Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Naked Wings

thebtlsthebtls Posts: 2,300
edited September 2011 in Forum List
Preparing for the weekend tailgate...fixed our simple recipe which turned out wonderful as always...we will slop them around in some mild wing sauce afterwards this time around.

Photobucket
Ingredients

€ 4 Lb. – Chicken Drumettes (approx.25- 30 pieces)

€ Paul Prudhomme’s Magic Poultry Seasoning

Directions

1. Rinse chicken in the sink and drain.

2. Place pieces in a large plastic bag or mixing bowl.

3. Sprinkle the poultry seasoning generously and mix or shake to cover each piece lightly and set aside (return to refrigerator if you are not going to grill in the next 30-40 minutes)

4. Fire up your Egg and raise the grid by 2”; place the extended grid on top of the original and close the lid and let the temperature stabilize at about 350 degrees.

5. Once stabilized open the lid and place all the wing-ettes and drummettes onto the grids and close the lid and let cook until done (approximately 20 minutes). Turning once might be necessary. When finished remove and let sit for 5 minutes then toss in your favorite dipping sauces or serve naked.

More great recipes for the BGE at http://www.bigtsbge.blogspot.com
Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
·

Comments

Sign In or Register to comment.