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
