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Please Help - Chicken Wing Recipe

Rookie needs help, what is the best wing recipe out there, will take all professionals and rookies, thanks for the help!
LBGE 2013 Located in Savannah, Georgia
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Comments

  • DMurfDMurf Posts: 479
    I run them indirect at 350 to 400 until they are done. A little rub sprinkled over them and flip after about 30 minutes. Take them off and sauce them, for me and naked for my family.
    David
    BBQ since 2010 - Oh my, what I was missing.
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  • Big RaguBig Ragu Posts: 146
    Try mine. Foolproof and very versatile. You can keep them dry with some seasoning, naked, or finish by tossing in sauce BBQ or buffalo. Search the site I am sure they are out there.
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  • HolepuncherHolepuncher Posts: 255
    http://dizzypigbbq.com/recipesWings.html, dizzy pig recipe, taste like fried,can use different rubs.
    Hendersonville, TN.
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  • ScottborasjrScottborasjr Posts: 2,122
    Wings are about as versatile as any piece of chicken.  What are you going for? Grilled with rub, sauced, naked, imitation deep fried?
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • fruitguyfruitguy Posts: 122
    Franks Red Hot is the secret.
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  • NibbleMeThisNibbleMeThis Posts: 2,246
    For me, it's what my son coined "30-20-10" wings years ago, because it's easy to remember.

    30 minutes at 375 indirect, then flip
    20 minutes, then toss in sauce, back on the grill
    10 minutes or until the sauce is cooked on

    Use a dry rub before they go on.
    The sauce can be almost anything you want, buffalo style sauce, terriyaki, whatever, but the method is flexible.

    A few of my favorite wings:
    Sriracha wings - http://www.nibblemethis.com/2009/11/fire-roasted-sriracha-chicken-wings.html
    image

    Sriracha wings II - http://www.nibblemethis.com/2009/12/sriracha-wings-saffron-rice.html
    image

    Tsunami Spin Wings - http://www.nibblemethis.com/2012/02/tsunami-spin-wings-with-sweet-tamarind.html
    image

    Chile Lime Wings - http://www.nibblemethis.com/2012/01/fire-roasted-chili-lime-wings.html
    image

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  • Like the pic good sir. I do mine raised direct, 375 for about 45 minutes, flipping once. I usually give mine a light dusting of corn starch and coat with sauce of choice shortly before pulling off the egg.

    Roll Tide
    Birmingham, AL
    XL, Small, and Mini BGEs
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  • ChubbsChubbs Posts: 4,348
    Simmer hot wing sauce, mixed with ranch, paprika, little butter, and some dash a garlic hot sauce. Mix rub of choice and corn starch in bowl. Give liberal dusting. One egg raised direct for 20 mins or so. Flip and dust with more rub. One for 20 more mins or so. Pull and toss in the sauce, back on egg for as long as you want to let sauce set. Got initial idea for ranch wings from @Dyal_SC or @Griffin one and then made it my own some. This produces a great wing.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Rocket15Rocket15 Posts: 41

    Use Old Bay by itself, no sauce.  Delicious.

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  • GriffinGriffin Posts: 6,697

    That sounds like the last batch I did @Chubbs, although @Dyal_SC has done some too, but I can't recall his recipe off hand. One thing I would do differently is sub in chipotle powder for the paprika next time to give them more heat.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • fishlessmanfishlessman Posts: 16,503
    been doing this with thighs recently but this is my wing recipe
    http://eggheadforum.com/discussion/1153422/buffalo-thighs

    image

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  • avibugavibug Posts: 46
    Big disclaimer in that I haven't tried any of these (only had the Egg a couple of months) but I gathered a bunch of recipes in anticipation of doing wings later this summer.  This is what I found, including a few discussion from this forum and some posts from regular members of the forum:  

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  • GriffinGriffin Posts: 6,697
    Piri-piri wings are always a hit, provided you can find piri-piri sauce and you plan it a day ahead so it can marinate.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • AquacopAquacop Posts: 466
    All, thanks so much for the assistance, hopefully I will become as skilled as you all are one day and help out with a few of my own recipes.
    LBGE 2013 Located in Savannah, Georgia
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  • nolaeggheadnolaegghead Posts: 12,472
    Did someone say "Sriracha Sauce"?!

    http://theoatmeal.com/comics/sriracha
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Dyal_SCDyal_SC Posts: 2,192
    Personally love a crispy wing that soaks in the sauce afterwards. Grill mine indirect at around 400 deg dome temp. Dust mine beforehand with baking powder and whatever rub I'm in the mood for. They take about an hour give or take, until they have a fried like texture. Then I toss them with an after sauce and immediately serve. A go-to after sauce we use a lot is a mixture of Crystals Wing Sauce and Ranch Dressing.
    2014 Co-Wing King
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  • I'm a big fan of brining my chicken wings for an hour (gallon water, cup salt, 1/2 cup sugar). I let them air dry in the fridge for a while when possible. like Dyal, I dust them in baking powder.  A million ways to go from there. I do Tsunami Spin rub and glaze with blues hog sauce to finish. I've been told to "never screw around with any other wings again" by the other 3 inhabitants of my home so it makes it hard. i do love traditional hot wings too but the kids don't. i wish they would move out already.........oh wait........is this thing on? Never mind

    I use cherry wood and cook them at like 350 ish or so indirect. I dunno, don't pay as much attn to the number. let's call it medium hot.



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  • AquacopAquacop Posts: 466
    Looks like wings and ribs today after all the excellent suggestions, thank you to all.
    LBGE 2013 Located in Savannah, Georgia
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  • jimkdickeyjimkdickey Posts: 23
    Tried the 30-20-10 method indirect at 350. Worked great. Used butter and franks red hot. Need better wing sauce but otherwise great. Not one left after the party.
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  • GriffinGriffin Posts: 6,697
    @jimkdicket try adding some fresh squeezed lemon juice to that sauce, it really livens/wakens it up a bit.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    I'm glad that I decided to set some wings out to thaw for dinner tonight before I left home for the office!  :P
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • hondabbqhondabbq Posts: 1,009

    I do them pretty simply.

    Dust with rub, depending on my mood of flavor.

    Let sit in the fridge uncovered for a couple of hours.

    LBGE at 400F for 30 minutes.

    Flip and cook for another 20 minutes.

    Remove. Sauce. Back on for another 10 minutes.

    For me this creates a crispy wing as I don't like the soggy uncooked skin like some prefer.

    I could eat these all night long. ( and I have)

    Winnipeg, Manitoba.

    Sledder, Quadder, Rock and Roller, Big Green Egg Smoker.

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