3–4 lb Tyson chicken wings, split into drums and flappers
Lemon peppercorn seasoning, to taste
1–2 tbsp cornstarch (optional, for crispier skin)
1 stick unsalted butter
6–8 cloves garlic, finely minced
Freshly grated Parmesan cheese, to taste
Fresh parsley, finely chopped
Optional: red pepper flakes
Directions
If using whole wings, split them at the joints into drums and flappers. Pat the wings dry, then season generously on all sides with lemon peppercorn. Lightly sprinkle with cornstarch and toss until evenly coated.
Arrange the wings in a single layer on a wire rack set over a rimmed baking sheet.
Place the wings on the top rack of a cold pellet grill. Turn the grill on and set it to 400°F. Allow the wings to cook as the grill heats, which helps render the fat and crisp the skin.
Cook for 50–55 minutes total, checking around the 30-minute mark. The wings are done when they are deeply golden and crispy, with an internal temperature of at least 165°F.
While the wings are cooking, melt the butter in a small saucepan over low heat. Add the minced garlic and cook gently for 1–2 minutes, just until fragrant, being careful not to let the garlic brown. Remove from heat and stir in red pepper flakes if using.
Transfer the hot wings to a large bowl. Pour the garlic butter over the wings and toss to coat evenly.
Immediately add the grated Parmesan and chopped parsley, tossing again so the cheese adheres to the wings without fully melting.
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