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Cacio e Pepe, which translates to "cheese and pepper," is a traditional Roman dish that embodies the spirit of Italian cuisine: simple yet flavorful. This iconic pasta dish dates back to ancient Rome, where it was first created as a quick meal for shepherds who needed sustenance while on the go. The main ingredients—Pecorino Romano cheese, black pepper, and pasta—were readily available and provided a robust, hearty meal.

Cacio e Pepe Chicken Wings

Discover a delicious twist on traditional comfort food with Cacio e Pepe Chicken Wings. This recipe combines the cheesy richness of the classic Italian dish with the crispy, savory allure of chicken wings, making it perfect for any gathering or cozy night in. Learn about the essential ingredients, preparation techniques, and the culinary history behind this unique dish. Elevate your wing game and delight your guests with every flavorful bite of this gourmet-inspired creation.
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Ingredients
  

2 pounds chicken wings

1 tablespoon olive oil

Salt, to taste

Freshly cracked black pepper, to taste (about 2-3 teaspoons)

1 cup grated Pecorino Romano cheese

4 cloves garlic, minced

1 teaspoon red pepper flakes (optional, for heat)

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prep the Wings: Preheat your oven to 425°F (220°C). Pat the chicken wings dry with paper towels to ensure they get crispy. In a large bowl, combine the wings with olive oil, salt, and half of the freshly cracked black pepper. Toss until well-coated.

    Bake the Wings: Spread the chicken wings out in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, turning halfway through, until they are golden brown and crispy.

      Prepare the Cacio e Pepe Sauce: While the wings are baking, prepare the sauce. In a large skillet over medium heat, add a splash of olive oil and the minced garlic. Sauté for 1-2 minutes until fragrant but not browned.

        Mix the Cheese: Remove the skillet from the heat and immediately add the grated Pecorino Romano cheese and the remaining black pepper. Stir until the cheese starts to melt and a creamy sauce forms. If the sauce is too thick, add a ladle of hot pasta water or chicken broth until it reaches your desired consistency.

          Combine Wings and Sauce: Once the wings are golden and crispy, remove them from the oven and transfer them to the skillet with the Cacio e Pepe sauce. Toss the wings in the sauce until they are fully coated.

            Serve and Garnish: Plate the wings and garnish with chopped parsley. Serve with lemon wedges on the side for an extra zing.

              Enjoy your Cacio e Pepe Chicken Wings as a delicious twist on a classic Italian dish that’s sure to impress at any gathering!

                Prep Time, Total Time, Servings: 15 min | 1 hour | 4-6 servings