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Where Did House Of Faulkner GO?

BENTEBENTE Posts: 8,337
edited 11:00AM in EggHead Forum
i am having to make lemon pepper wings from memory and as most of you know my mind was a terrible thing to waste.... but it sure was fun :P

happy eggin


Anderson S.C.

"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

Tyrus Raymond Cobb


  • Here ya go:

    Wings, Lemon Pepper, Hot

    Recipe By : TRex (Jason Faulkner)
    Serving Size : 50 Preparation Time:
    Categories :

    Amount Measure Ingredient -- Preparation Method

    50 wings
    1 quart apple cider vinegar (enough to cover wings)
    2 Tbs kosher salt
    1- 1/2 Tbs freshly ground black pepper
    1 sm bottle Louisiana hot sauce
    lemon pepper
    kosher salt
    freshly ground black pepper
    apple juice

    1. Procedure:

    2. Find yourself a large pot, sort of like this one:

    3. Fill that sucker with enough apple cider vinegar to cover all your wings
    (this recipe makes about 50 wings), add 2 tablespoons of kosher salt and
    1-1/2 tablespoons of freshly ground black pepper. Bring the vinegar with the
    wings in it to a boil and then let simmer for about 10 minutes. Remove the
    wings and place on a tray or tinfoil like so:

    4. First start out by shaking Louisiana hot sauce all over the wings - give
    them a good coating (maybe half a bottle for 50 wings). Now what makes these
    wings so good is lemon pepper. Get some good lemon pepper and sprinkle very
    generously all over the wings. Add to that a light coating with kosher salt
    and freshly ground black pepper. Flip all of the wings over, and repeat the
    process, starting with the Louisiana hot sauce (the second side should empty
    the bottle).

    5. Now to the Egg! Put your platesetter in feet-up with a drip pan in the
    middle. When doing 50+ wings on a Large, you will need to use your grid
    extender so that you have two levels of cooking. If you can fit all of the
    wings on the main cooking grid, then do so. We usually let these suckers go
    for at least 3 hours at 250-275 dome temp, spritzing with a mixture of apple
    juice and apple cider vinegar and sprinkling with more lemon pepper every
    half hour after the first hour. At the 1.5 hour mark or so, we flip all of
    the wings. If we're using a double decker setup, we move all of the wings on
    the top cooking level to the bottom, and vice-versa.

    6. After about 3 hours you should notice that the wings are just starting to
    crisp up. When you notice this (it may not be exactly at 3 hours), kick your
    Egg temp up to about 325-350 and let it ride for another 15 minutes to half
    hour, or until the wings are finished to your desired crispiness. You may
    want to keep an eye on the internal temp so you don't dry them out - this is
    the tricky part (we dried out some of them at Eggtoberfest) - it just takes
    practice I guess, and a Thermapen doesn't hurt either.

    7. I assure you that these wings will be a huge hit. If done correctly, they
    will be crispy on the outside, moist on the inside, and pull-off-the-bone

    Nutrition (calculated from recipe ingredients)
    Calories: 504
    Calories From Fat: 284
    Total Fat: 31.5g
    Cholesterol: 179.2mg
    Sodium: 366.4mg
    Potassium: 614.4mg
    Carbohydrates: 0g
    Fiber: 0g
    Protein: 51.8g

    Cooking Tip: Growing up in Augusta, we had one of those gas grills that was
    basically built in to the patio (gas line run underground to the grill). I
    can remember that rusted-out grill like it was yesterday - the heavenly
    smells, the beckoning smoke - my dad picking off little bits of burnt meat
    that had stuck to the grill and throwing it on the ground for the dog, or
    calling for my mother to bring the hose so he could douse out a big
    flame-up. Good times.

    Cooking Tip: Anyway, the best thing my dad would cook on that old gasser was
    his "famous" hot wings. He would cook them low and slow and they would be
    crispy, tender, and man o man you couldn't eat less than 10.

    Cooking Tip: The magic of the Egg has now brought perfection to an old
    family favorite.

    Cooking Tip: The old man's recipe starts with what some would probably call
    a controversial step: parboiling. My dad swears by it, though, and his wings
    always get devoured with much fanfare, so I'm not gonna challenge a good

    Comments: At EGGtoberfest 2007 Jason's dad made these and served them in a
    small tray with a bed of a vinegar-based coleslaw. What a great

    Recipe Author: TRex (Jason Faulkner)

    Recipe Source: BGE Eggtoberfest '07, TRex

    - - - - - - - - - - - - - - - - - -

  • loco_engrloco_engr Posts: 3,673

    Which do you like better:
    Georgia Reds or this recipe?
  • BENTEBENTE Posts: 8,337
    thanks jerry!!!

    i had forgoten about the squirting of apple juice and vinager!!

    they were very good.

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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