Epic Jalapeno Ranch Parmesan Wings

Epic Jalapeno Ranch Parmesan Wings

Recipe Crafted By

Mel Chmilar Jr.

Mel Chmilar Jr., better known as the man behind Dark Side of the Grill, is Canada’s wildest pitmaster, instantly recognizable for his gold teeth and signature battle cry, “fire in the hole!”

A Big Green Egg brand ambassador with his own line of Dark Side rubs, Mel has become one of the most recognizable names in Canadian barbecue content. He’s been a guest pitmaster at SmokeSlam, Meatstock, Smoke & Fire, and the Texas Open Fire Meat Up, while building a loyal following of over 650,000 fans who can’t get enough of his larger-than-life presence and fiery cooking style.

Instagram @darksideofthegrill


Epic Jalapeno Ranch Parmesan Wings
AmericanAppetizer

Epic Jalapeno Ranch Parmesan Wings

Author: Mel Chlmar

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Servings

4 wings

Calories

944

The Darkside of the Grill Edition. These wings are injected with a rich garlic-butter-ranch blend, grilled over charcoal, and finished with a generous Parmesan shower. The injection technique ensures every bite is juicy and packed with flavor from the inside out.

Ingredients

  • 18-24 chicken wings (flats + drumettes, patted dry)
  • Darkside of the Grill Cowcaine Rub (or spicy BBQ rub of choice)
  • 1/2 cup (1 stick) unsalted butter
  • 4-6 garlic cloves (minced)
  • 1/4 cup Cowcaine Rub
  • 1/4 cup Melinda's Jalapeno Ranch Sauce
  • Extra Melinda's Jalapeno Ranch Sauce (for brushing)
  • Melinda's Gochujang Wing Sauce (for drizzling)
  • Freshly grated Parmesan cheese
  • Optional: extra Cowcaine Rub

Directions

  1. Pat wings completely dry with paper towels (this is key for crispy skin).
  2. Prepare a two-zone charcoal grill with all coals on one side (300-325 degrees F indirect heat).
  3. Melt butter in a skillet, then add garlic, rub, and Melinda's Jalapeno Ranch Sauce.
  4. Simmer mixture for 2-3 minutes until fragrant.
  5. Load the butter mixture into a meat injector and inject each wing in 2-3 spots.
  6. Season the outside of the wings generously with more rub.
  7. Grill wings on indirect heat until internal temp reaches 150 degrees F (approx. 35-45 minutes).
  8. Flip and rotate wings periodically for even cooking.
  9. Brush wings lightly with extra Melinda's Jalapeno Ranch Sauce and continue cooking until they reach 175 degrees F internal.
  10. Sear wings over direct coals for 30-60 seconds per side to crisp the skin.
  11. Finish with a drizzle of Melinda's Gochujang Wing Sauce and a heavy shower of Parmesan cheese.
  12. Serve hot.

Equipment

  • Charcoal grill
  • Meat injector
  • Skillet
  • Basting brush

Recipe Note

Pat wings completely dry before cooking for the crispiest skin. Injecting the flavor keeps the meat juicy during grilling.
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