Seasoned chicken wings, grilled over a gas flame until tender and charred tossed in a black pepper butter sauce and lots of Pecorni Romano cheese! Such a fun, tasy spin on the classic Cacio e Pepe pasta!
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
*Use a meat thermometer to check the wings reach an internal temp of 165 degrees F before consuming.