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First batch of hot Egg wings

Tonight I had my first attempt at Hot Egg Wings.  Cooked direct at 400 degrees with a few pieces of hickory.  Flipped after about 20 minutes… then next flip at 15 and another at about 10.  Kept moving the wings around to get them done evenly.  Got the skin nice and crispy.  After grilling I drenched the wings in about 1 cup and a half of Franks Red hot with 1 stick of butter.  The sauce was seasoned with black pepper, crushed red pepper, garlic powder, ground chipotle pepper and cayenne pepper.   I was really pleased with the way they came out.  Going to get a raised grid within the next week and I know the next batch will be even better.  

Placed on the grill...

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Taken off the grill...

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Ready for eating...

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Long Island, NY
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Comments

  • Those look great. Good cook!
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  • Drewdlc17Drewdlc17 Posts: 124
    Very nice!
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  • Looks delicious!  How was the hickory?  Haven't done any smoke with wings yet.

    [Northern] Virginia is for [meat] lovers.
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  • Dyal_SCDyal_SC Posts: 2,583
    Looks fantastic! Skin looks nice and crispy!
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  • brianwdmnbrianwdmn Posts: 365
    They look great. Your right about the raised grid, it allows you to kick back and let the egg do the work instead of having to flip them so often.
    Marietta, East Cobb, GA
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  • Love me some wings. Those look great.
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  • paqmanpaqman Posts: 1,678
    I do them indirect @ 450F. I don't have to flip them. Super crispy every time!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • radamoradamo Posts: 359
    Looks delicious!  How was the hickory?  Haven't done any smoke with wings yet.
    Used just a few chunks.  Gave them a unique flavor.  My family and I loved them.
    Thanks,
    Rich
    Long Island, NY
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  • radamoradamo Posts: 359
    paqman said:
    I do them indirect @ 450F. I don't have to flip them. Super crispy every time!
    Might try that next time.  Do you do them at regular grid level?  About how long? 45 minutes or so?
    Thanks,
    Rich
    Long Island, NY
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  • paqmanpaqman Posts: 1,678
    Plate setter legs up. Drip pan on plate setter. SS grate on plate setter's legs. 450F for ~45 minutes. No need to flip or shuffle - crispy every time. Doing some for lunch, I'll post some pics.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Doc_EggertonDoc_Eggerton Posts: 4,451
    Very similar to my approach, although you cooked a bit longer than I do.  Wings are very variable in terms of how done you want them.  I marinate instead of tossing afterward.

    Looks like you are off to a great start.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • Doc_EggertonDoc_Eggerton Posts: 4,451
    Time to give these a try.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • radamoradamo Posts: 359
    Thanks Doc and Paq... Good looking chicken...
    Long Island, NY
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  • GriffinGriffin Posts: 6,982

    Some good looking wings. One of the things about wings is you will find about a 100 different ways to cook them depending on who you ask, its just about finding the method that you like and works for you.

    Try squeezing in some fresh lemon juice to your sauce next time, it really brightens it up and adds another dimension. Bout half a lemon should do it.

    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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  • radamoradamo Posts: 359
    Neat idea Griffin. Will try that for sure. 
    Rich
    Long Island, NY
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  • Looks good.  I used a raised grid  and indirect at about 375.  Turned out great. Lots of ways to do them, but the cool thing is the experiment. I used similar sauce before. Just tried it with roasted garlic instead of garlic powder.  Gave it a whole different taste.  Recommend trying it.
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  • paqmanpaqman Posts: 1,678
    Pics:


    imageimageimageimage

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • radamoradamo Posts: 359
    Tasty looking cook paqman!
    Long Island, NY
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  • GQuizGQuiz Posts: 685
    Sweeeeeeeeeet! Did you put them back on after dousing with Frank's? Caramelizes them real nice.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • radamoradamo Posts: 359
    GQuiz said:
    Sweeeeeeeeeet! Did you put them back on after dousing with Frank's? Caramelizes them real nice.
    If you were asking me, no I did not.  I have seen a few mentions of that method.  Just one more thing to add the list of "gotta try that"... 
    Thanks,
    Rich
    Long Island, NY
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