Garlic Parm Chicken Wings

[@RayMacksKitchenandGrill]

For years, I have been watching your videos, and you've always come through with some of the best recipes.

[@MD-pz3cn]

Ray, big fan of your stuff!

[@allthingsbbq]

Hello Ray and thanks so much! Tom and our entire team takes this as a great compliment. And BTW, you are in our feed as well. Keep up the great work!

[@JBSmoke1]

Tom, you just keep adding to my summer cook list. Amazing!

[@efg1311]

I’m not gay… but I do profess my love for Chef Tom

[@andyfernandez9599]

😂

[@duaneh1973]

He be throwing down!!!

[@toddnjoyburk]

It's not geh if your dog tags don't touch.

[@joeknights]

Hahaha

[@oneforthman2315]

This is a safe space brother. We’d all do

[@dakotadora3]

This is such a good recipe. I go back to it often. Good job!

[@dakotadora3]

I have been experimenting with garlic/parm wings. I’m certainly going to try your method! Thanks!

[@deaconfrost796]

this is by far my favorite flavor of chicken wing and then the original buffalo second!

[@allthingsbbq]

That's awesome. These are great flavors for sure. Thanks for watching!

[@RumandCook]

Wow, that looked like a lot of cheese, it melted, and I got extra hungry :) Good stuff! 🍻

[@allthingsbbq]

Thanks Jake!

[@tictackpainting9983]

Great video chef Tom!!!

[@allthingsbbq]

Thanks so much! See you Friday :).

[@grillingaddictionwithnick4982]

Wings + garlic parm is 🔥everytime .

[@allthingsbbq]

Right?! How could you possibly go wrong.

[@klefdnb]

Chef Tom, you got me mouth-watering again after work and its almost midnight. Not fair lol!! Thanks a lot for this!!! Look brilliant!

[@texas2far]

Tom is a BBQ god

[@gregbeaudry]

MORE WINGS PLEASE!!🙏🏻 love these videos! You guys do an incredible job!

[@allthingsbbq]

Thanks Greg, our team really appreciates the encouragement. Here's a link that has a few wing videos, and you know, we'll always sprinkle wing recipes in here and there. Thanks for watching!

[@denmorin]

Thanks Chef Tom. Those looked amazing. Heard you mention you're shipping internationally. Does that mean I can finally order a YS 640 in Canada?

[@davidricart1395]

thanks Tom, I was planning to make parm garlic wings this weekend for some March Madness. This is super easy and looks delicious. Wings don't need much fuss to turn out amazing.

[@allthingsbbq]

You are so right! Enjoy the wings and I hope your team did well ... well, at this point, I hope you were a UCONN fan 😊. Thanks for watching!

[@dsrz9973]

Making these for the Nascar race today, each video keeps getting better. Maybe a Baltimore Pit Beef vid soon? 🤞

[@allthingsbbq]

Glad to hear this one made the cut! Request submitted for Baltimore Pit Beef. Thanks for the complimet and thanks for watching!

[@addisoncarver1392]

Thank you Chef Tom.

[@allthingsbbq]

You are welcome! Thanks so much for watching!

[@mbranbb]

Can you make some smoked beef cheek barbacoa? And make some tacos/nachos with it at the end of the video?

[@michaelbaumgardner2530]

Right there are real wings...Outstanding

[@duhbaws2705]

These look amazing.

[@allthingsbbq]

Thanks so much!

[@jeffreyallen2778]

Thank you for this. Always looking for new wing recipes to try. Gonna a give these a go. They look incredible

[@allthingsbbq]

Awesome, love to know our recipes are being put to work. Thanks for watching!

[@joem924]

I've been doing something similar but I put some heavy cream in with the butter and garlic...turns in to a thick nasty gravy. so delicious!

[@HM3al]

That's next level thinking

[@allthingsbbq]

Thanks for the tip, and thanks for watching!

[@alwayssearching1882]

Was looking for what to cook for the fam today and found it. Looks great.

[@Captfuntastic]

I'm definitely doing this

[@allthingsbbq]

It is a good one! Your family and friends will thank you. Thanks for watching!

[@MattFrampton]

Thank you Chef!!! We are so thankful at Urban Slicer for you and the entire team at ATBBQ!!!

[@allthingsbbq]

Thanks Matt! We're a fan of your products!

[@dislexicdadscooking]

Great content fella per usual

[@allthingsbbq]

We really appreciate the great compliment. Thanks for being a part of our community!

[@keithedwards892]

Doesn’t he remind you of the actor from the hangover Zach Galifiankis? Food looks good

[@allthingsbbq]

Don't know Zach :)! The wings were amazing. Thanks for watching!

[@ajd6756]

This is going on the to do list

[@allthingsbbq]

So glad to hear that! Thanks for watching!

[@scottyplug]

You know what I want to see you cook? That carbon steel pan!! Man, what an incredibly black, mirror-like finish. You must share your secret, oh great and mighty Chef Tom!

[@allthingsbbq]

Great observation. Cast iron or carbon steel, check out our article on care and maintenance - www.atbbq.com/take-care-of-your-cast-iron-cookware-like-a-pro. Thanks for watching!

[@samihhaider9384]

Tom is a boss

[@texas2far]

Agreed

[@ganjajohn5748]

Chef Ton??? He’s the BOMB

[@allthingsbbq]

We totally agree! Thanks so much, and thanks for watching!

[@alans6767]

Good looking wings you have there chef!

[@allthingsbbq]

Thanks so much! See you Friday :).

[@joef.2908]

Yep!

[@paulcox9366]

Charcoal must be a decent price in America. I just use hard wood in my offset to cook everything. A 10kg bag of cheep lump charcoal in Australia is $40 AUD. Making cooking quite expensive if you do it alot . I'll be cooking these tomorrow. Looks fantastic

[@allthingsbbq]

Good charcoal is pretty affordable here. Thanks for the great compliment, we love to hear that our recipes are being put to work. Thanks for watching!

[@scott729]

Great idea ... thanks so much. Garlic and Parm rules (and butter 😁)

[@allthingsbbq]

Don't forget the butter :). Thanks for watching!

[@Ja2808R]

Chicken a la parm. Yum!

[@grizzle273463]

You just drove this one outta the park. 3 thumbs up

[@allthingsbbq]

Thanks Gary! That means a lot to our team. Thanks for watching!

[@nickkuetemann4685]

These look and sound incredible! Nice job, Chef Tom!

[@allthingsbbq]

Thank you the great compliment!

[@nmu28]

Great recipe and video. You cook on so many different grills. If you could only have one which would it be??

[@allthingsbbq]

That is a great question! Step 1, ask Chef Tom. Answer: the YS640 of course! Our team has accumulated thousands of hours cooking on gas grills, ceramic/charcoal grills, ovens small and large, fired by pellets/gas and wood. At some level, we enjoy cooking and experimenting on all of them. Each of them has a cooking style where they shine, some do a couple of cooking styles well. In the end, it is the quality of food and the unlimited range of cooking styles that cause us to choose the YS640s. It doesn't miss a beat whether you are grilling/searing over--the-flame, smoking, baking, roasting or sliding a thin crust pizza onto an 800-degree deck for a 3-minute cook, it simply produces great food with ease. Most of our team has more than one grill in our backyard. All of us have a 640. Personally, I have two :). Thank you for being part of our community!

[@Caribeque]

Great recipe!! Thank you

[@stevejordan9567]

I sure could eat a giant plate of wings right now. Mmmmm

[@allthingsbbq]

Thanks so much! This is a great recipe; hope you'll give them a try. Thanks for watching!

[@rickf.9253]

Those look amazing!

[@melman8r]

thanks for this !

[@kaazbah]

Looks amazing. Thank you.

[@allthingsbbq]

You are so welcome. Thanks for being part o our community!

[@MyStuffhappens]

How are you not getting any flareups ! 🙂 they look great, love the idea of using some nutritional yeast to enhance the cheesy flavor - good call

[@freddyvelasquez4168]

Chef Tom, your wings look better than most restaurants, perfect for March Madness 🏀

[@allthingsbbq]

Thanks so much! I hope that you will give this one a try. Thanks for watching!!

[@pablojpadilla9460]

Wowww this looks so good!!

[@allthingsbbq]

Thanks so much! Hope you cook these for yourself. Thanks for watching!

[@nicholasmedovich8691]

Tom ever try a moruga scorpion hot sauce?? My favorite is the Organic Peroxide. Flaming with moruga scorpions, ghost, and red savina habanero peppers mixed w sweetened cocoa powder and brown sugar bbq sauce.

[@allthingsbbq]

We'll check it out! Thanks for the suggestions!

[@mbranbb]

Perfect cooked wing. 7:18

[@allthingsbbq]

Thanks so much!!

[@mbranbb]

@@allthingsbbq no thank u for making awesome videos.

[@Baron-Ortega]

Annnnddddd saved to favourites

[@allthingsbbq]

Awesome! Glad you enjoyed the recipe; hope you'll make it for family and friends! Thnaks for watching!

[@johnsamuels4038]

That's some nice Chicken wings you have there, Chef.

[@allthingsbbq]

Thanks John! I let Chef know :).

[@kimbonney4542]

Have you ever made and smoked sausage rolls? I reckon some beef and vegetable sausage rolls would be amazing in the Kamado Joe.

[@allthingsbbq]

Request submitted. Thanks for watching!

[@JoATTech]

What are the temps of the grill? Not sure it was 300 or 500 degrees cook?

[@GlaciusDreams]

Hellyes. I’d dip these in a homemade creamy Cesar dressing

[@allthingsbbq]

And that would be excellent as well. Thanks for watching!

[@jchainz8198]

Where did u get the stainless steel bowl?

[@JIPMKWA]

DELICIOUS❤ How about a buffalo chicken calzone in the Yoder pizza oven?

[@allthingsbbq]

Request submitted! Thanks for watching!

[@bjones9942]

I see you've been wearing the same tank watch forever. What brand and model is it?

[@BlackJesus8463]

nice!

[@allthingsbbq]

Thanks so much!

[@Adam_Garratt]

I am DROOLING bud!

[@allthingsbbq]

Totally get it! The taste test team patiently waited as the smells wondered through the building ... seriously, serve them already. Thanks for watching!

[@larrysamples9810]

Looks great. I am going to try on chicken breasts breasts since the kids don’t like wings. Have you ever done or thought of doing a video on making a brisket flat? They seems to be more affordable and easier to find in my area.

[@allthingsbbq]

Garlic parm chicken breasts will be great! We've done ~ recipe videos that feature brisket, here's the link - www.youtube.com/@allthingsbbq/search?query=brisket. So many ways of trimming, seasoning and cooking brisket! Check out the Competition Brisket video, it really breaks down the muscles and prepares you to tackle it your way. Thanks for watching!

[@Tfinizia1]

Can we get a "Ropa Vieji" recipe?

[@kelvarnsen69]

What brand garlic grater is that?

[@allthingsbbq]

It's a Microplane. Thanks for watching!

[@43Disciple]

Marinara on wings feels so wrong but tastes so right haha

[@reignofjerm]

Thank you so much for eating your wings correctly. Can’t stand it when people disrespect flats by eating them like a drumette. 🤣

[@allthingsbbq]

Great catch! Thanks for watching!

[@ronfrancois]

So everything comes out of a jar?

[@allthingsbbq]

It's definitely a balance. We take some heat for "too scratch made," and we get it. Scratch made is ingredient and time intensive, not tough for a Chef in a well-equipped kitchen, but often times too ingredient rich and time consuming for most cooks. Just looking through the list, try the Italiano, it has been known to won over the critics and use/make a marinara of your choice. Then make this recipe, it's a good one. Thanks for watching!

[@doortv4237]

🔥

[@allthingsbbq]

We agree! Thanks for watching!

[@johnhacker8121]

help your recipe is not available on the link

[@davidricart1395]

cmon bruh, you dont need a recipe for this, it's like 5 ingredients and 5 steps. Grilled wings are not rocket science

[@DonPandemoniac]

That combination looks very good. Chicken wings are indeed a great vessel for all sorts of flavors. How about wings marinated in lemon, olive oil, oregano, thyme & pepper, with tzatziki for the dip.

[@gd3design63]

@@johnlebzelter4208 🤣🤣🤣

[@davidricart1395]

you can do just about anything with wings.

[@blockchainfork]

Can I be your friend? Yeah?! Cool, I'll be over tonight. I'll bring some beer, what we cooking?

[@allthingsbbq]

Friends? Always. As Chef Tom likes to say; "let's be good to one another!" What are we cooking?? You never know around this place, heck, that's the fun part! New videos drop every Tuesday and Friday, hope you'll join us.

[@carloemsantos]

Thank you. Please do dry rub wings or chicken inasal next please

[@carloemsantos]

I’m a big fan of chef Tom but thank you for pointing it out that it’s not my channel. Take care and God bless.

[@wiwingmargahayu6831]

ramadan month is coming

[@allthingsbbq]

Any recipe suggestions? Send them to [e-mail]. Thanks for watching!

[@Seven7ails]

Everyone has their own spices . You just can’t buy every single one out there . Wish the ingredients were more simple. Whatever. I’ll just watch something else

[@mflambert]

what is the logic around doing it backwards? char first than cook vs cook first then char?

[@allthingsbbq]

This is a good question. You're referring to the reverse sear, where you bring it to temperature slowly to manage the temperature gradient and finish over intense heat to build the texture. You generally do this with thicker cuts of beef and pork, especially whole loins or strips. With wings, you don't have the mass, so we tend to start hot, build the texture and then move to a slightly lower temp to finish. Thanks for watching!

[@mflambert]

@@allthingsbbq I appreciate your reply but I still dont understand the answer. Why would less mass tell you to char first?

[@Smashed__Crab]

Nice recipe but ..... International Shipping🤣🤣🤣🤣 $12.73AU for Mojo White seasoning and they only want $423.35AU for shipping. 🤡🤡🤡🤡🤡

[@ptpbarry]

Pops up plastic tub, empties wings out of a aluminum tub. Sponsors getting paid.

[@allthingsbbq]

We are self-funded channel:). This channel is just our team, developing recipes and curating products that we love to cook and cook with at home. Thanks for watching!

[@kingbryan8088]

Noooooooooooo don't separate them! You need to do whole wings 100 times better

[@allthingsbbq]

😊. We appreciate your passion on this matter! Thanks for watching.

[@jmtplittleguy3042]

No thank u

[@allthingsbbq]

We give it a try every Tuesday and Friday, check back, maybe we'll make something you like!!

[@joethepirate1]

You burned them.

[@allthingsbbq]

Dang man, I am so sorry that you weren't here for the taste test! I would've given a quarter to have seen your expression after the bite. Thanks for watching!

[@Starkiller2406]

Nice burnt Wings you got there Dude. You absolutely ruined them right from the beginning. 🤦‍♂️

[@allthingsbbq]

Hey man, thanks for watching!! - Don

[@kevansmith5511]

This is a genius tip for using all of the cooking area. I've used "the roof" before. Good product feature on that grill -- your roof is flat. Mine is round, and I can't count on stability.

[@allthingsbbq]

Great catch. Hanging around chefs I quickly noticed that is a surface is hot and can support a pot or pan, look out, it's a side burner. Thanks for watching!

[@boray6454]

Sauce is BS!

[@allthingsbbq]

Send your sauce recipe to us at [e-mail]. Thanks for the comment, and of course, thanks for watching!