Garlic Parmesan Buffalo Chicken Wings Recipe with No Butter or Breading

We love Buffalo wings here in A Mama’s Corner of the World.  The little girls even love the spicy chicken wings!  We have played with a number of wing recipes over the years—some with loads of butter in the sauce, others with special coatings, some requiring flour and deep frying.  After trial and error—we have found the perfect Parmesan garlic wing recipe with no butter and no breading.  Try it—I think you will be surprised by our lighter recipe for garlic Parmesan buffalo chicken wings!

 

 

Garlic Parmesan Buffalo Chicken Wings Ingredients

 

The wings

3-5 pounds of chicken wings

2 Tbsp. Grated Parmesan Cheese

1 tsp. Garlic Powder

 

The Sauce

1 Frank's RedHot Buffalo Wing Sauce-12 oz Bottle(not the hot sauce—the thicker wing sauce variety)

1/3 c. Grated Parmesan Cheese

1 tsp. Garlic Powder

Butter or Olive Oil Flavored Cooking Spray

 

 

Instructions for Garlic Parmesan Buffalo Chicken Wings

 

Prepare the wings.  Divide each wing into two pieces at the joints and remove the wing tips and any remaining feather pieces.  Rinse each wing under cold water and pat dry.

Coat the wings with Garlic Parmesan Rub.  Combine the garlic powder and Parmesan cheese.  Place the wings in a large Ziploc style baggie and shake the rub over the wings.  We like to let the wings set in the bag for several hours before grilling to allow them to absorb the flavors.

Mix the garlic Parmesan wing sauce.  In a medium bowl, combine the entire bottle of wing sauce, the garlic and the Parmesan cheese.  Whisk to combine.  Divide the sauce into a container for basting raw and partially cooked chicken and a smaller one for additional dipping of the cooked chicken wings later.

Grill or broil the wings.  During warmer months, we grill the wings outdoors over low heat, turning frequently and basting with the wing sauce until the wings are cooked through.  When the weather is yucky—we bring the process indoors and use the broiler.  Basting with wing sauce and turning every 3-4 minutes until the wings are cooked through. 

Finish the wings in the broiler.  Whether cooking outdoors or indoors, we always finish the wing making process under the broiler.  This seems to seal in the sauce and add that crispy, oil fried texture with out the breading and oil!  Add about 1/3 c. of the wing sauce over the wings and broil for 2-3 minutes.

Serve.  Serve with blue cheese or ranch dressing or dipping sauce and celery sticks.  Often, we make these the day before a party and serve them cold.