Garlic Parmesan Wings on the 26

[John Sp]

Hello All,

I am finally back from my road warrioring and wanted to renew my acquaintance with my kettles. While traveling I ate at a Dick's Last Resort and had Garlic Parmesan Chicken which was very good. I decided to take a stab at adapting it for the grill and use it on wings (the restaurant used it on whole birds). Below are some pics of my first attempt:

Wings Staged After a Dry Brine and Rinse


The Sauce - Butter, EVOO, Garlic, Parmesan Cheese, KS, and BP


Crashers Staged with One Sweet Potato Crasher


Beginning the Cook - Wings on Direct and then Moved Indirect - Grill Running 400F


Mid Cook - Pile Method - Crashers on Direct - Grill Running ~350


Near the End - After Repeated Saucing with Garlic Parmesan and Five Sauce


Some Pineapple on Direct - Low Fire


Plated


A Pic of My Patio Garden (Creole Tomatoes, Jalapenos, and Mint)​

This turned out pretty good. It was not close to the restaurant recipe but everyone enjoyed it (they actually preferred it to the Five sauce - which is saying something for my Krewe). I strained the garlic out of the sauce this time. Next time around I will leave it in there. The cheese did not melt into the sauce - I was a bit grainy. Next time I may try the pre-shredded Parmesan cheese (instead of the powdered) to see if that makes a difference. In any case I will keep trying to perfect this one.

Thanks for looking everyone.

Regards,

John

 

[Cliff Bartlett]

I love Parmesan Chicken and Crash Potatoes. Your's look fantastic John. My wife would love that Crash Sweet Potato. Nice cook. Welcome home.

 

[Rich Dahl]

Looks really good John, didn't know there was anything better than 5 sauce
I've found the powdered parmesan is like sand, it won't melt I've had much better luck with shredded.

 

[Timothy F. Lewis]

That powdered stuff is blended with cellulose to keep it from clumping (think newsprint). I think a better method might be fresh parm grated with a fine micro plane, garlic butter bathe, toss with cheese at the last stage maybe just before plating?

 

[JimK]

Would love to have a dozen of those wings in front of me right now.

 

[Michael C.]

Those wings looks very tasty!!!! I could eat a plate full of those!

 

[Bill Schultz]

That looks fantastic John, sorry I missed that meal

 

[Robert T]

Everything looks great John. I love your sauce! I can only imagine the great flavors! Nice job!

 

[Wolgast]

No one does it better John!

 

[Barb D]

John, that looks delicious. Like Rich said the shredded Parmesan is much better for melting. But I'd be happy to take a plate of that off your hands.