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chicken wings

I plan on cooking chicken wings for our super bowl party this Sunday.  These will be the first that I have done on the Egg.
From what I have read on here, indirect seems to be the way to go.  Should I use any wood for smoke and if so what type should I go with?  I have a recipe for a sriracha wing sauce.


  • smokesniffersmokesniffer Posts: 2,014
    Hello Tiger, I do my wings indirect and some will go direct I am sure. Just be sure to turn them every once in a while. If you like them a little more crunchy use some corn starch and dust them with that. As far as smoke goes, I don't use it, but apple or cherry would be good. Enjoy the super bowl. 
    Large, small, and a mini
  • pkaboo1pkaboo1 Posts: 115

    Sriracha is what I use for my wings.

    I would go 400 raised direct.

  • NDGNDG Posts: 1,472
    Wings on the egg are amazing! TONS of info on this site about methods, but since you are doing wings for the first time and your cooking for others - I would go indirect. Just do a flip / rotation in the middle of the cook to ensure the wings finish at similar times - you will get great results.  Indirect is also less stress compared to a direct cook because indirect heat is much more forgiving.  

    If you use wood chips/chunks go with a fruit wood but it is not needed - so go easy.  To get them crunchy, I suggest two things: 1) lay out your wings on a cooling rack in the fridge (uncovered) to help dry out the skin for few hours (or overnight) before you grill 2) add a tablespoon or so of corn starch to your rub before you dust your wings.  ENJOY! 
    Columbus, Ohio
  • WolfpackWolfpack Posts: 1,975
    If you decide to add some smoke proceed with caution- chicken can pick up a lot of smoke so one chunk or so should do it
    Greensboro, NC
  • saluki2007saluki2007 Posts: 2,112
    I like to let mine sit in the fridge overnight.  About two hours before I through them on I put my rub on.  I would definitely go indirect with a dome temp of around 400.  Go for 30 minuets flip go another 25-30 minuets.  I followed this wing recipe a couple weeks ago and it's one of the best finishing sauces I ever tried.
    Large and Small BGE
    Morton, IL

  • Whenever I wings or boneless thighs i usually toss in a handful of Jack Daniels oak chips.  Goes really well with the wing sauce i make.
    Chicago, Illinois
  • I do wings at 350F, direct, not raised. Slightly crunchy, moist, and very quick.
  • We have enjoyed these:
    Hendersonville, TN.
  • SmokeyPittSmokeyPitt Posts: 8,837
    I have always gone indirect and I have been pleased with how they turn out.  I have had them direct as well and they are good, but IMO indirect is just easier because you don't have to flip them.  I like to go on a raised grid if you have one available.  If they are raised up higher in the dome they will get a little crispier.  

    I prefer cherry or apple chips for wings. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • pkaboo1pkaboo1 Posts: 115

    I do mine 400 raised direct, but I read a post last year,

    they went 225.

    Does anyone know anything about that technique.

    They said the fat renders, and they get crispy.

  • henapplehenapple Posts: 15,577
    Hello cazzy wings. Buy them early...Kroger was running short today
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • lousubcaplousubcap Posts: 10,583
    As noted above, wings are a favorite here and many have their own method-just to add to the decision-making, here's a link to a great technique-flavor as you like:
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood
  • +1 on the raised direct.  
    Love smoking chicken...but they are hard to keep lit ;-) Small Egg / Weber OTG 22" / CharGriller Trio / Masterbuilt 30" Electric
  • GQuizGQuiz Posts: 690
    However you cook them, pull them when they're done and dip them in Frank's and butter. Five more minutes on the Egg and the sauce caramelizes. Be careful... you might eat all of them.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • BOWHUNRBOWHUNR Posts: 1,479
    Check out @Griffin's site.  He has a bunch of wing recipes and I have tried most of them.  They are all very good and the bonus is, he cooks on BGE's.


    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • @Tigers34 what is that sriracha wing sauce recipe if you don't mind sharing.
  • I do mine raised direct at 400 degrees every time now. Everyone seems to love them. I brine them, dizzy pig them, then hot sauce them. Raised direct gives me a few crispy spots on the wings but keeps them juicy.
    "I have great faith in fools; self-confidence my friends call it."

  • My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
  • Mattman3969Mattman3969 Posts: 6,749
    DP Swamp Venom or Tsunami Spin, raised direct 400-425 till almost done then toss in Franks hot sauce and butter and toss back on the egg till the sauce sets


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • 400 indirect then just a few min direct at the end to add some crisp...keep flipping....+1 on the fridge overnight uncovered...
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
  • freedog74 said:
    @Tigers34 what is that sriracha wing sauce recipe if you don't mind sharing.
    I have used this in the past and really like it. I use a little more sriracha than what is in the recipe.

    5 tbs unsalted butter
    1/4 cup of honey
    1/4 cup sriracha
    1 tbs soy sauce
    2 tsp lime juice
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