Italian Chicken Wings
This is a very easy yet incredibly tasty recipe for GRILLED Spicy Italian Chicken Wings. It uses a classic blend of garlic, parsley and red pepper flakes that will make your mouth water. This recipe is keto, low carb, gluten free, dairy free and more!
Servings: 25 Wings
Calories: 113kcal
Ingredients
- 25 chicken wings separated into drums and flats
- ¼ cup freshly grated Parmesan
- 2 tablespoons granulated garlic
- 2 teaspoons red pepper flakes
- 2 teaspoons dried parsley
- 1 teaspoon kosher salt
Instructions
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Separate chicken wings into drums and flats.
- Grate parmesan.
- NOTE: Before adding the raw wings to the bowl, make sure that they are cleaned and separated. Here is a guide on How to Prepare Chicken Wings.
Cooking Instructions
- Make sure that the wings are cleaned and separated into drums and flats. The wings should not be frozen!
- Preheat your grill to high heat.
- Add the wings first and the dry ingredients on top of them in a bowl large enough to hold all the wings.
- Using tongs, gently mix the wings until they are completely coated with the seasoning.
- Place the wings on the grill and turn the heat to medium. Grilling over high heat the entire time will burn the cheese.
- Continue to cook the wings until the internal temperature reaches 165°F (74°C), about 20 minutes, depending on your grill.
Notes
FOR THE BEST RESULTS:
- These wings are really best served with the Creamy Garlic Parmesan Wing Sauce recipe. It's very fast to make and can be used as a sauce for just about any grilled meat, a dip for veggies or even a salad dressing!
- When grilling the wings, I tend to grill a little over 20 minutes simply because the wings start to firm up a bit. I'm not a fan of mushy wings. Often times, I'll place them on the top rack in the grill for another 5-10 minutes just to continue cooking without being directly on the heat.
- I always find that the "flats" cook faster than the drums. If your grill has a shelf, move the flats to the shelf while the drums continue to cook.
- Remember that we are dealing with dried herbs on the wings. They will char if the heat is too high!
- For less heat, reduce the amount of red pepper flakes used in the recipe to 1 Teaspoon or less.
- To kick up the flavor a bit, I'll add in between 1 and 2 tablespoons of granulated onion. If you only have powdered onion, use less because it has more surface area and tends to overpower the wings.
- You can add in other dried herbs too. I've tried this recipe with dried chives, dried cilantro and dried sage. For my family, they like a mixture of all the dried herbs together as well.
- We like to let the wings cool for about 10 minutes before serving. They are incredibly hot coming right off the grill.
- If you have leftover wings, make sure that they cool completely before storing in the fridge. They will keep in a sealed container in the fridge for around a week.
- I will say that wings are a dish best served on the day they are cooked, particularly when they are grilled. For some reason, when most grilled wings are reheated they just don't taste anywhere near as good. All that being said, if you want to reheat these wings, here's how to do it:
- Add the remaining wings to an appropriately sized pan.
- Add in a splash of water and cover.
- Heat over high heat until the wings are hot.
Nutrition
Serving: 1Wing | Calories: 113kcal | Carbohydrates: 1g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 149mg | Potassium: 88mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 127IU | Vitamin C: 0.4mg | Calcium: 16mg | Iron: 1mg
