Smoked Garlic Parmesan Wings

Chicken wings with lemon and garlic on a white plate.

4.93 from 51 votes

Add a kiss of smoke to your wings and change how you eat wings forever! These savory wings are crispy, smoky, and infused with garlic butter and Parmesan in every bite!

Prep Time5

Cook Time1

Total Time1 5

Course: Appetizers, main dish

Cuisine: American

Keyword: chicken wings, smoked chicken recipes, smoked wings, traeger

Servings: servings

Calories: 395kcal

Author: Chef Jenn

Ingredients

2 pounds chicken wings split, tips discarded
4 ounce parmesan cheese
1/2 cup unsalted butter
4 cloves garlic minced
1 pinch red pepper flakes
1 tablespoon lemon juice

Instructions

Preheat your Traeger smoker to 225°F and lightly season the wings with salt and pepper.
Smoke the wings in a single layer until they reach an internal temperature of 165°F on a digital meat thermometer.
Remove the wings from the smoker and turn the heat up to 450°F. When the pellet grill is hot, place the wings back on the grill to crisp up for 3-4 minutes per side.
Meanwhile, in a microwave-safe skillet, melt the butter and add the minced garlic. Cook the butter and garlic in the microwave for 1 minute. This step infuses the butter with that delightful garlic aroma.
In a food processor, coarsely chop the Parmesan cheese. Then, combine the melted and slightly cooled butter with the Parmesan, red pepper flakes, and lemon juice. This mixture is the secret sauce that will take your wings to the next level!
Toss the butter-Parmesan mixture with the smoked chicken wings. Make sure every wing is generously coated with this flavorful blend.
Serve hot, and don't forget to provide extra garlic Parmesan butter on the side for dipping. These wings are too good to resist!

Notes

Chef Jenn's Tips

- For a milder garlic flavor, you can roast the garlic cloves in the Traeger smoker while the wings are smoking. Just wrap them in aluminum foil and place them on the grill for about 20-30 minutes.
- Experiment with the level of heat by adjusting the amount of red pepper flakes. Want a little more kick? Add a pinch extra!
- Don't rush the smoking process. Slow and low is the key to achieving that deep, smoky flavor. Patience will be rewarded.
- While the wings are crisping up at the higher temperature, keep a close eye on them. They can go from golden perfection to slightly too crispy in a matter of minutes.

Nutrition