilling and seasons it from the inside out. Submerge the chicken wings in the brine and let them soak for 30 minutes at room temperature.
2. While the chicken brines, preheat your grill to 375°F. After 30 minutes, remove the chicken from the brine and pat it thoroughly dry with paper towels—this is crucial for getting good color and preventing steam from forming on the grill. In a separate bowl, whisk together the vegetable oil, salt, black pepper, and garlic powder to create a seasoning paste. Coat the dried chicken wings evenly with this oil mixture, making sure every piece is well-covered for maximum flavor and browning.
3. Place the seasoned chicken wings on the preheated grill and cook for approximately 45 minutes, flipping halfway through (around the 22-23 minute mark). The wings are done when they reach an internal temperature of 165°F and have a golden-brown exterior. I like to rotate the wings occasionally if flare-ups occur to ensure even cooking and prevent burning on one side.
4. While the chicken finishes grilling (or during the final few minutes), melt the unsalted butter in a medium saucepan over medium heat. Once melted and foaming slightly, add the freshly minced garlic and cook for about 1 minute, stirring constantly—you want it fragrant but not browned. Stir in the smoked paprika, black pepper, and freshly grated parmesan cheese, cooking for 1-2 minutes until the cheese is fully melted and the sauce comes together. Finish by whisking in the lemon juice and cayenne pepper for brightness and a subtle kick.
5. Transfer the grilled chicken wings from the grill to a large bowl. Pour the warm garlic parmesan sauce over the chicken and toss until every piece is well-coated. The residual heat from the wings will help the sauce cling to them perfectly. I find that letting it sit for a minute allows the flavors to meld beautifully before serving.
6. Transfer the sauced chicken wings to a serving platter or individual plates. Sprinkle generously with fresh chopped parsley and extra grated parmesan cheese for brightness, color, and an additional layer of savory flavor. Serve immediately while the sauce is still warm.