Parmesan Crusted Chicken Wings 

Parmesan Crusted Chicken Wings
#chickenwings #hotwings #smokedwings
Smoked Parmesan Crusted Wings
Chicken wings are always a favorite at our house and this recipe is one of the reasons they are!
**What You Need***
-Whole Chicken Wings
-Your Favorite All-Purpose Salt, Pepper, Garlic Rub
-2 Cups Grated Parmesan Cheese
-Your Favorite BBQ Rub (Mississippi Grind)
-Crushed Red Pepper or Cayenne Pepper
-Black Pepper
I started with a large pack of Whole Chicken Wings. I like using whole wings to start just because you can pick and choose if you want to separate the flats and drummies. In this recipe we separated them to help get as much flavor on them and more surface area for rub to stick to.
It is pretty simple to separate the wings once you find the joint. A good knife make this job 10 times easier.
Now its time to get some flavors working. I placed all the wings on a cooling rack to help with moving the wings around and flipping during the cook process. The first layer of flavor that I like to put down is a simple salt, pepper, and garlic based rub. This rub is from townsendspice.....
While the base layer is working its flavors, I mixed up the Parmesan Rub.
*Parmesan Rub*
-2 Cups Graded Parmesan
-1/2 Cup of Mississippi Grind BBQ Rub
-1 Tablespoon Cayenne Pepper
-1 Tablespoon Black Pepper
Once everything is in a bowl, just use a fork and get it mixed up really well. I then put the mixture back in the Parmesan shaker to help apply the rub. You need the larger holes in the lid the let the Parmesan flow through.
Now we can apply the Parmesan Rub. I went pretty heavy on both sides. The Parmesan is going to absorb some of the moisture on the skin and that is what helps give you that crispy skin. We are going to do this several times throughout the cook process. We will let this rub sit while we get the pit fired up. You can place it back in the fridge or allow to sit out for a few minutes.
For this recipe I will be cooking on the outlawpatio.com/ smoker. This pit has great air flow and that really helps when trying to get the skin crispy. To fire this pit up, I am using some
www.royaloak.c... . We have been using this charcoal for year and it burns super clean. Once the bed of coals get ready, I added a split of pecan. After a few minutes the pit is up to 300 and running clean.
It's time to get these wings on.... I placed the cooling rack full of wing in the middle of the smoker. Depending on the pit you are cooking on, you just want to make sure you are running a clean fire with good airflow.
After about 30 minutes, I checked on the wings. They had great color and were ready to flip. I added a little more of the Parmesan Rub to them and put them back on.
At the 1 hour mark I did the same process. Added a little more Parmesan Rub and flipped. We also checked the Internal Temp and they all were in the 190 range. We want these wings to finish out at about 200 in order to get them super tender and crispy skin.
Since they were at 190 I put the wings back on the pit. This time I opened the exhaust vent all the way and got the pit up to 400 degrees. This increased the airflow and really helped in getting that skin perfect. It only took about 10 minutes and the wings were done.
With wings you really just have to let them rest long enough for them to cool off enough to eat!!!
These wings were awesome! The skin was perfect and the flavor was great. They had a great balance and a little back heat.
We are always looking for feedback on these recipes and appreciate your support!
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