Everyone grab your tongs and grill grates — it’s time for another chicken wing showdown. These Garlic Parmesan and Beer Wings start with a simple beer brine overnight, are grilled to juicy perfection, then finished with a buttery garlic-parmesan sauce for wings that are truly next level.
Garlic Parmesan and Beer Wings: Great Alone, Better Together
After a long hike my wife and I always crave two things: beer and wings. It became a habit to stop for both after hitting the trail, so I decided to combine them into one recipe. The result: beer-brined wings that stay juicy, with a rich garlic-parmesan finish.
I prepped the wings the evening before cooking. The brine is intentionally simple — beer, kosher salt and sugar — and is designed to add moisture rather than bold surface flavor. That distinction matters: brining helps lean proteins like chicken retain moisture and become more tender, which is exactly what you want for wings.
Grill First, Finish with a Quick Fry
I like the outdoor, campfire aroma that grilling brings. Build a medium-high fire and let the wood burn to hot coals. Place the brined and dried wings on the grate over direct heat, turning as needed until the internal temperature reaches 165°F. Remove the wings from the grill and prepare a cast iron skillet with frying oil.
Many restaurants finish wings with a quick fry to achieve that perfect contrast: crisp exterior and juicy interior. Heat peanut oil in a deep skillet until it reaches about 350°F, then fry the wings just until golden brown, about 3–4 minutes. Work in batches to avoid overcrowding and keep the color even.
The Garlic Parmesan Finish
While the wings are frying, melt butter in another cast iron pan or bowl set on the grill. Stir in grated Parmesan, minced garlic and red chili flakes until the sauce comes together. Toss the fried wings in the sauce so each piece is evenly coated, then finish with chopped parsley for freshness.
Serve the wings hot with a cold beer and friends — they’re meant to be shared.
Garlic Parmesan and Beer Wings
15 minutes
30 minutes
4 hours (or overnight)
45 minutes plus brining
Ingredients
Chicken Wings:
- 2 lbs of Chicken Wings
- 2 tsp Garlic Salt
- 1 Lemon, charred
- 2.5 cups Peanut Oil (for frying)
Beer Brine:
- 3 x 12 oz Beer (preferably lager or pilsner)
- 2.5 tbsp Kosher Salt
- 2.5 tbsp Sugar
- 1 tsp Hot Sauce
Garlic Parmesan Sauce:
- 4 tbsp Butter
- 2.5 tbsp Parmesan, grated
- 1.5 tbsp Garlic, minced
- 1 tbsp Parsley, chopped
- 1.5 tsp Red Chili Flakes
Instructions
- In a large bowl, combine the beer, kosher salt, sugar and hot sauce for the brine. Stir until the salt and sugar dissolve. Submerge the chicken wings, cover and refrigerate for at least 4 hours or overnight.
- The next day, strain and discard the brine. Pat the wings dry and lightly season with garlic salt. Set aside.
- Preheat a medium-high fire for direct grilling (about 350°F). Grill the wings 7–9 minutes per side or until they register 165°F internal. Remove from the grill.
- Heat peanut oil in a cast iron skillet to about 350°F. Fry the wings 3–4 minutes until golden brown, working in batches to avoid overcrowding. Drain briefly and let rest 2–3 minutes.
- While frying, melt butter in a skillet and add Parmesan, minced garlic and red chili flakes. Toss the fried wings in the garlic-parmesan sauce until evenly coated. Finish with chopped parsley.
- Serve immediately and enjoy.