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Garlic Parmesan Chicken Wings by Matt Pittman

Difficulty 2/5
Prep time 10 mins

Cook time 25 mins
Serves 4-6

Hardwood Hickory

Give your wings some garlic butter love. These wings are grilled, tossed in a flavorful sauce, and topped with melt-in-your-mouth fresh grated parmesan.


5 lbs chicken wings (drumettes and flappers separated preferred)

Meat Church Gourmet Garlic & Herb seasoning

1 stick unsalted butter

12 cloves garlic, minced

parmesean cheese, for garnish

CHOPPED PARSLEY, for garnish


When ready to cook, start the Traeger according to grill instructions. Set the temperature to 450 degrees F (500 degrees F if using a WiFIRE-enabled grill) and preheat, lid closed, for 10 to 15 minutes.

If you bought the whole wing, remove the tip and separate the drummettes and wing from each other. Pat them dry. Season the wings generously on all sides with Meat Church Gourmet Garlic & Herb seasoning.

For the garlic butter: Melt the butter in a medium saucepan. Add the minced garlic and cook 5 minutes until fragrant. Remove and cool.

Place the wings directly on the cooking grate of your Traeger for a total cook time of 20 minutes. Flip the wings halfway through the cook. I like to get as many tasty bites of char on my wings and flipping them will help achieve this on an additional side.

Chicken wings should reach an internal temperature of 165-180 degrees F after 20 minutes. While chicken is safe to eat at 165 degrees F, it is ok to cook wings even further as it is difficult to dry them out.

Toss the wings in the garlic butter sauce. Place them back in your Traeger for 5 minutes to allow the sauce to set. Remove from grill.

While the wings are hot, grate parmesan cheese generously over the wings. Garnish with parsley. Enjoy with ranch or by themselves. 

This recipe was provided by Pro Team member Matt Pittman. Check out more of his recipes and products on his Meat Church website.

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