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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...
Taken off the grill...
Ready for eating...
Comments
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Those look great. Good cook!
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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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Looks fantastic! Skin looks nice and crispy!
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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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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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SaturdayFatterday said:Looks delicious! How was the hickory? Haven't done any smoke with wings yet.Thanks,RichLong Island, NY
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paqman said:I do them indirect @ 450F. I don't have to flip them. Super crispy every time!Thanks,
RichLong Island, NY -
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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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.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Time to give these a try.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
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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.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Neat idea Griffin. Will try that for sure.RichLong 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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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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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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GQuiz said:Sweeeeeeeeeet! Did you put them back on after dousing with Frank's? Caramelizes them real nice.Thanks,RichLong Island, NY
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