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Louisville Wings

QBabeQBabe Posts: 2,275
edited 6:33AM in EggHead Forum
Here's another cook I did yesterday. Another Raichlen recipe, this one from "BBQ USA". Darn good wings! [p]louisville-wings.jpg[p]Louisville Wings[p]4 lbs chicken wings
2 tbsp lemon pepper
2 tbsp sweet paprika
Coarse salt (kosher or sea)
10 tbsp (1 1/4 sticks) salted butter
5 cloves garlic, finely chopped
2/3 cup dijon mustard
2/3 cup Tabasco sauce or your favorite hot sauce (I increased this to 1 cup)
2/3 cup fresh lemon juice
2/3 cup bourbon
3 tbsp brown sugar
1 tsp freshly ground black pepper[p]1) Cut whole wings into pieces. Place in a nonreactive bowl and sprinkle and toss with lemon pepper, paprika and 2 tbsp salt. Let the wings cure in the refrigerator, covered, for about an hour.[p]2) Melt the butter in a nonreactive saucepan over medium heat. Add the garlic and cook until it is fragrant and sizzling, but not browned, about 3 minutes. Stir in the mustard, hot sauce, lemon juice, bourbon, brown sugar, and black pepper. Season with salt to taste. Bring bourbon mixture to a boil and let boil for 3 minutes, then let cool to room temperature. [p]3) Once it is cool, pour half the bourbon mixture over the wings and toss to mix. Let the wings marinate in the refrigerator, covered, for 4-6 hours. Set the remaining sauce aside for basting later.[p]4) Set up the cooker with a raised grid direct setup. Aim for 275°-300° dome temp.[p]5) When ready to cook, drain the marinade from the wings and discard. Brush and oil the grill grate. Place the wings onto the grill and flip every 15-20 minutes. Baste with reserved sauce each time you flip.[p]I made two changes from the original recipe. One was the addition of more hot sauce than was called for. The second change was I did it direct on a raised grid at 275° - 300° for 1-2 hrs whereas the recipe called for doing them indirect with a drip pan for a shorter time.[p]Enjoy!


  • PeggyPeggy Posts: 122
    which wings did you like better...Steves or your hot wings...not for the whimpy? I was thinking on cooking up your "Knock your Socks Off Wings" tonight. I have Steve's book too (BBQ USA). It is a great book.

  • QBabeQBabe Posts: 2,275
    Peggy,[p]They were both yummy in their own way. The ones yesterday had a mustard base, which was different than any other wing recipe I've had. Very good flavor with some heat too (especially since I upped the hot sauce in it). The KYSO ones were more like a traditional buffalo-style smoked wing. I'm guessing that neither one is for the feint-hearted, since I like a bit of heat in my wings![p]Hard to say which were best, since I liked them both! I'm thinking about doing an assortment of wings for the 'fests so maybe I can do a side-by-side comparison then...[p]Tonia

  • PeggyPeggy Posts: 122
    QBabe,the Louisville wings have won out. I have them sitting in the spice rub right now and the yummy sauce is done and ready to marinate the wings. I made two changes and added 1 tablespoon smoked paprika versus sweet and 1 cup of hot sauce (Franks) as well. We will see how this turns out. Question? How long did you smoke your wings? You mentioned 1 - 2 hours? Was it closer to 2 hours? Thanks!! Peggy

  • QBabeQBabe Posts: 2,275
    Peggy,[p]Yep, closer to 2 hrs than 1. Smoked paprika sounds like a great substitute...great idea![p]How'd they turn out?[p]Tonia

  • PeggyPeggy Posts: 122
    QBabe,they turned out great! Recipe is a keeper! Thanks for posting your pictures. You have been cooking up a ton of food lately. Keep it up because you inspire us. Peggy
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