BBQ Garlic Parmesan Wings – Crispy Pub-Style Wings at Home

1. Optionally, the day before, pat the wings dry with some paper towel, then toss them in the salt and baking powder. Place them onto a wire rack over a baking tray and dry them in the fridge.
2. If you are making the wings on the day, you can omit the baking soda and just add the salt to your seasoning mixture.
3. Preheat your grill to 400°F (204°C) using the rear burner. If you don't have a rear burner, you can set your bottom burners to medium-low.
4. In a bowl, combine the lemon pepper, garlic, and onion powders. In a larger bowl, pull out your dried wings and place them into a large bowl. Toss the wings with a little oil, then season with the seasoning mixture.
5. Prepare your rotisserie basket with a light oiling or some nonstick spray. Then pour the wings into the basket and thread the basket onto the rotisserie spit rod, securing it in place.
6. Fit the rotisserie onto the BBQ and turn on the motor, making sure the basket is centered on the rotisserie burner, and everything is spinning freely. Cook the wings for about 40 minutes, or until an instant-read thermometer reaches 165°F (74°C).
7. Using heat-safe BBQ gloves, carefully remove the rotisserie from the grill and place it onto a cutting board. Remove the wings from the basket.
8. While your wings are cooking, make your garlic parmesan sauce. In a bowl, whisk together the parsley, garlic, chili, mayonnaise, butter, and freshly grated parmesan.
9. When the wings come off the barbecue, toss them in the sauce to coat.
10. Serve these wings with your favourite BBQ sides, fresh sliced veggies and dip, or as a great appetizer. Pair with a beer that is crisp, clean, and carbonated to cut through the richness of the sauce and cheese as well as the sharp garlic flavours. A Whitbier or Pilsner would be ideal. If you would prefer a wine, crisp and highly acidic whites like a Pinot Grisio with its stone-fruit flavours will complement the cheese and mellow out the garlic. You can also try a Gamay. This red is very light with little to no tannins for a juicy experience. Perfect to tone down the sharp garlic and strong parmesan.

These BBQ Garlic Parmesan Chicken Wings prove that pub-style comfort food can come right off your barbecue. Crispy skin, bold garlic, rich Parmesan, and buttery sauce make every bite indulgent while still feeling effortless to prepare. Whether you dry the wings overnight for maximum crunch or make them same-day for a quick game-night snack, this recipe delivers crowd-pleasing flavour every single time.

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Happy Grilling!