Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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

King of Coals! Help

Bama FireBama Fire Posts: 267
edited 4:04AM 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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