Grilled Cacio e Pepe Chicken Wings

Grilled Cacio e Pepe Chicken Wings take the iconic flavors of the Roman pasta dish—Pecorino Romano and cracked black pepper—and turn them into a bold, cheesy coating for juicy, smoky wings. Marinated in buttermilk, grilled to perfection, and tossed in a buttery cheese sauce, these wings are crispy, creamy, and packed with flavor.

Why You’ll Love This Recipe

• Juicy and tender wings from buttermilk brining
• Charred and crispy texture from high-heat grilling
• Bold, cheesy, peppery flavor inspired by classic Italian pasta
• No need for a dipping sauce (but a garlic aioli doesn’t hurt)
• Easy to prepare and guaranteed to impress

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the brine:

• 2 lbs chicken wings
• 2 cups buttermilk
• 3 garlic cloves, smashed
• 2 tsp kosher salt

For the sauce:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 garlic cloves, grated or minced
• 1 tsp coarsely ground black pepper
• 1 cup finely grated Pecorino Romano
• ⅓ cup chopped parsley
• Salt to taste

Optional for serving:

• Garlic aioli or lemon wedges

Directions

1. Brine the wings
   Combine buttermilk, garlic, and salt in a bowl. Add wings and refrigerate for 4 to 12 hours.
2. Prepare the grill
   Heat grill with two zones: medium heat on one side, high heat on the other. Oil the grates.
3. Grill the wings
   Remove wings from brine, pat dry. Grill over indirect heat with lid closed, about 10 minutes per side. Finish over direct heat for 2–3 minutes per side to crisp.
4. Make the sauce
   In a saucepan, melt butter with olive oil. Add garlic and pepper, cook until fragrant. Remove from heat, stir in half of the cheese and parsley.
5. Toss and serve
   Coat grilled wings in the sauce. Garnish with remaining cheese and parsley. Serve hot with optional aioli or lemon wedges.

Servings and timing

• Servings: 4
• Prep time: 15 minutes
• Brining time: 4–12 hours
• Grill time: 30–35 minutes
• Total time: ~5 hours (with brine)

Variations

• Bake wings at 425°F for 40 minutes instead of grilling
• Air-fry for 12–15 minutes at 400°F
• Use Parmesan if Pecorino isn’t available
• Add chili flakes for heat
• Try with chicken thighs or drumsticks

Storage/Reheating

• Store in fridge up to 3 days
• Reheat in oven or air fryer at 350°F until warmed through
• Recoat with sauce and cheese before serving

FAQs

1. Do I have to brine the wings?

It’s optional but recommended for tenderness and flavor.

2. Can I use a different cheese?

Yes, Parmesan works if Pecorino isn’t available.

3. Is this recipe spicy?

Only from black pepper—add chili if you want heat.

4. Can I make this in the oven?

Yes, bake on a rack at 425°F for about 40 minutes.

5. Can I make these ahead of time?

Yes—grill and store, then reheat and toss in sauce before serving.

6. Can I use boneless wings?

Yes, adjust cooking time to avoid overcooking.

7. Is this gluten-free?

Yes, if all ingredients (especially cheese) are certified gluten-free.

8. What’s a good side dish?

Serve with Caesar salad, garlic bread, or grilled veggies.

9. How long does the garlic sauce keep?

Up to 3 days in the fridge.

10. Can I freeze leftovers?

Not ideal—better to refrigerate and eat within 3 days.

Conclusion

Grilled Cacio e Pepe Chicken Wings are the perfect fusion of smoky grill flavor and creamy, cheesy indulgence. With minimal ingredients and simple steps, you can elevate your wing game and bring the beloved flavors of Italy to your next cookout or casual dinner.

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