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I will be throwing some baby back ribs on my LBGE on Saturday and I'm looking for ideas on other things I could cook at the same time. (Other than pulled pork.  I have enough of that in the freezer already.) I'm open to new ideas. 

One thing I was considering was low and slow wings.  Never tried it, and I'm wondering if it would work out.  Anyone ever tried it?

I'm hitting the store at 5:00 PM Central, so any ideas before then would be great.  Thanks in advance for any suggestions.   



  • Won't take as long as the ribs but sausages or fresh corn on the cob.

    Not sure about the wings... I've never done them low and slow.
    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
  • Hi54puttyHi54putty Posts: 1,581
    I've done wings at 275 indirect for about 1.5 hours. Not a real efficient method but they turned out great. May be a good fit with the ribs. I did them over a butt. Same concept.
    Winston-Salem, NC 
  • TonyATonyA Posts: 566
    Beef Short Ribs ..- they need to be wrapped at some point.

    Leg of Lamb or Lamb Shoulder

    Pork Belly (Portion)

    Turkey Legs

    Ham Hocks for soup 

  • fishlessmanfishlessman Posts: 17,140
    the skin can get nice and crispy done low and slow, they are a drier texture than when done fast as theres less grease left with the longer cook. ive done lots of low and slows, lots of hot cooks, but with wings ive settled in with 300/325 direct.
  • Low and slow wings are great.
    Live on beautiful Lake Hartwell GA
  • KennyLeeKennyLee Posts: 683
    My last couple of rib cooks, I've thrown about a half dozen red potatoes on the top rack of my two-tier.  I stab them, put 'em in a ziplock and add a little olive oil and Dizzy Dust and shake up really good.  Last time I left them on for almost the entire cook with the ribs @230 or so for five hours and they turned out great.


    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • SmyrnaGASmyrnaGA Posts: 290
    edited August 2013
    I've done wings @275 indirect for 3 hrs with JD smoke chips.  All the fat gets cooked off and you're left with a crispy skin while the meat is still juicy.  They only stay like that fresh.  After a day in the frig, can't tell the difference between that and regular wings.

    This batch was done with a 30 min marinate of 3 part soy-sauce, 1 part sugar, 1 part sesame oil.


    Large BGE, Small BGE, KJ Jr, and a Cracked Vision Kub.

    in Smyrna GA.

  • KempyKempy Posts: 188
    Thanks for the ideas. I think I will try the low and slow wings. I'm making a batch tonight at a higher temp (raised direct) using the same recipe as I will use tomorrow. It will be interesting to see which one I prefer.
  • BotchBotch Posts: 3,210
    Don't know where you live, here in Utard it's just about peach season.  I normally grill them hotter, but wonder how they'd work for a portion of a low-n-slow.  Hmmm....
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • KempyKempy Posts: 188
    Almost forgot to take a picture but tonight's wings were amazing. The best I've made to date, maybe the best I've had. Really crispy. The low and slow have some work to do to top these.
    image.jpg 1.6M
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