These Cacio e Pepe Chicken Wings on the grill are a bold, peppery, cheesy twist on the classic Italian favorite. Grilled until crispy and tossed in Pecorino Romano cheese and buttery cracked black pepper sauce, they’re rich, salty, and full of flavor. Perfect for summer cookouts or game day, they bring big flavor with minimal effort!
I love making chicken wings of any kind, on the grill, in a pan, or in the air fryer. I knew I wanted to try this flavor variation but needed to do so without using pasta water that is typically used. Letting the black pepper bloom in the hot water then tossing the cooked wings in the sauce and shredded cheese created the perfect, light sauce.
Find all of my chicken and dinner recipes here for more dinner inspiration! You might also like these garlic parmesan chicken wings or serve along side my air fryer sweet potato fries.
Why You Need To Try These
These Cacio e Pepe wings are salty, savory, and perfectly peppery! They are a fun spin on the classic pasta which has been wildly popular for it’s flavor and simplicity. Wings on the grill are quick and easy, not to mention very difficult to mess up.
The sauce itself is made with just three simple ingredients and it perfectly coats the tender grilled wings. These are fun for game day, weeknight dinner, or as part of a backyard BBQ. Served with ranch, garlic dressing, or blue cheese and fries or celery and carrot sticks! If you’re a chicken wing lover, you have to give these a try.
– Rachel
What is Cacio e Pepe Sauce?
Cacio e pepe is a simple yet flavorful Italian sauce made with just three ingredients. Pecorino Romano cheese, fresh cracked black pepper, and in this case, butter. The hot butter gives the black pepper a chance to “bloom” and give a rich, peppery taste. Combined with the freshly grated cheese creates a rich, slightly thick sauce with the perfect salty, peppery flavor. Traditionally, tossed with pasta, this version is perfectly suited for the classic finger food.
Key Ingredients
Chicken wings: Split into flats and drums, about 2–3 pounds, pat dry for best results!
Butter: Melted, to help the cheese and pepper stick (you can also use olive oil or ghee).
Pecorino Romano cheese: Freshly grated for the best texture and flavor, substitute parmesan or asiago.
Freshly cracked black pepper: fresh cracked is a must, it adds bold flavor that pre-ground doesn’t add.
Customize It
- Add in fresh garlic or lemon zest for extra flavor and freshness.
- Use truffle oil instead of butter for a rich, nutty taste.
- Smoke or pan fry the wings instead of grilling, and indoor grill pan will also work!
How To Make The Grilled Chicken Wings
Quick Overview:
- Season wings and grill until golden brown.
- Heat butter, bloom pepper, pour sauce over wings.
- Add in cheese and toss to combine. Enjoy!
- Pat chicken wings dry and add to a large mixing bowl. Season wings and massage to coat evenly. Heat a gas grill over high heat.
- Add the seasoned chicken wings to a preheated grill (500-600 degrees F), cook for 4-6 minutes per side until chicken is cooked through and nicely charred. Once wings are cooked, remove from the grill and add to a mixing bowl.
- Heat butter in a large skillet over medium-high heat, once butter is melted, add in the fresh cracked black pepper (add as much as you like, the more the better!), remove from the heat and let the pepper bloom in the hot butter for a few minutes.
- Pour the black pepper butter over the wings and toss to combine. Grate in the Pecorino Romano cheese and toss once more until the wings are evenly coated and the cheese begins to melt.
- Serve immediately garnished with fresh parsley and extra black pepper, enjoy!
Recommended Tools
- Half Sheet Pan – my go-to baking sheet, these are truly non-stick and clean up nicely.
- Tongs – I love a good pair of trusty tongs. This set is great because it offers different lengths.
- Gas Grill: this is the grill I use, it is perfect for casual grilling at home and holds enough for a large crowd or dinner for two.
Cacio e Pepe Chicken Wings on the Grill
Equipment
Ingredients
For The Wings
- 3 pounds Chicken wings , trimmed
- 1 1/2 tbsp Kosher salt
- Fresh cracked black pepper
- 1 tbsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Paprika
For the Cacio e Pepe Sauce
- 6 tbsp Unsalted butter
- Fresh cracked black pepper, as much as you like!
- 4 oz. Pecorino Romano cheese, freshly grated
Instructions
- Pat chicken wings dry and add to a large mixing bowl. Season wings and massage to coat evenly. Heat a gas grill over high heat.3 pounds Chicken wings , 1 1/2 tbsp Kosher salt, Fresh cracked black pepper, 1 tbsp Garlic powder, 1 tsp Onion powder, 1/2 tsp Paprika
- Add the seasoned chicken wings to a preheated grill (500-600 degrees F), cook for 4-6 minutes per side until chicken is cooked through and nicely charred. Once wings are cooked, remove from the grill and add to a mixing bowl.
- Heat butter in a large skillet over medium-high heat, once butter is melted, add in the fresh cracked black pepper (add as much as you like, the more the better!), remove from the heat and let the pepper bloom in the hot butter for a few minutes.6 tbsp Unsalted butter, Fresh cracked black pepper
- Pour the black pepper butter over the wings and toss to combine. Grate in the Pecorino Romano cheese and toss once more until the wings are evenly coated and the cheese begins to melt.4 oz. Pecorino Romano cheese
- Serve immediately garnished with fresh parsley and extra black pepper, enjoy!
Notes
Nutrition
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How To Store Leftovers
Let the wings cool completely, then store them in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or air fryer at 375°F until warmed through and crispy again — about 8–10 minutes.
Recipe FAQs
Traditionally, Cacio e pepe is made with Pecorino Romano. If you can’t find it, Parmesan or Asiago are good substitutes.
Yes! Bake at 425°F for 40–45 minutes, flipping halfway, or air fry at 400°F for 20–25 minutes until crispy. Toss in the cheese and pepper mixture after cooking.
Adding the shredded cheese to the hot wings allows it to melt just enough so it sticks and created a nice coating.
They’re not spicy in a hot-sauce kind of way, but the fresh cracked black pepper adds a bold, peppery kick. You can adjust the amount based on your preference.
They’re great with grilled veggies, a simple arugula salad, or even garlic bread. If you’re serving a crowd, pair them with a creamy dipping sauce like ranch or blue cheese.
