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BBQ Wings (many pics)
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EGGerAllanPoe
Posts: 52
Did some wings tonight on the Egg. Real simple.
Brined the wings for 1 hour. Then onto the board.
Store bought sticky fingers BBQ sauce and DP Dizzy Dust.
Started the Egg up. 400 degrees raised direct.
Blue Moon beverage
And then the cook.
Delicious and simple.
"I have great faith in fools; self-confidence my friends call it."
RTR
Comments
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Nice pics. Wings! Now next on my list...:)Slumming it in Aiken, SC.
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Looks great. Curious... how long did you have them on for? I ask because I usually do mine raised indirect, but always wanted to try direct.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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Not exactly positive how long they were on for. I kind of winged it. (No pun intended)
Raised direct at 400 degrees
Add chicken.
Flip every 5-7 minutes because I'm scared of burning them.
Bathe in BBQ sauce on each flip.
Maybe 20-30 minutes on the grill.
I don't time too much anymore. I grab the thermapen and cook to temp. 165 on wings for me.
"I have great faith in fools; self-confidence my friends call it."RTR -
Nice looking cook
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
looks delicious!
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Nice post..I will be trying that very soon.. Thanks..Greensboro North Carolina
When in doubt Accelerate.... -
Another cook I have yet to do. Those look great!Madison, CTLBGE June 2013.
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NICE cook. Wings on the egg are amazing. Can you share the 1 hour brine you used?Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Did you add and "heat" to the BBQ sauce? I love spicy bbq wings.Large and Small BGECentral, IL
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EGGerAllanPoe said:Not exactly positive how long they were on for. I kind of winged it. (No pun intended) Raised direct at 400 degrees Add chicken. Flip every 5-7 minutes because I'm scared of burning them. Bathe in BBQ sauce on each flip. Maybe 20-30 minutes on the grill. I don't time too much anymore. I grab the thermapen and cook to temp. 165 on wings for me.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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I use a basic brine. Nothing special. I do it to all chicken I grill and it's really changed the flavor and juiciness.NDG said:NICE cook. Wings on the egg are amazing. Can you share the 1 hour brine you used?
1 gallon water
1 cup kosher salt
1/2 cup sugar
Scale to fit your needs.
I'm no expert on brining but this works for me.
Here's a thread where I posted my brining questions and got some great responses. Check it out.
http://eggheadforum.com/discussion/1156865/brining-question
"I have great faith in fools; self-confidence my friends call it."RTR -
This is perfect. I always brine when cooking a full bird and always brine thick pork chops & pork tenderloins . . . but never tried on wings yet, thank you!Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
No heat. Just sweet! I'll try a little heat next time.saluki2007 said:Did you add and "heat" to the BBQ sauce? I love spicy bbq wings.
"I have great faith in fools; self-confidence my friends call it."RTR -
Thanks for posting, nicely documented!I’ve cooked a variety of things in the Egg, and I gotta say Wings are near the top of the list. The moisture of the Wings on the BGE are unrivaled.
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