Everyone grab your tongs and fire up the grill—it’s time for a chicken wing showdown. These Garlic Parmesan and Beer Wings are briny, grilled, fried, and finished with a rich garlic-parmesan butter that makes them irresistible. I brined the wings in beer overnight, grilled them over hot coals the next evening, then briefly deep-fried them for a crisp exterior before tossing them in the garlic-parmesan sauce. The result is juicy, flavorful wings with a crunchy finish.
Garlic Parmesan and Beer Wings: Perfect Separately, Better Together
My wife and I always crave beer and wings after a long hike. Over time it became a ritual, so I decided to combine those two favorites into one recipe. The process begins the night before cooking: a simple beer brine of beer, kosher salt and sugar. Brining is different from marinating—while marinades are mainly for flavor, a brine helps lean proteins retain moisture so the finished wings are juicier and more tender.
After the wings soak in the beer brine, strain and pat them dry, then lightly season with garlic salt. Let them sit while you prepare the fire and get the grill ready. The brine boosts moisture and adds subtle flavor without overpowering the wings, so the garlic-parmesan finish can shine.
Grill First, Fry for Crunch
I like the smell of a real wood fire at dinnertime. Let the wood burn down to hot coals, then grill the wings directly over medium-high heat (around 350°F). Cook them 7–9 minutes per side, or until they reach 165°F internal. Once they’re up to temperature, remove them from the grate and prepare for a quick fry.
Many restaurants finish wings with a brief deep fry to achieve the ideal contrast: a crisp outside and tender, juicy inside. Use a large, deep cast-iron skillet and heat peanut oil to about 350°F. Fry the wings in batches for 3–4 minutes until golden brown, flipping as needed for even color. Drain and let them rest for a couple of minutes while you finish the sauce.
The Garlic Parmesan Finish
While the wings are frying, melt butter in a cast-iron sauce bowl over the grill. Add grated Parmesan, minced garlic and red chili flakes, stirring until well combined and fragrant. Place the fried wings in a large bowl, pour the garlic-parmesan butter over them, and toss until every wing is coated. Finish with chopped parsley for brightness and an attractive garnish. Serve immediately and enjoy with friends or family.
Garlic Parmesan and Beer Wings
Derek Wolf
15 minutes
30 minutes
4+ hours (ideally overnight)
45 minutes active
Main Course
American
2 people
Ingredients
Chicken Wings:
- 2 lbs chicken wings
- 2 tsp garlic salt
- 1 lemon, charred
- 2.5 cups peanut oil (for frying)
Beer Brine:
- 3 x 12 oz beers (lager or pilsner preferred)
- 2.5 tbsp kosher salt
- 2.5 tbsp sugar
- 1 tsp hot sauce
Garlic Parmesan Sauce:
- 4 tbsp butter
- 2.5 tbsp grated Parmesan
- 1.5 tbsp minced garlic
- 1 tbsp chopped parsley
- 1.5 tsp red chili flakes
Instructions
- In a large bowl combine the beer, kosher salt, sugar and hot sauce. Stir until the salt and sugar dissolve. Submerge the wings, cover and refrigerate for at least 4 hours, preferably overnight.
- Remove wings from the brine, discard the brine, and pat the wings dry. Lightly season with garlic salt and set aside.
- Preheat a medium-high fire or grill to about 350°F for direct grilling. Grill wings 7–9 minutes per side or until they reach 165°F internal.
- While wings rest, heat peanut oil in a deep cast-iron skillet to 350°F. Fry the grilled wings in batches for 3–4 minutes until golden and crispy. Drain briefly.
- When frying, melt butter in a separate skillet, add grated Parmesan, minced garlic and red chili flakes, and stir until combined. Toss the hot wings in the garlic-parmesan sauce until evenly coated. Add chopped parsley and toss again.
- Serve immediately and enjoy.