Everyone grab your tongs and grill grates because it’s time for another chicken wing throwdown! Garlic Parmesan and Beer Wings are here and they’re ready to party. I gave these chicken wings a brine bath overnight before grilling the following evening. Finished them off with a toss in some garlic parmesan butter sauce for wings that were out of this world! Let me give you all the delicious details. 


Garlic Parmesan and Beer Wings, Great On their Own and Even Better Together  


Everytime my wife and I finish a hike we’re craving two things: beer and wings. I’m not sure why and can’t recall the first time we went for beer and wings after a day of hiking, but it’s become a tradition of ours. I can feel the craving hit me as we take the final steps off the trail and head back to our car. Thought it’d be fun to create a recipe where the two came together, so alas the Garlic Parmesan and Beer Wings recipe was born.  


I started by prepping the chicken the night before my cook. My chicken wing brine consisted of three ingredients: beer (of course), salt and sugar. Y’all know how much I love to marinate proteins before cooking them, but I feel like it’s important to highlight that this is a brine and not a marinade. The difference between a brine and marinade is really about your end goal. A brine is used to add moisture to meat while a marinade is for flavor. You’ll typically see brining on leaner cuts of meat. It helps the leaner protein become juicer, more tender and increases flavor since there’s inherently less fat to do it for us.  


For more dinner deliciousness, check out my cookbook Food X Fire!


Garlic Parmesan and Beer Wings


Garlic Parmesan and Beer Wings


Fried, But Not Sunburnt


Dinner time is my favorite time because it brings the smell of a campfire and being outdoors. I started by fire and let the wood burn into hot coals. Then I placed all my future garlic parmesan and beer wings on the grill grate over the small flames. Flip the wings as needed and enjoy one of those extra beers while you’re at it. Cook the wings until they reach an internal temperature of 165 degrees Farhenheit. Pull them from the grill after they’ve hit temp and get ready for a quick fry. 


Did you know that most restaurants finish their chicken wings by frying them? It creates that crisp outside and tender, juicy inside we all love. Since I want this for my wings too, I’ll be following a similar process. Grab a large, deep cast iron skillet and place it over the fire. Carefully fill it with some frying oil and let it heat up. Next, drop your beer wings in and leave them there until they’re golden brown in color (flip as needed, we want an even coloring… no lopsided garlic parmesan wings allowed). 


Garlic Parmesan Phenomenon


While the wings are frying, add an additional cast iron sauce bowl to the grill. That’s right, it’s garlic parmesan time! First, toss in the butter and let it melt. Then add the remaining garlic parmesan sauce ingredients and give them a stir. Pull the wings from the skillet once they’re done as the garlic parmesan sauce finishes combining. Lastly, put all the wings in a large bowl, pour in the garlic parmesan sauce and toss them together until the wings are evenly coated. I then garnished the wings with some parsley and boom! Delicious garlic parmesan and beer wings! Best enjoyed with friends and family. Cheers!


For more dinner deliciousness, check out my cookbook Food X Fire!


Fried Garlic Parmesan


Garlic Parmesan and Beer Wings


Garlic Parmesan and Beer Wings

Garlic Parmesan and Beer Wings

Everyone, it’s time for another chicken wing throwdown! Garlic Parmesan and Beer Wings are here and they’re ready to party.
Author:Derek Wolf
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Prep Time: 15 minutes
Cook Time: 30 minutes
Brining Time:: 4 hours
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Servings: 2 people


Chicken Wings:

  • 2 lbs of Chicken Wings
  • 2 tsp of Garlic Salt
  • 1 Lemon charred
  • 2.5 cups of Peanut Oil

Beer Brine:

  • 3x 12 oz Beer preferably lager or pilsner
  • 2.5 tbsp of Kosher Salt
  • 2.5 tbsp of Sugar
  • 1 tsp of Hot Sauce

Garlic Parmesan Sauce:

  • 4 tbsp of Butter
  • 2.5 tbsp of Parmesan grated
  • 1.5 tbsp of Garlic minced
  • 1 tbsp of Parsley chopped
  • 1.5 tsp of Red Chili Flakes


  • In a large bowl, mix all the ingredients to the beer brine and stir until the salt and sugar have disappeared. Add the chicken to the beer brine, cover and place in the fridge for at least 4 hours but ideally overnight.
  • Next day, strain the chicken wings and discard the beer brine. Pat the wings dry and lightly season with some garlic salt. Set aside until ready to cook.
  • Preheat a medium high fire (around 350F) for direct grilling.
  • Add the chicken wings to the grill and cook for 7-9 minutes per side or until they are 165F internal. Once they are done, pull them off the grill and preheat a cast iron skillet over the fire with the peanut oil. Once the oil is 350F, add the chicken wings into the skillet to fry for 3-4 minutes. Cook them in batches if needed as to not overcrowd the frying pan. When the wings are done, pull them off and let them cool for 2-3 minutes.
  • As you are frying the wings, melt some butter in a skillet and add the parmesan, garlic and red chili flakes to the mixture. Toss the wings in the garlic parmesan sauce until evenly coated. Lasly, add some chopped parsley to the bowl and finish tossing until it is all over the wings.
  • Serve the wings and enjoy!

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

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  1. I love your blog, I wish I could convince my guy to cook over charcoal at the very least. That aside, I have a question about brining. Does the brine really permeate or infuse through the skin of the wings? Should I poke holes with a fork first? I know whole turkeys are brined but the internal cavity allows the brine to infuse directly into the meat rather than just the skin. Your recipes excite me. I may have to insist in pulling out my old cast iron hibachi for a spin.

    1. You do not need to add holes. In this recipe, the wings are sliced into drums and flats which will have breaks in the skin and offer the ability for the brine to get onto the meal!