Premium Wings Recipe

Pat the wings dry with paper towels. If they are whole wings, separate into drumettes and flats and discard tips or save for stock.

In a large bowl, toss the wings with olive oil until evenly coated.

In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and dried oregano. Sprinkle the seasoning mixture over the wings and toss until evenly coated. Let rest for 10–15 minutes at room temperature to allow flavors to penetrate.

Prepare a grill for medium-high heat (about 400°F / 200°C). Oil the grill grates to prevent sticking. Place wings on the grill in a single layer and cook 6–8 minutes per side, turning once, until skin is golden-brown, crisp in spots, and internal temperature reaches 165°F (74°C). Alternatively, roast on a baking sheet at 425°F (220°C) for 30–35 minutes, flipping halfway, until crisp and cooked through.

Remove wings from grill and let rest 3–5 minutes while you finish the sauce and prep toppings.

In a medium saucepan over medium-low heat, melt the unsalted butter.

Add minced garlic and sauté for 30–45 seconds until fragrant, taking care not to brown it.

Pour in the heavy cream and bring to a gentle simmer, stirring frequently. Reduce heat to low and let simmer 2–3 minutes to thicken slightly.

Whisk in the softened cream cheese until smooth, then gradually add the grated Parmesan while whisking until the sauce is glossy and fully combined. If the sauce is too thick, add 1–2 tablespoons of milk or water to reach desired consistency.

Season with salt and freshly ground black pepper to taste. Stir in chopped parsley if using. Keep warm over very low heat; do not boil.

Combine diced tomatoes, finely diced yellow onion, chopped cilantro, and minced jalapeño in a bowl.

Add fresh lime juice, kosher salt, and black pepper. Stir to combine and taste; adjust salt or lime as needed. Let sit 5–10 minutes so flavors meld.

Arrange grilled wings on a large serving platter or individual plates.

Spoon a generous drizzle (or small ramekin) of warm house-made Alfredo sauce over the wings, coating them lightly but leaving some crispy skin visible.

Scatter pico de gallo over the wings, distributing evenly so each wing gets some fresh tomato/onion/cilantro.

Crumble fresco cheese over the topped wings, then add dollops of sour cream (or serve sour cream on the side).

Garnish with chopped parsley or cilantro and serve with lemon or lime wedges alongside for squeezing. Serve immediately while wings are warm.