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Crispy Chicken Wings

BamaFanBamaFan Posts: 658
edited April 2013 in EggHead Forum
I need a good recipe for crispy wings, can anyone help?
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Comments

  • ChubbsChubbs Posts: 4,868
    I just mix corn starch in with my rub in a bowl. Cook the wings as high as you can get them in the dome. If you have time, leave them uncovered in fridge before cooking them
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Dyal_SCDyal_SC Posts: 2,248
    Like to toss mine in baking powder or corn starch....then the rub of your choice. Then go indirect at about 375 deg f dome temp for about 1 to 1.25 hours.....or until they have a fried like texture. The will stay plenty moist even at a high internal temp. You can also go at a high in the dome direct for a shorter time if you prefer. Instead of saucing on the grill, I prefer tossing them in sauce once they come off. Just my humble opinion though. I guess it all depends on the recipe you are using.
    2014 Co-Wing King
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  • Charlie tunaCharlie tuna Posts: 2,191
    Naked - high in the dome @ 375 - No turning - Toss in your favorite sauce and serve!
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  • SkiddymarkerSkiddymarker Posts: 6,618
    I use the corn starch (like @Dyal_SC) over oil, just a bit of both, then rub of choice. 400-425, 1" above the felt line and the skin is crunchy and crisp. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • MrCookingNurseMrCookingNurse Posts: 3,985
    Chubbs said:
    I just mix corn starch in with my rub in a bowl. Cook the wings as high as you can get them in the dome. If you have time, leave them uncovered in fridge before cooking them
    gotta have the cornstarch


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • Que_n_BrewQue_n_Brew Posts: 558
    Dyal_SC said:
    Like to toss mine in baking powder or corn starch....then the rub of your choice. Then go indirect at about 375 deg f dome temp for about 1 to 1.25 hours.....or until they have a fried like texture. The will stay plenty moist even at a high internal temp. You can also go at a high in the dome direct for a shorter time if you prefer. Instead of saucing on the grill, I prefer tossing them in sauce once they come off. Just my humble opinion though. I guess it all depends on the recipe you are using.
    + 1
    PROUD MEMBER OF THE WHO DAT NATION!
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