If you’re looking to spice up your game day snacks, cacio e pepe wings are a must-try! These baked chicken wings are coated in a cheesy pepper blend that takes your taste buds on a delicious ride, setting them apart from the usual wing recipes.
This recipe fixes under-seasoned wings, soggy skin, uneven cooking, and bland flavor, offering crispy, juicy wings with a bold, peppery cheese coating baked in the oven.
I’ve had my share of issues with wings not getting crispy enough or lacking flavor. But with this recipe, I finally found a foolproof way to serve juicy, golden wings that burst with flavor every time. There’s nothing quite like the smell of freshly baked wings filling the kitchen, enticing everyone to the dinner table.
What makes this recipe click is its simple ingredients and straightforward steps. You only need about 40 minutes from start to finish (plus some marinating time) for wings that are crispy on the outside and tender on the inside. It’s a winning combination sure to impress friends and family alike!
If you want to try another mouthwatering chicken dish, check out my Honey Garlic Chicken Breast.
Table of contents
Dietary Considerations
- This recipe is gluten-free as it contains no wheat, barley, rye, or other gluten-containing ingredients.
- The recipe contains Pecorino Romano cheese and butter, so it is unsuitable for dairy-free diets.
- The recipe is not vegan due to chicken wings and dairy ingredients included in this recipe.
- This recipe meets low-carb and keto diets because of its focus on protein and fat without added sugars or starches.
- The recipe is nut-free as none of the ingredients include tree nuts or peanuts.
Why You Will Love This Recipe
- Quick Prep for Busy Days This recipe comes together fast, with just 10 minutes of hands-on time. After marinating, you can pop the wings in the oven and relax while they bake.
- Rich, Savory Flavor Profile The combo of Parmigiano Reggiano and black pepper creates an irresistible taste that elevates traditional wings. Each bite is a savory experience your taste buds will love.
- Baked for Crispiness These baked wings offer a crispy texture without the fuss of frying. The high oven temperature ensures they turn golden and crunchy while staying juicy inside.
- Ideal for Gathering Cacio e pepe wings are a hit for any get-together. They pair well with snacks and dips, making them a go-to for game nights or casual meals with friends.
How To Make Cacio E Pepe Wings
- Prep Time: 10 minutes
- Cool Time: —
- Cook Time: 40 minutes
- Total Time: Approximately 50 minutes
- Yield: 4-6 servings 1x
- Category: appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Low Lactose
Description
Crispy and flavorful Cacio e Pepe Baked Chicken Wings, perfect for gatherings or game day.
Ingredients
- 3 lb (1.36 kg) organic chicken wings, fresh and meaty, with plump skin
- 2 cups (approximately 200g) freshly grated and fluffy Parmigiano Reggiano cheese
- 3–4 tablespoons (45–60 ml) unsalted melted butter, warm for coating
- Olive oil, good quality extra virgin, amount for tossing (about a drizzle)
- 2 teaspoons finely ground black pepper (adjust up to 2 teaspoons during marinating for stronger flavor)
- 1–2 teaspoons coarse ground black pepper, for finishing
- Salt, to taste during marinating
- Granulated garlic, to taste for marinating
- Fresh chopped parsley (optional)
Instructions
- Step 1: Pat the chicken wings dry. In a large bowl or container, toss the wings with a drizzle of olive oil, 2 teaspoons finely ground black pepper, salt to taste, and a sprinkling of granulated garlic. Mix well until evenly coated. Marinate the wings for at least one hour or overnight, depending on preference, to infuse flavor.
- Step 2: Preheat your oven to 425°F (218°C). Allow it to reach full temperature before placing the wings inside to ensure even cooking and crispiness.
- Step 3: Lightly spray or brush olive oil onto your wire rack to prevent sticking. Place the rack over a baking sheet lined with foil or parchment paper.
- Step 4: Place the marinated wings in a single layer on the oiled rack, ensuring they are spaced without overlapping. This arrangement promotes even airflow and crisping.
- Step 5: Bake the wings at 425°F (218°C) for 20 minutes on one side. After 20 minutes, flip each wing over carefully and bake for an additional 20 minutes. Watch for a deep golden color; total baking time may vary between 40 to 50 minutes depending on your oven. Wings are done when golden brown and cooked through.
- Step 6: Once the wings are baked, transfer them to a large bowl. Immediately add the warm melted butter (3-4 tablespoons) and toss to coat evenly. Warm butter helps the cheese stick better to the wings.
- Step 7: While wings are still hot, toss them with 2 cups freshly grated Parmigiano Reggiano and 1-2 teaspoons coarse ground black pepper. The cheese will melt slightly, creating the signature cacio e pepe texture. Optionally, garnish with fresh chopped parsley before serving.
Notes
- Room Temperature: Store cacio e pepe wings in an airtight container at room temperature up to 2 days. Keep away from heat and direct sunlight.
- Refrigeration: Place wings in an airtight container and refrigerate at or below 40°F (4°C) for up to 4 days. Reheat before serving to restore crispiness.
- Freezing: Wrap wings tightly in plastic wrap or foil, then seal in a freezer bag or airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If wings are not crispy after baking 40 minutes, extend baking time up to 50 minutes at 425°F, flipping halfway through to ensure even cooking.
- Spray or oil the baking rack thoroughly to prevent wings from sticking and to aid easy removal after baking.
- For stronger pepper flavor, increase finely ground black pepper to 2 teaspoons during marination. Adjust salt accordingly to taste.
- Use warm melted butter to coat wings immediately after baking. Butter that cools too quickly will not adhere evenly.
- Look for wings to turn a deep golden brown as an indicator of doneness. Cooking times may vary between ovens, so check wings at 40 minutes and adjust as necessary.
Nutrition
- Serving Size: Varies
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Chicken wings: Choose fresh, meaty wings for the best texture and flavor. Look for ones with plump, even skin to ensure they crisp up nicely.
- Pecorino Romano cheese: A key flavor player! Use a good quality, finely grated Pecorino, this cheese gives that iconic Cacio e Pepe flavor.
- Black pepper: Freshly cracked is a must! It adds warmth and spice. Avoid pre-ground to get that fresh bite that really elevates the wings.
- Butter: Go for unsalted butter to control the overall salt level in your dish. It adds richness and helps meld the cheese and spices beautifully.
- Olive oil: A good quality extra virgin olive oil enhances richness while keeping the wings beautifully crispy. It’s great for tossing before baking.
Recipe Tips
- If wings aren’t crispy, place them on a rack and bake for 40-50 minutes at 425°F, flipping them halfway through for even cooking.
- For wings sticking to the rack, spray the rack with olive oil before placing it on the baking sheet, ensuring easy removal after baking.
- If wings are bland, increase black pepper to 2 teaspoons during marination for extra flavor. Adjust salt to your taste as well.
- When butter cools too quickly, use warm melted butter to coat the wings right after baking. This helps to achieve even seasoning adherence.
- If wings don’t achieve a golden color, check for doneness 40 minutes into baking; adjust cooking time as needed for your specific oven settings.
Serving Suggestions
Serve alongside a fresh arugula salad with cherry tomatoes and lemon dressing. Roasted Brussels sprouts or garlic mashed cauliflower complement the dish well.
Use to make tacos with shredded lettuce and avocado. Add to a pasta salad for a unique twist or a charcuterie board.
Top with a sprinkle of coarse ground black pepper and a squeeze of fresh lemon juice. Pair with a homemade spicy aioli or garlic Parmesan dip.
Recipe variations
- You can use skin-on chicken drumettes or flats instead of wings. Either type works well when coated with 2 teaspoons finely ground black pepper and salted to taste.
- Add 1 teaspoon smoked paprika or cayenne pepper to the granulated garlic during marination for a spicy kick. Either butter or olive oil can be used for tossing the wings after baking.
- You can use either Parmigiano Reggiano or Pecorino Romano cheese, grated fresh. If using frozen wings, thaw completely before marinating and baking to ensure even cooking.
- If preparing for a larger group, double the recipe to 6 pounds of wings, maintaining seasoning amounts proportionally. This method complements my Lemon Pepper Wings with Honey recipe nicely.
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How to Store?
To keep your cacio e pepe wings fresh and delicious, follow these storage tips:
Room Temperature: Store cacio e pepe wings in an airtight container at room temperature up to 2 days. Avoid exposure to heat or sunlight.
Refrigeration: Place wings in an airtight container. Refrigerate at 40°F or below up to 4 days. Reheat before serving for crispiness.
Freezing: Wrap wings in plastic wrap or aluminum foil, then seal in a freezer bag or container. Freeze up to 3 months. Thaw overnight in the refrigerator.
Other Recipes You’ll Love
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