Smoked Garlic Parm Chicken Wings

I smoked these wings, but as with most of my other smoking recipes, this can be made in the over no problem at all!


  • 1 lb raw chicken wings
  • 1/2 cup of freshly grated parmesan cheese 
  • a handful of fresh chopped parsley
  • 4 cloves of minced garlic
  • 2 TBSP of melted butter
  • dash of garlic powder
  • dash of onion powder
  • cooking oil
  • S&P


  1. Preheat smoker to 250 degrees/ Preheat oven to 400 degrees
  2. Wash the chicken wings underneath tap water to remove any excess hair or contaminants
  3. Pat dry wings and place in a ziplock
  4. In the ziplock,
    • pour in a couple of TBSP of cooking oil
    • the dashes of onion & garlic powder
    • plenty of S&P
    • 1/2 of the minced garlic
  5. Shake the bag so the wings are covered evenly with seasoning
  6. Take the wings out and place them in your preferred method of cooking (smoker or oven)
    • If cooking in an oven, place wings on a baking sheet lined with a baking rack so the heat can get all around each wing and get crispy, even underneath
      • You can place the wings right on the oven rack as well, just place a drip pan on the rack below the wings to catch any fat or grease drippings
    • In the smoker, the wings can be placed right on the rack
      • Use your preferred wood! (I use Nueskes Applewood)
  7. Roast wings for the desired amount of time
    • Oven: 400 degrees for 40-50 minutes
    • Smoker: 250 degrees for 90-100 minutes
  8. Take out the cooked wings 5 minutes before they are fully cooked and place in a mixing bowl
  9. In the bowl with the wings put:
    • melted butter
    • other 1/2 minced garlic
    • chopped parsley 
    • S&P
  10. Toss the wings to cover with the seasonings/cheese
  11. Either place back in the oven/smoker for another 5 minutes to roast the sauce on 
  12. OR serve and DIG IN

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