Crispy Garlic² Parmesan Wings

PREP: 10 min
COOK: 25 mins


  • 1kg Chicken Wings
  • 2 Tbsp Cornflour
  • 1 Tbsp Baking Powder
  • 1Tbsp Lane's Garlic²
  • Finely grated parmesan cheese


  1. Light a full chimney of lump or briquettes 
  2. Cut wings into three sections Tip, Flat, Drummette.  Discard the Tip

  3. Combine Cornflour, Baking powder, and Garlic²
  4. Toss wing sections in the dry mix ensuring the sections are evenly coated

  5. Load up the weber center basket or kettle cone.
  6. You're looking to get your weber hot enough to crisp the wings around 250-300c should to it.
  7. For an indirect heat, place wings around the edge of the cooking grate. Add a smoking wood to the center if you like.
  8. Check after 20mins Internal temp should be 73c You can leave them a bit longer to continue crisping if required
  9. Top with finely grated parmesan, grab a beer and eat immediately.