Garlic Parmesan Wings

Ingredients

• 12 bone-in chicken wings
• 3 TBS butter*
• 3oz Parmesan Reggiano, fresh grated, divided
• 2 large garlic cloves, finely minced
• 2 TBS fresh parsley, finely chopped
• Salt and black pepper, to taste
• 2 tsp crushed Calabrian chilies, optional

Preparation

1. Heat a small sauté pan over medium low heat.
2. Add butter to the pan and allow it to slowly melt.
3. Add the garlic, stirring a few times, heat for one minute.
4. Using a spatula, scrape out ingredients into a medium size mixing bowl.
5. Add 2/3 of the parmesan, stir and set aside.
6. Add the optional Calabrian chilies to the bowl and stir to combine.
7. If preferred, using a chef’s knife, place the wings on a cutting board and cut the wing tips off in between the joints. Additionally, separate the drumstick and flap (or wing flats) as well. Follow the natural line of the drumstick with your knife’s blade parallel to the outside of the drumstick. Cut in the same direction, downwards, in between the flap and drumstick, through the joint.
8. Pat all your wings dry with paper towels and season with the salt and pepper.

Cook

1. Fire up your Schwank Grill and pre-heat for 5 minutes while you grab your wings, tongs, and a clean plate or cutting board.
2. Set your grill grate to level 3.
3. Slide out your grill grate and place the wings, 6 each, across each bull. Make sure not to overlap the wings.
4. Slide the grill grate back into the grill and cook for 4 minutes, slide your drip tray out followed by the grill grate. Flip each wing and cook for an additional 4 minutes. Make sure to clean your tongs after flipping to avoid contamination.
5. Raise your grill grate to level 5. Cook for one minute to get an incredible sear.
6. Slide your drip pan out followed by the grill grate. Flip each wing.  Slide the grate back in followed by the drip pan. Cook an additional minute.
7. Take your wings out of the grill and place on a clean plate or cutting board.
8. To ensure safety, take the temperature of your largest wings by inserting a quick-read thermometer into the thickest part, making sure not to touch the bone. You’re looking for 165 degrees F or above.
9. Place your wings in the mixing bowl with the butter and garlic. Add the parsley.
10. Toss to coat the wings evenly.
11. Serve immediately, plate your wings, top with the remaining 1/3 parmesan and enjoy!

*Use good quality butter. European butter is a great option as it has a higher fat content versus sweet cream butter. When a recipe calls for just a few ingredients, quality makes a big difference. Same goes for the other ingredients above.