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Chicken Wings!!!

Albert EggsteinAlbert Eggstein Posts: 5
edited 5:51AM in EggHead Forum
Newbie here looking for a chicken wing recipe. Had my XL for two weeks now and so far I've pulled off great steaks, a tenderloin, shrimp and some of the best ribs I've ever eaten. I have a good feel for the temperature control and feel like a veteran already.

I have not been able to find too many wing recipes. I like my wings a little crispy with a couple different sauces. Can anybody help out with a recipe or some ideas as to how to go about producing some great wings on the egg.




  • Little StevenLittle Steven Posts: 27,973
    I did some last night, light dusting of cornstarch on a raised grid indirect at 450*. I just mixed a half a pound of melted butter with a bottle of Arizona Gunslinger, tossed the wings in the mix and back on the grid for a couple of minutes.



    Caledon, ON


  • So indirect meaning you used the plate setter or you just had your coal on one side?

    Also, how long did you leave on before pulling and tossing in the sauce?
  • Little StevenLittle Steven Posts: 27,973
    I used the adjustible rig from CGS. The idea is to get the wings higher in the dome to reduce fat flare-ups. I used a drip pan as well. If you don't have ab extender you can put the platesetter in legs down, some bricks and then put the grid on the bricks. You would want to cover the platesetter in foil. Empty soup or pop cans would work too.

    I let them go until they were crispy. Maybe 40 minutes or so.



    Caledon, ON


  • Gandy DancerGandy Dancer Posts: 273
    Here are two Thirdeye's &
    Dizzy pig
  • brisket30brisket30 Posts: 122
    I like to cook mine around 500 and get them real crispy. Then put your favorite BWW sauce in a tupperware bowl, seal and shake until coated.
  • iabbqguyiabbqguy Posts: 27
    My favorite wings on the egg are Bloody Mary Wings. The originator of the recipe is Ray Lampe, aka Dr. BBQ. Give it a try...I think you'll like it.

    Bloody Mary Wings
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