It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page
for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day
is National Bacon Day
and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here
First time wings. Suggestions?
It is 8:45 AM (West coast... USA time.)
I'm about a month in with the BGE.... still a newbie compared to most here.
I bought 10 (full) chicken wings yesterday and would like to try them on the BGE.
I usually broil them in the stove (pretty close to the flame) after brushing on a mixture of Worcestershire sause and a few drops of tabasco and then sprinkling with kosher salt, garlic salt, pepper and paprika for color. I cook for about 30 mins, turning twice.
How do I do wings? Direct? Raised direct? Platesetter-indirect? For how long? What temp?
What is a good (EASY!) coating or marinate or brush-on? I won't cook until 5 PM so I have some time. Like in the past, I know I can count on some of you experienced cooks to help me.