Report Forum Abuse
It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
Spreading the love this
with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more
than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some
Roasted Chicken Flatbread
Pork Tenderloin with Honey Mustard
Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the
too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Wings - need recipe and advice
I need a good recipe for wings. I like spicy, and like my wings crispy so was thinking raised direct. Any suggestions? Also is there enough mass to measure the temp with Thermapen?
LBGE & SBGE. Central Texas.
edited January 2013
I toss in canola oil to help get crisp amd help the dry rub stick. I rub and let sit for 5 to 10 min and then go raised direct at 400 to 450 and turn every 10 min or so until they are cooked through. I'll probably get flamed for this, but I don't check temp on them, I go by feel. If they are firm and crisp they are done. I then take them and toss them in Frank's red hot wing sauce, then put them back on for 5 min, flip and cook another 5 min. Depending on how I'm feeling, I may give them another quick toss in sauce, but not always. I've always had great results with this method. But there are many different opinions on wings.
I do a light paprika coating, then a light coat of corn starch and air dry in the fridge for an hour. Then 400* indirect for 30 min, flip and another 20 min, then coat with sauce for another 10 (30/20/10 method). I've been experimenting with time and temp to get the wings cooked just right - it really depends on the size of the wing and consistency of temp to get them cooked the way I like (slightly crispy). This has worked the best for a crispy wing for me without drying them out. I've tried direct heat and the inconsistent temp and potential for burning some wings requires the platesetter IMO. I did these wings on New Years in the snow with three sauces and they turned out great.
edited January 2013
Many roads lead to great wings and there is a ton of great advice on here.
I like my wings crispy, too. I coat them with a few seasonings, then corn starch, and then air dry in the refrigerator like
Cook raised direct for about an hour at ~300, cooking the majority of the time skin up.
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on
You can find me on
Kristi I never thought of doing the corn starch that way. I did it once and found it lumpy and never tried the corn starch again. Very cool of you.....
Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now).
I used this recipe that was posted
. Made these wings on Christmas Eve and they were a huge hit. Jamaican Jerk Marinade/Sauce 5 scallions (green onions) 5 sprigs of fresh thyme (about 1 tablespoon chopped) 2 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon brown sugar 2 teaspoon ground allspice 1 teaspoon nutmeg 1 teaspoon cinnamon 2 Scotch Bonnet peppers (Habanera) 1/3 cup soy sauce 2 tablespoon vegetable oil 1/4 cup vinegar 1 onion 1/2 cup orange juice 2 cloves garlic 1 teaspoon grated ginger BTW..thanks for posting that Sam.
Powered by Vanilla