I am Josh Brown Wings

beatarmy

Love this recipe.  First wing recipe ever used..... and never felt need to look elsewhere.

310 indirect for 1 hr.  then sauced, and put back on direct at 450 for 8 mins.  

smokey flavor,little heat, then nice crisp at end.

NPHuskerFL

Looks great!  I haven't tried that particular recipe but, the way you describe it they sound delish. 

beatarmy

its pretty consistent.  nice heat, but a lot of smoke flavor.  my kids love it.... so works for me.

theyolksonyou

Nice chicken arms. 

beatarmy

good old costco wings.

moo4me

Does anyone happen to have the I Am Josh Brown wing rub recipe? These have always been my go to for wings but now it looks like the website I always used for it is down. 

pgprescott

Wings! Love em. Nice work. 

pwo

moo4me said:

Does anyone happen to have the I Am Josh Brown wing rub recipe? These have always been my go to for wings but now it looks like the website I always used for it is down. 

I was able to find it in the internet archive here:

https://web.archive.org/web/20170120155413/http://iamjoshbrown.com/smoked-buffalo-wings-recipe/

Here is the pasted content originally from iamjoshbrown.com:

Smoked Chicken Wings on Big Green Egg Recipe

This meal requires a couple of different recipes, namely the wing sauce and the rub. And dont forget about having a good side to go with it. Im biased but you could do worse than Macaroni and Cheese on the Big Green Egg. Lets start with the rub.

 

I wish for the life of me I could remember where I found this recipe online so I could give them some credit. I literally use it on every piece of meat I smoke. Whether its a whole chicken, a butt, a shoulder, or chicken wings, this simple rubs never gets old for me. Its pretty straight forward and probably not to different than most homemade rubs but its my go-to base for everything I do on the Big Green Egg.

 

The Rub Ingredients

1/4 cup Paprika
1/8 cup Fresh Ground Black Pepper
1-2 tablespoons Garlic Powder
1-2 tablespoons Onion Powder
1 tablespoon or more Cayenne Pepper
1/4 cup Coarse Salt
1/4 cup Brown Sugar

 

The Rub Directions

Mix all the ingredients together and sprinkle/rub onto the wings. On bigger cuts of meat Ill apply a little Frenchs Yellow Mustard before rubbing it in. But on these wings I just brushed them lightly with olive oil prior to sparkling some rub on them. As you can see from the picture below I didnt go over the top with the rub. My preference with wings is to go a little lighter on the rub than I do with the big cuts of meat so that I dont create to many competing flavors to go against the wing sauce. I like just enough that I can taste the spice under the sauce and a little bit of the brown sugar and paprika flavors.

 

 

In terms of temperature and time, I took MikeGs from the Big Green Egg forums advice and directions as a jumping off point. His recommendation is to set the Big Green Egg up for 325 degrees indirect cooking. If youre new to indirect smoking on the Big Green Egg, make sure you cover your place setter with foil as it will save you tons of time cleaning up when youre done. While MikeG recommended 325, I dropped a few degrees lower in the 300-310 range because I wanted to put mine back on after I applied the wing sauce to char them a bit and finish out the cooking (see below for more details).

 

 

Cook them like this for about an hour and fifteen minutes to an hour hour and a half. At about the hour mark you should start hearing the fat drip out of the wings and sizzling down on the aluminum foil. This will last for about 10-15 minutes. When I quit hearing the fat drip I go ahead and pull them out and toss them in hot sauce. See the recipe below. Once theyre thoroughly coated in hot sauce, I return them to the Big Green Egg for about 10-15 minutes with the lid opened. If Im feeling adventurous and want to risk burning my self, Ill take off the place setter and cook them for these last 10-15 minutes like I would if I was on a grill just so I can get some flame on them. If Im lazy (95% of the time) I just leave the lid opened and let the heat rise from the circulating oxygen on the Big Green Egg and this is usually enough that some flames will come up around the sides of the place setter and give them just enough char for my tastes.

 

So lets talk about the hot sauce. Fortunately I do remember where I got this recipe from and due to my aforementioned laziness, I simply typed in Mild Buffalo Wing Sauce Recipe and clicked on the first link. Normally I avoid Food.com recipes like the plague. But this was my first try and the recipe looked good enough and easy enough that I figured Id give it a try. Turns out I liked it so much that I havent even tried anything new. Ive made some slight modifications like adding more Franks and adding cayenne pepper. But for the sake of not making it confusing the recipe and directions are below. Warning, this is about as mild of a sauce as you can get. I love hot sauce and I didnt even taste the slightest element of heat. Honestly I got more heat from my light dusting and sprinkling of the dry rub than I did from the sauce. But its got great flavor and the ancho chili powder sets it off. I usually double or triple what it calls for on this recipe. But my suggestion is to start with the base and make sure you like it and then play around with it until you find what works for you.

 

The sauce only takes about 10-15 minutes to make so I start working in it once I hear the fat start to drip off the wings and onto the foil place setter.

 

The Sauce Ingredients

1/3 cup butter
1/4 cup franks hot sauce
1/4 cup tomato sauce
1/2 teaspoon garlic powder
1/2 teaspoon cider vinegar
1/4 teaspoon Worcestershire sauce
1/2 teaspoon dried ancho chile powder
salt & freshly ground black pepper, to taste

 

The Sauce Directions

In a pan over low heat, melt the butter. You can allow it to brown slightly if you like, its up to you (slightly browning it gives it a nice flavor), but be careful that it doesnt brown too much or burn.

 

Add the remaining ingredients and whisk together well.

 

Simmer for only 3-5 minutes, whisking occasionally if you do it for longer then the garlic powder will begin to cook and the sauce will separate a bit. Do not heat it for long. As with any non-commercial butter/hotsauce sauce, the butter *will* separate a bit, thats normal. But it gets the worse the longer and hotter you heat it.

 

On the ancho chile powder: ancho is pretty mild, and the main flavor point youre looking for is smokiness. If you dont have ancho chile powder, you shouldnt substitute it with cayenne or regular chile powder because it wont taste the same. Cayenne will add a lot of heat, as will regular chile powder, and theres plenty of heat already in the Franks Hot Sauce. If you dont have ancho, you can try smoked spanish paprika.

 

Smoked Chicken Wings on Big Green Egg Recipe

Cuisine: Big Green Egg

Author: IAmJoshBrown

Prep time: 10 mins

Cook time: 1 hour 30 mins

Total time: 1 hour 40 mins

Smoked Chicken Wings on Big Green Egg Recipe

Ingredients

• The Rub Ingredients
• 1/4 cup Paprika
• 1/8 cup Fresh Ground Black Pepper
• 1-2 tablespoons Garlic Powder
• 1-2 tablespoons Onion Powder
• 1 tablespoon or more Cayenne Pepper
• 1/4 cup Coarse Salt
• 1/4 cup Brown Sugar
• The Sauce Ingredients
• 1/3 cup butter
• 1/4 cup frank’s hot sauce
• 1/4 cup tomato sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cider vinegar
• 1/4 teaspoon Worcestershire sauce
• 1/2 teaspoon dried ancho chile powder
• salt & freshly ground black pepper, to taste

Instructions

1. The Rub Directions
2. Mix all the ingredients together and sprinkle/rub onto the wings. On bigger cuts of meat I’ll apply a little French’s Yellow Mustard before rubbing it in. But on these wings I just brushed them lightly with olive oil prior to sparkling some rub on them. As you can see from the picture I didn’t go over the top with the rub. My preference with wings is to go a little lighter on the rub than I do with the big cuts of meat so that I don’t create to many competing flavors to go against the wing sauce. I like just enough that I can taste the spice under the sauce and a little bit of the brown sugar and paprika flavors.
3. In terms of temperature and time, I took MikeG’s from the Big Green Egg forum’s advice and directions as a jumping off point. His recommendation is to set the Big Green Egg up for 325 degrees indirect cooking. If you’re new to indirect smoking on the Big Green Egg, make sure you cover your place setter with foil as it will save you tons of time cleaning up when you’re done. While MikeG recommended 325, I dropped a few degrees lower in the 300-310 range because I wanted to put mine back on after I applied the wing sauce to char them a bit and finish out the cooking (see below for more details).
4. Cook them like this for about an hour and fifteen minutes to an hour hour and a half. At about the hour mark you should start hearing the fat drip out of the wings and sizzling down on the aluminum foil. This will last for about 10-15 minutes. When I quit hearing the fat drip I go ahead and pull them out and toss them in hot sauce. See the recipe below. Once they’re thoroughly coated in hot sauce, I return them to the Big Green Egg for about 10-15 minutes with the lid opened. If I’m feeling adventurous and want to risk burning my self, I’ll take off the place setter and cook them for these last 10-15 minutes like I would if I was on a grill just so I can get some flame on them. If I’m lazy (95% of the time) I just leave the lid opened and let the heat rise from the circulating oxygen on the Big Green Egg and this is usually enough that some flames will come up around the sides of the place setter and give them just enough char for my tastes.
5. So let’s talk about the hot sauce. Fortunately I do remember where I got this recipe from and due to my aforementioned laziness, I simply typed in Mild Buffalo Wing Sauce Recipe and clicked on the first link. Normally I avoid Food.com recipes like the plague. But this was my first try and the recipe looked good enough and easy enough that I figured I’d give it a try. Turns out I liked it so much that I haven’t even tried anything new. I’ve made some slight modifications like adding more Frank’s and adding cayenne pepper. But for the sake of not making it confusing the recipe and directions are below. Warning, this is about as mild of a sauce as you can get. I love hot sauce and I didn’t even taste the slightest element of heat. Honestly I got more heat from my light dusting and sprinkling of the dry rub than I did from the sauce. But it’s got great flavor and the ancho chili powder sets it off. I usually double or triple what it calls for on this recipe. But my suggestion is to start with the base and make sure you like it and then play around with it until you find what works for you.
6. The sauce only takes about 10-15 minutes to make so I start working in it once I hear the fat start to drip off the wings and onto the foil place setter.
7. The Sauce Directions
8. In a pan over low heat, melt the butter. You can allow it to brown slightly if you like, it’s up to you (slightly browning it gives it a nice flavor), but be careful that it doesn’t brown too much or burn.
9. Add the remaining ingredients and whisk together well.
10. Simmer for only 3-5 minutes, whisking occasionally – if you do it for longer then the garlic powder will begin to cook and the sauce will separate a bit. Do not heat it for long. As with any non-commercial butter/hotsauce sauce, the butter *will* separate a bit, that’s normal. But it gets the worse the longer and hotter you heat it.
11. On the ancho chile powder: ancho is pretty mild, and the main flavor point you’re looking for is smokiness. If you don’t have ancho chile powder, you shouldn’t substitute it with cayenne or regular chile powder because it won’t taste the same. Cayenne will add a lot of heat, as will regular chile powder, and there’s plenty of heat already in the Frank’s Hot Sauce. If you don’t have ancho, you can try smoked spanish paprika.

moo4me

Awesome, thanks @pwo

LandJ51

Only wing recipe we’ve ever used. Unbelievably delicious. Couldn’t get our link to the Josh Brown website to work so glad to find it here.