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40 wings

Scotty's InfernoScotty's Inferno Posts: 624
edited 3:13AM in EggHead Forum
Cheers, Scott


  • Nice!! That looks awesome!
    What'd you use on the wings?
  • Thanks Matt. Celery salt, garlic powder, black pepper, Italian seasonings & Baby Rays Wing Sauce!
  • BarManBeanBarManBean Posts: 129
    AGHHHHHH! I was gonna do wings tonight and the get together fell through. So jealous, and i have such a craving right now!

    P.S. they look FANTASTIC!
  • Judy MayberryJudy Mayberry Posts: 1,657
    Scott, I have to cook 10 lbs. of wings tomorrow and I've never made them before. I have whole wings and I see you just have the drumettes.

    Couple of questions anyway:

    Do you cut off the pointy tips and discard them?

    Do you cut them up before cooking, or do it after they're cooked? Does it make any difference?

    Any help appreciated.
    Judy in San Diego
  • NibbleMeThisNibbleMeThis Posts: 2,254

    I kid around and say that the wings are 3 parts, the "wingette", drumette", and "chunk it" (the tip).

    But you can save the wing tips to make a home made stock if you do that kind of thing.

    Knoxville, TN
  • Judy MayberryJudy Mayberry Posts: 1,657
    Thanks, Chris. I linked over to your website and see there are some wing recipes there. I'll take a look at them.
    Judy in San Diego
  • My local grocery, Publix, sells the drumettes as you see them. When they have enough for my cook, I use them. When they don't, I use whole wings but cut the tips off.

    Wings are really resilient to temps. I like them to be 180 to 190 degrees. They pull off the bone great at these temps. You can't hurt them at 195 even!

    Spray them with Pam or something to get the spices to stick.

    I really like fruitwoods on wings. But, if not available, a small amount of hardwoods is key. Bottom line, smoke them some.

    You can finish them by brushing them with wing sauce, or nothing at all.
    Good luck. They will be great, Scott
  • Judy MayberryJudy Mayberry Posts: 1,657
    Thanks for the tips! I have apple and cherry wood, so I'll be following your advice.
    Judy in San Diego
  • Austin  EggheadAustin Egghead Posts: 3,350
    Nice cook. :woohoo:
    Is Baby Rays Wing sauce sweet or hot. Saw it at Don's market when I was picking up spices. Didn't buy any though.
    Eggin in SW "Keep it Weird" TX
  • It's mild. Frank's is hotter.
  • BHall235BHall235 Posts: 32
    Remember if you cut the Franks with a little Butter you get the flavor without all the heat!!! :evil:

    Brent and Lisa
    Granbury Tx
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Fine looking plate of bird wigs there Scotty. Wish I had it to bring out hear to work. Might improve there disposition!! :laugh:
  • Thanks! They improved my stomach's disposition!
  • How many did you start with and how many did you snag before the pic!
    Wings are kinda like fries......"no one will miss this one" :whistle:

    Special occasion or just a craving?
    Nic pic B)
  • My 17 year old son and his buddy "ordered" them about 7 last night. I ran out and got them and complied! Sounded like a good idea for everyone.

    I started and finished with 40. Stellar restraint, if I may say so? Scott
  • GriffinGriffin Posts: 7,157
    Love wings on the Egg. haven't done them in awhile. Might have to this weekend after seeing yours and Matt's.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • GunnarGunnar Posts: 2,010
    Not just wings, but drumettes. Nice.
  • Scott-they look awesome! I don't cook wings often so could you tell me how long you cooked these and what temp? I think I did them at like 350 on a raised grid, but I don't remember. I seem to recall they took about an hour, but again I'm not sure.
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