Chicken Parmesan – How to make Chicken Parmesan Wings – Chicken Wing Recipe

In this cooking video The Wolfe Pit shows you how to make Chicken Parmesean Wings! That’s right, you can eat Chicken Parmesan anytime and without a knife and fork.

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“Guts and Bourbon” – Kevin MacLeod (
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47 replies
  1. dakotabob10
    dakotabob10 says:

    I just come back from two weeks of fishing and being without computer access and the first thing that you makes me hungry again Larry. Those look great and easy to make. Thank you for sharing.

  2. joed596
    joed596 says:

    Yum-YUMM!   Looks super, Larry . . .  You knocked another one right out of the park!   Thumbs up, Jersey Joe  🙂

    Hey!   btw, I might be moving down 350 miles to Virginia . . .  we'll see!    🙂   Wish me luck!

  3. nameofthepen
    nameofthepen says:

    You, sir, are a mortal enemy of the whole Chicken Nation.
    Just look at this recipe!  And take a look over at that sidebar, too!
    Thanks to you, 20,603 subscribers are snarfling down obscene amounts of chicken, and feeding it to their friends and families, too.
    R.I.P poor chickens.  (BTW, um…could you pass over a little more of that sauce?)

  4. Anonymoose
    Anonymoose says:

     Brilliant! I'm still boycotting wings, though. Last time I looked, the sumbitches were something like $4.49 a pound. No frickin' way! But I could sure whip out a big batch of these using drumsticks, at $1.29 a pound. Just think of it as a jumbo wing…

  5. Cris Workizer
    Cris Workizer says:

     Larry, I already no Iam gonna like those wings.just got my G.F. those silicon baking liners for her as she bakes a lot. so  Ill get another set for bbq,dont want to mix them.Nice Q they were awesome

  6. Howard Johnson
    Howard Johnson says:

    I LOVE it.

    Thank you.

    Two suggestions:

    Separate the double bone wing section into two pieces.  Makes them lot easier to strip the meat off after they've been cooked (more area for the breading to attach too)

    Strip the meat on the drumetts to the fat end so it looks more like a lolly-pop before you cook it.  It makes it easier to eat and really looks neat.


  7. Juanelo1946
    Juanelo1946 says:

    Larry, I know this is great! This seasoning reminds me of the blend I made for panfish parmesan. The big difference was that I used Italian seasoned pork rinds instead of breadcrumbs. But, leave it to YOU to come up with chicken parmesan WINGS! Oh my, here goes another recipe saved to my favorites! This is a true winner! Thanks!


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