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Cacio e Pepe Chicken Wings

A plate of Cacio e Pepe Chicken Wings, topped with cheese and herbs, ready to be served.
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Crispy chicken wings tossed in a pecorino cheese and black pepper sauce, perfect for game day.

Ingredients

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  • 2 pounds chicken wings, separated into flats and drumettes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup grated Pecorino Romano cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1 clove garlic, minced
  • 1/4 cup reserved pasta water (if boiling wings first)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the chicken wings with olive oil, salt, and pepper on a baking sheet.
  2. Bake for 40-45 minutes, flipping halfway through, until golden brown and crispy.
  3. While the wings bake, prepare the cacio e pepe sauce. In a large bowl, whisk together the Pecorino Romano and Parmesan cheeses.
  4. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
  5. If you boiled the wings first, add 1/4 cup of the hot pasta water to the butter and garlic mixture and whisk to combine. This creates a creamy base.
  6. Once the wings are cooked, transfer them to the bowl with the cheese mixture. Add the butter and garlic mixture (and pasta water if using). Toss well to coat the wings evenly.
  7. Serve immediately.

Notes

  • For extra crispy wings, you can air fry them at 380°F (190°C) for 20-25 minutes, flipping halfway.
  • Grill the wings over medium-high heat for about 15-20 minutes, turning occasionally, until cooked through and crispy.
  • To serve without a mess, place the sauced wings on a platter lined with parchment paper.

Nutrition

Find it online: https://www.unfoldrecipes.com/cacio-e-pepe-chicken-wings/