The perfect mix of cheesy and crispy – with a smoke from the Big Green Egg!
Ingredients
- 2 lbs. chicken wings
- 2 tbsp garlic paste
- ¼ cup butter, melted
- ¼ cup shredded parmesan
- 2 tbsp chopped parsley
- Salt to taste
Instructions
EGG SET-UP:Â
Direct 350°F with the Stainless Steel Grid
TOOLS & ACCESSORIES:
Stainless Steel Grid, Tongs, Instant Read ThermometerÂ
- One hour before the cook, pat the wings dry with paper towels and place on a sheet pan in the refrigerator to completely dry.
- Set the EGG for direct cooking without a convEGGtor at 350°F/177°C.
- Remove the wings from the refrigerator and place on the grid. Cook for approximately 10 minutes and then flip the wings over. Cook for another 10 minutes.
- Raise the EGG temperature to 400°F/204°C.
- Continue cooking the wings for 5 minutes or until the internal temperature reaches 165°F/74°C.
- Remove the wings from the EGG and place into a bowl. While the wings are still hot, coat the wings in butter, garlic paste, parmesan, parsley, and salt.
- Mix until the wings are fully coated.
Enjoy!