BGE Roasted Garlic Parmesan Chicken W/ Swamp Venom is an easy delicious recipe that is great as a meal, appetizer or on game day enjoying any sport. This recipe is also close to Buffalo Wild Wings version which is equally as good.
BGE Roasted Garlic Parmesan Chicken W/ Cow Lick & Swamp Venom Ingredients
- Chicken Wings (Store was out so this was made with drums)
- 5 Cloves Garlic
- Olive Oil
- 1/2 Cup Mayonnaise
- 2 Tablespoons Parmesan Cheese
- 1 Tablespoon Corn Syrup
- 1 Tablespoon Apple Cider Vinegar
- 1 Teaspoon Lemon Juice
Seasoning Blend
- 1/4 Teaspoon Basil
- 1/4 Teaspoon Black Pepper
- 1/4 Teaspoon Oregano
- 1/4 Teaspoon Swamp Venom by Dizzy Pig
- 1/4 Teaspoon Thyme
- 1/4 Teaspoon Crushed Red Pepper
Setup the Big Green Egg
This recipe is best at a lower temperature which keeps the chicken nice and juicy. Dial the Big Green Egg into 275-300 degrees. The wings will be cooked direct on the grate.
How to Prepare BGE Roasted Garlic Parmesan Chicken W/ Cow Lick & Swamp Venom
Roast the Garlic
Set the oven for 425 degrees.
- Cut one end of the garlic off and discard
- Set the garlic on some tin foil
- Drizzle a little Extra Virgin Olive Oil on the cut end
- Close the tin foil
- Cook in the oven until the garlic is soft approximately 25 mins
- Peal the garlic and cut 5 cloves into small pieces and set aside
Roasted Garlic Parmesan Chicken W/ Cow Lick & Swamp Venom Seasoning Blend
In a bowl combine the following:
- 1/4 Teaspoon Basil
- 1/4 Teaspoon Black Pepper
- 1/4 Teaspoon Oregano
- 1/4 Teaspoon Swamp Venom by Dizzy Pig
- 1/4 Teaspoon Thyme
- 1/4 Teaspoon Crushed Red Pepper
Mix it up and set aside (Disreguard the 1/8th shown in the picture as my 1/4 teaspoon was dirty in the dishwasher).
In a seal-able Tupperware bowl combine the following:
- 5 Roasted Garlic Cloves (minced)
- 1/2 Cup Mayonnaise
- 2 Tablespoons Parmesan Cheese
- 1 Tablespoon Corn Syrup
- 1 Tablespoon Apple Cider Vinegar
- 1 Teaspoon Lemon Juice
Mix well then add the seasoning blend.
Mix again, cover and put in the fridge for a minimum of 30 mins. The Roasted Garlic Parmesan Chicken W/ Cow Lick & Swamp Venom sauce is best after being in the fridge for two hours.
How to prepare the chicken for the Big Green Egg
Remove chicken from packaging and prep for the Cow Lick seasoning from Dizzy Pig.
Moderately coat both sides of the drum / wing.
Put the chicken on the Big Green Egg and put a probe in the thickest one.
Let the chicken cook to about 150 degrees and give them a flip so they can get some color on the other side as well. If you have little ones this is a good time to also get some hot dogs on the grill.
Let the chicken continue to cook until it hits the minimum temperature of 165 degrees per the USDA.
Pull the chicken when they hit 170 degrees in which they are delicious as is but even better with the Roasted Garlic Parmesan W/ Cow Lick & Swamp Venom sauce.
Simply put the chicken in the bow (you can do multiple at a time).
Roll the chicken around in the BGE Roasted Garlic Parmesan Chicken Cow Lick & Swamp Venom seasoning and enjoy!
Which woods go with the Chicken to further ramp the flavor?
The best wood that compliments chicken nicely is fruit woods like Apple, Peach or Cherry. When cooking chicken I tend to use Apple wood as it seems to be more easily available at stores around me. It gives off a mild sweet and fruity flavor which really compliments Chicken among Beef and Pork.
Maple is another good wood to use when smoking chicken on the Big Green Egg. This also provides a sweet flavor to the meat. It is also a good wood to use on other meats like Pork, Ham and even Seafood.
Ben has a bachelor’s degree in construction engineering. When not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies, you can find him at home with wife and two daughters. Outside of family, He loves grilling and barbequing on his Big Green Egg and Blackstone Griddle, as well as working on projects around the house.
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