Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Loooking for a good Sweet and spicy Asian wing recipe

Anyone? We are having more people over now the is to the ell of the ribs. Want to cook a bunch of wings as well.

LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

Garnerville, NY


  • lecramslecrams Posts: 106
    I'm a big fan of cazzys wings!they are better the longer you let them marinade. I have done them with as little as a 2 hour marinade and as long as 48 hours. Be sure to baste per his recommendation as well.
  • NibbleMeThisNibbleMeThis Posts: 2,254
    Here's one that we liked - Dizzy Pig Tsunami Spin Wings with Sweet Tamarind BBQ Sauce

    Knoxville, TN
  • robnybbqrobnybbq Posts: 1,796
    Thanks for the tip - Gave me some ideas.

    This is what I went with - Wings came out great - but needed more heat

    This is what I did.

    Made the sauce - For the sauce:
    • 1/2 cup honey
    • 1/4 cup rice vinegar
    • 2 tablespoons fish sauce (Hoisin)
    • 1 1/2 tablespoons Siracha
    • 4 cloves garlic -- minced
    • 1 1/2 tablespoons cornstarch dissolved in 1/4 cup water

    Cooked on stove for ~15 minutes until reduced and thickened,  Added cornstarch the last 5 minutes.

    Rubbed wings with Tsunami Spin - Egg indirect 350 for ~40 minutes (Wings to 150, Legs to 170),  Pulled off - coated with sauce and back on the Egg,

    Wings at 160 - legs at 180 - pulled sprinkled sesame seeds and cut up green onion flakes and served.

    Very good flavor.  Next time I will add red pepper flakes (I forgot to this time) and possible some more Siracha.

    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
  • banjomanbanjoman Posts: 51
    I'm a fan of Tiger Sauce.  Sweet taste with some heat to it.
  • SaltySamSaltySam Posts: 414
    Look up Necessary Indulgences "Sweet and Spicy Sticky Wings"  It's a copycat recipe from a restaurant in Seattle...or maybe Portland, called Pok Pok.  They are awesome!

    LBGE since June 2012

    Omaha, NE

  • SaltySamSaltySam Posts: 414

    This is the one here



    LBGE since June 2012

    Omaha, NE

  • allsidallsid Posts: 416
    Have you tried this as a finishing sauce?
    I Really like to use that with sriracha to add the heat.  
    Now all we need is a scratch and sniff image-  Good luck
  • Richard FlRichard Fl Posts: 7,878

    This marinade sauce works for pork or wings.


    Pork, Butt, Char Sui, Wings, Oriental, #2, Richard Fl.

    This project was the fault of Winn Dixie for having Pork Butts on sale this past week for $.99/lb.  Got 6 butts.  Had 2 cut into 2" steaks for Char Sui or Chili.

    4 Lbs Pork Butt, Boneless
    3/4 Cup Chinese Wine or White Sherry
    1/2 Cup Brown Sugar, Turbindo
    1/3 Cup Soy Sauce
    3/4 Cup Ketchup
    1 Tbs Salt
    4-6 Drops Red Food Coloring, Careful it is messy.
    1/3 Cup Fish Sauce
    1/3 Cup Double Black Soy Sauce
    2 Tbs Oyster sauce
    2 Tbs Hoisin sauce
    1/4 Cup Black pepper, Restaurant grind
    2 Tbs Five Spice Powder
    1 Tbs Lemongrass, Dried
    1 Tbs Chili Oil
    2 Tbs Red Palm Oil, From Ghana, Sometimes found in Brazalian grocery stores
    1 Tbs Sesame Oil
    1 Tbs Ginger Oil
    1 2.7 Ozs Pkg Lee Brand Chinese BBQ Char Sui Seasoning
    1/4 Cup Ginger Juice from jar of Japanese Giri for sushi


    1. Cut butt into 2-3 inch long pieces about 1 inch cross-section.

    2. Marinated butts in sauce overnight in refrigerator.

    3. Placed on 1/2" wide, 24", long Shish Kabab Skewers

    4. Set up large BGE for indirect plate setter, copper elbows and drip pan with an inch of water. Used apricot chips for smoke. Brought the temperature up to 425°F. When it was reached, shut down the damper on the bottom and the top to reach 375°F-400°F. Did not baste anymore.

    5. Left alone for a total cooking time of 25 minutes.

    6. Tried to use a Thermapen, however the meat was so thin that the meat was at 210°F in about 15 minutes and I knew this was Wacky!.

    7. Butts are ready.

    8. Had a bunch of chicken wings so they went on the same ride. They marinated for 45 minutes.

    9. Wings done!

    10. Chow Time!

    Recipe Type: Appetizer, Asian, Barbecue, Meat, Poultry

    Source: BGE Forum, Richard Fl, 2013/05/11


Sign In or Register to comment.