Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

King of Coals! Help

Bama FireBama Fire Posts: 267
edited November -1 in EggHead Forum
A few weeks or a month ago, time flies on the EGG, you gave me you recipe for wings which I promptly lost. Would you mind reposting?[p]Thanks.[p]B~F


  • Bama Fire, I'm sorry. I just stumbled on this. I rinse the wings well, drain them well, then sprinkle them heavily with fajita seasoning, cayanne pepper, garlic powder, and whatever else you like. You can let them sit in the fridge for a few hours like that, or go ahead and pour on just enough buttermilk to make the whole batch wet and mix it together well. I let them sit overnight like this. Cook them at 350 or so with the dome closed and vents open to maintain that heat. Turn them every 15 minutes until you are sure they are done to the bone. Then remove the top vent or leave the dome open and turn them until they have a dark crust on the skin. Don't be afraid of the cayanne. I used it heavier last time, and I still didn't have "hot" wings. The fajita seasoning and buttermilk seems to be the magic.

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