Indulge in Flavor: The Ultimate Cacio e Pepe Chicken Wings Recipe

Ingredients

Main Ingredients

• 2 lbs (about 20) chicken wings, split at the joint
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper (plus extra for sauce)

Cacio e Pepe Sauce

• 1 cup finely grated Pecorino Romano cheese
• 1/2 cup unsalted butter, cut into cubes
• 1/2 cup low‑sodium chicken broth
• 1 tablespoon freshly squeezed lemon juice

Seasonings & Garnish

• 1 tablespoon olive oil (for searing)
• 1 teaspoon garlic powder
• Freshly chopped parsley, for garnish

Instructions

Searing the Wings

1. Heat the Skillet. Place a large cast‑iron skillet over medium‑high heat and add 1 tablespoon olive oil. When the oil shimmers (about 2 minutes), it’s ready for a sear.
2. Sear the Wings. Arrange the wings in a single layer, making sure they don’t touch. Cook without moving for 4–5 minutes until the skin turns deep golden‑brown. Flip and repeat on the other side. This step builds flavor through the Maillard reaction and locks in juices.
3. Transfer to Oven. Preheat your oven to 375°F (190°C). Once both sides are browned, move the skillet to the oven (or transfer the wings to a baking sheet) and bake for 12–15 minutes, or until the internal temperature reaches 165°F (74°C). This finishes cooking the meat evenly.

Making the Cacio e Pepe Sauce

1. Deglaze the Pan. Remove the wings and set aside. Return the skillet to medium heat, pour in 1/2 cup low‑sodium chicken broth, and scrape the browned bits (fond) from the bottom. These bits are flavor gold.
2. Emulsify Butter and Cheese. Lower the heat to low and whisk in the 1/2 cup butter one cube at a time. Once melted, gradually stir in the 1 cup Pecorino Romano and extra cracked black pepper (about 1/2 teaspoon). Keep whisking until the mixture becomes thick, glossy, and coats the back of a spoon.
3. Finish the Sauce. Add 1 tablespoon lemon juice to brighten the sauce. Taste and adjust salt or pepper if needed. If the sauce looks too thick, thin with a splash more broth.