Buffalo Wings are the quintessential football food, but sometimes you need to mix things up and make a tasty assortment to please all of your guests. We love this recipe for Parmesan Chicken Wings from Traeger's Pulled Pork to Peach Pie Cookbook for it's mega short list of ingredients and simple preparation. They are flavorful and juicy, while staying low on the spiciness scale for the kids and other heat-averse members of your crew.
Parmesan Chicken Wings
PREP TIME: 10 min. + 4-6 hours for marinating the wings
COOK TIME: 55 min.
SERVES: 6 to 8
3-1/2 to 4 pounds large chicken wings (about 18 wings)
1-1/2 cups bottled Italian dressing
1 cup very finely grated Parmesan cheese (we have found success with shelf-stable Parmesan that comes in the the familiar green can)
1. With a sharp knife, cut the wings into three pieces through the joints. Discard the wing tips, or save for chicken stock. Transfer the remaining “drumettes” and “flats” to a large resealable plastic bag or non-reactive bowl. Pour the dressing over the wings and marinate, refrigerated, for 4 to 6 hours.
2. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
3. Drain the wings and arrange on a rimmed baking sheet. Dust the wings on both sides with the Parmesan.
4. Transfer the wings from the rimmed baking sheet directly to the grill grate. Thoroughly wash the baking sheet while the wings cook. Cook for 45 to 55 minutes, or until the chicken is no longer pink at the bone, turning once with tongs. Serve immediately.