Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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Wings

Cooking wings tonight befor the egg blows away from this storm
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Comments

  • Little StevenLittle Steven Posts: 27,258
    Where are you?

    Steve 

    Caledon, ON

     

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  • Long Island. Do you cook wings on the egg? Where are you?
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  • nolaeggheadnolaegghead Posts: 13,421
    Might as well go out with a bang.  I'd keep cooking and eating until you have to start swimming.   ;)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Hell yea lol. I think I'm going to put the egg in a raft!
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  • Little StevenLittle Steven Posts: 27,258
    edited October 2012

    I'm northwest of Toronto. Good luck.

    Yes I do wings on the egg, here's what I do. Put whatever rub I'm using on and let that dissolve. Put some garlic and onion powder in a plastic bag with some cornstarch and do the shake 'n bake thing. Put the wings in the egg and if there is any white showing after ten minutes, spray those areas with olive oil.

    image
    Bout 375 or so
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    Tossed in some Butter and Arizona Gunslinger Smokin' Hot
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    Back on the egg for a few minutes
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    Back in the Arizona bath and served
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    Return to index

    Steve 

    Caledon, ON

     

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  • my hero!
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  • Sounds and looks great. I use cow bell hell rub. It's got a nice spice to it then sauce em up and dip in a nice chunky blue cheese. I cook em low like 200' for 2 hrs. They get nice and smokey
    image.jpg 1.5M
    image.jpg 1.7M
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  • Little StevenLittle Steven Posts: 27,258
    I agree on the low and slow, never did wings that way but I know it would produce great results based on the legs and thighs I have done that way. May pick some up tomorrow when I'm at the butcher. Housefull 'O kids this weekend and that would work nicely.

    Steve 

    Caledon, ON

     

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  • Let me know how they come out. Enjoy the weekend
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  • Little StevenLittle Steven Posts: 27,258
    Will do! Stay safe bud!

    Steve 

    Caledon, ON

     

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  • ParallelParallel Posts: 411
    Might as well go out with a bang.  I'd keep cooking and eating until you have to start swimming.   ;)
    That's pretty much what we did about two months ago... LOL.

    Every time my elbow bends my mouth flies open.
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  • nolaeggheadnolaegghead Posts: 13,421
    Parallel said:
    Might as well go out with a bang.  I'd keep cooking and eating until you have to start swimming.   ;)
    That's pretty much what we did about two months ago... LOL.
    You're pretty close to where I work - St. Rose off Airline. I think we're in the same boat when the hurricane hits the fan.  :)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Looks awesome, I like how the sauce looks, know of any sauce that is more sweet than hot?
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  • Where do you get the part to raise the grill?
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