Why You’ll Love This Recipe
Classic Italian Flair: Inspired by the beloved pasta dish, these wings pack bold cheese and pepper flavor.
Juicy & Crispy: Grilling gives the wings a smoky, crispy finish.
Easy Preparation: Minimal ingredients and straightforward steps deliver big taste.
Perfect for Sharing: Ideal for game days, parties, or casual dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 pounds chicken wings
- 1 cup grated Pecorino Romano cheese
- 1 tablespoon freshly cracked black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, melted
- Salt to taste
- Fresh parsley, chopped (optional, for garnish)
Directions
- Prepare the Wings: Rinse chicken wings under cold water and pat dry thoroughly with paper towels.
- Marinate: In a large bowl, mix olive oil, melted butter, salt, and half of the cracked black pepper. Add wings and toss to coat evenly.
- Rest: Let the wings marinate at room temperature for at least 30 minutes, or refrigerate up to 2 hours for deeper flavor.
- Preheat Grill: Heat grill to medium-high for 10–15 minutes.
- Grill Wings: Place wings on the grill and cook for 20–25 minutes, turning occasionally until golden brown and cooked through.
- Coat with Cheese: In a bowl, combine remaining black pepper with grated Pecorino Romano. Toss hot wings in this mixture to coat thoroughly.
- Serve: Let wings rest a few minutes before serving. Garnish with chopped parsley and extra cheese if desired.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 30–45 minutes
Total Time: Approximately 1 hour
Variations
- Add a squeeze of lemon juice after grilling for brightness.
- Mix in chili flakes with the pepper for some heat.
- Serve with a creamy garlic dip or ranch dressing.
- Try adding fresh rosemary or thyme to the marinade for herbal notes.
Storage/Reheating
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10–15 minutes to restore crispiness.
FAQs
Can I bake instead of grill?
Yes, bake wings at 400°F (200°C) for 35–40 minutes, turning halfway through.
Can I use pre-seasoned wings?
It’s best to start with plain wings to fully enjoy the cacio e pepe flavor.
How do I get the wings crispy?
Pat wings dry and grill over medium-high heat, turning frequently.
Is Pecorino Romano interchangeable?
You can use Parmesan but Pecorino offers a sharper, saltier flavor.
Can I prepare the marinade ahead?
Yes, marinate wings up to 2 hours in advance for best flavor.
How spicy is this dish?
Mild, with black pepper providing a warm kick.
Can I grill wings on a gas grill?
Absolutely, just maintain medium-high heat.
What if I don’t have a grill?
Use a grill pan or broil wings in the oven.
Should I remove wing tips?
Optional, but removing tips can make grilling easier.
Can I double the recipe?
Yes, just adjust cooking time slightly and avoid overcrowding the grill.
Conclusion
Grilled Cacio e Pepe Chicken Wings bring a unique and delicious twist to classic wings, marrying the peppery, cheesy flavors of Italy with smoky grilled perfection. Easy to prepare and full of flavor, they are sure to become a favorite for gatherings, weeknight dinners, or any occasion you want to impress with minimal effort.
Grilled Cacio e Pepe Chicken Wings: An Amazing Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Appetizer, Main Dish
- Method: Grilling
- Cuisine: Italian
- Diet: Halal
Description
Grilled Cacio e Pepe Chicken Wings combine the bold flavors of Pecorino Romano cheese and cracked black pepper with smoky, crispy grilled wings, creating a delicious Italian-inspired appetizer or main dish.
Ingredients
2 pounds chicken wings
1 cup grated Pecorino Romano cheese
1 tablespoon freshly cracked black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter, melted
Salt to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
- Rinse chicken wings under cold water and pat dry thoroughly with paper towels.
- In a large bowl, mix olive oil, melted butter, salt, and half of the cracked black pepper. Add wings and toss to coat evenly.
- Let wings marinate at room temperature for at least 30 minutes or refrigerate up to 2 hours.
- Preheat grill to medium-high heat for 10–15 minutes.
- Grill wings for 20–25 minutes, turning occasionally until golden brown and cooked through.
- Combine remaining black pepper with grated Pecorino Romano in a bowl. Toss hot wings in this mixture to coat thoroughly.
- Let wings rest a few minutes before serving. Garnish with chopped parsley and extra cheese if desired.
Notes
Add a squeeze of lemon juice after grilling for brightness.
Mix chili flakes with pepper for heat.
Serve with creamy garlic dip or ranch dressing.
Add fresh rosemary or thyme to marinade for herbal notes.
Store leftovers in airtight container in fridge up to 3 days.
Reheat in oven at 350°F (175°C) for 10–15 minutes to restore crispiness.
Nutrition
- Serving Size: 4 wings
- Calories: 350
- Sugar: 0g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg
