BBQ Garlic Parmesan Buffalo Wings


Ready for all other hot wings to look like amateur hour?

This wing recipe will impress anyone you serve them to. Just be careful, they may gain an addiction and hit you up at 2 am for a fix.




1-3 lbs buffalo wings

(Preferably fresh, not from the freezer aisle)

1 cup green onion finely sliced

6 cloves garlic minced

1 tbsp garlic powder

1 tbsp onion powder

1/2 tbsp smoked paprika

1/2 stick of butter

1 cup buttermilk

1 bottle Sweet Baby Rays Buffalo sauce

(or whatever buffalo sauce you like)

1 cup freshly grated parmesan


Suggested ranch dipping sauce:

1 Hidden Valley Ranch packet made according to directions on packet




Step 1) Trim wings, if needed, by breaking where the drum meets the wing and slicing. I also remove the wing tip, you can save them for chicken stock or just toss them. Place wings in a zip top bag, and add 1 cup of buttermilk, 1 cup of buffalo sauce, garlic powder, onion powder, and paprika. Shake and mix thoroughly until evenly coated, let marinate 2-3 hours. This keeps the wings from drying out while on the grill so you don't end up with some shitty shoe leather wings.

Step 2) Remove wings from bag and discard marinade, grill wings over medium heat turning every so often until cooked and they have a nice delicious char. Wings are fatty, so keep an eye out for flare ups, this will give you a good excuse to grab a beer and watch the grill. (“Sorry honey, I cant wash that dish right now, I have to watch for flare ups…..hey can you grab me another beer?”) You're welcome, fam.

Step 3) While the wings are finishing prep your wing battle station. Place bowls of the remaining ingredients side by side next to cooking area. I use the side burner of my grill, you can use the stovetop inside if you need to, just keep in mind the wings can be potent, so turn on that overhead fan. Now heat your pan over high heat, throw in 1 Tbsp butter, garlic, and green onion, allow to sauté for 1 minute. Toss in 5-7 wings, or however many your pan fits, with room between each wing. Pour over some buffalo sauce and allow to bubble and caramelize on the wings. As the sauce thickens and caramelizes, toss on a tbsp or two of parm, or a fist full, if you really like parm. 

Repeat this process until all the wings have had a dip in the pan, then garnish with green onion, and a little more parm. 

I like to serve these bad boys with a side of garlic bread, and a fat bowl of Hidden Valley Ranch for dipping.