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Chicken Wings on BGE
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Posts: 24
I plan on cooking some chicken wings tomorrow on the Egg. Trying to decide should I use the place setter or just cook direct. I have seen some people say that they tried both. Just wondering what you guys would do. Also what temperature would you recommend. 1st cook on egg was last Sunday, cooked some burgers for lunch and a Flat Iron for dinner. Both were great. Can't wait to see how the chicken wings turn out. will post pictures afterwards.
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+1 raised direct. Welcome to the party!
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Depends on the flavor you're looking for. Raised direct will taste more smokey from the drippings, while indirect will be less smoky. I usually go indirect at 375 to 400 deg f for about 1.25 hours. And I always make sure the skin is dry before tossing them on. Depends on the sauce I'm using, but I typically sauce them about 15 min before taking them off, and then saucing again right before serving.
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I did some yesterday raised direct at 400, took about 45 mins, then tossed them in buffalo sauce. it was my first wing cook so I can't add to the indirect method as of yet, it sounds good also though.Good luck and welcome!
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Try both and see what you like. Info raised indirect at 400. I think they rival fried wings as the skin is very crispy. Toss them in Franks and you've got a meal!
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It's a matter of personal preference my friend. That said, for wings I like indirect so I can really get up on the heat without worrying about scorching. I run indirect at no lower than 375 degrees. However, more often than not, I run my indirect wings at 425-450 degrees. It makes for outstanding skin my friend. Just my thoughts and preferences.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
+ 1 raised direct Paul prudhommes blackened redfish magic for rub. Toss in garlic park or franks when they're done. They always turn out awesome.
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You may want to check out @cazzy 's wing recipe. If you like Asian style wings. Its a family favorite now. Search on "cazzy's wings - recipe (updated)".XL BGE; Medium BGE; L BGE
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We like em 350-375 raised direct till they have a good char. Usually 30-45 minutes. Plowboys for rub.Slumming it in Aiken, SC.
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If you want the skin crispy, do you recommend a) direct b) raised direct c) indirect d) raised indirect e) indirect followed by direct ?
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To me the crispy skin thing is overrated. You know if you really want crispy skin then maybe you should fry them. sorry I can't help but be a smart ass sometimes;) But if you like nice and tender juicy wings with a lil char and good charcoal grilled taste then don't worry about the skin.
Some get good results with crispy skin by cooking raised indirect at 400.
Also I understand that a little dusting of cornstarch will crisp the skin.
I just feel like crispy skin shouldn't be the bar that sets good wings from one to another."I'm stupidest when I try to be funny"
New Orleans -
Wings are very forgiving IMO and can come out great either way. For me it just depends on what else Im cooking. If doing some ABTs with them then indirect, burgers with then direct etc. Just wings I dont bust out the plate setter just for that.Jacksonville FL
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Dobie said:Wings are very forgiving IMO and can come out great either way. For me it just depends on what else Im cooking. If doing some ABTs with them then indirect, burgers with then direct etc. Just wings I dont bust out the plate setter just for that.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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http://i399.photobucket.com/albums/pp79/littlestevenpics/P1030658.jpg
Sorry just trying to see if I can post a pic from photobucket directly.
Steve
Caledon, ON
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Little Steven said:http://i399.photobucket.com/albums/pp79/littlestevenpics/P1030658.jpg
Sorry just trying to see if I can post a pic from photobucket directly.Hey Little Steven --- Those wings look great! Direct cook, right? What temp and how long? -
I don't know how long. Just till they look done. Those wings are from the butcher so they come from 5-7 lb birds. Raised direct around 400*. You can't see that as a pic can you? There must be a way to get a pic and not a link. :((
Steve
Caledon, ON
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Wings turned out great. I used the Plate Setter for indirect heat. Cooked them about an hour on 400 Degrees. Next time I will probably back off of the time by about 15-20 minutes. Overall pretty happy though with the results
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looks good, welcome to the forum. I'd wrap that platesetter in heavy duty aluminum foil to save some clean up in the future.
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what would you say is the easiest method for cleaning the plate setter?
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I keep mine wrapped, it's never seen a fire unwrapped, but a guy in my office cleans his with soap and water (gasp, not recommended by BGE) and most people here will do a clean out burn. High temp 600+ for an hour, legs down in your case. You can scrub it with balled up foil to get the chunks off.also, regular foil will melt at higher temps
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They look great!!! A multitude of different ways - Wings are always awesome....enjoy!!!
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I love my egg but after many different tries, I have come to the conclusion that best chicken wings are the ones I prepare in my cast iron dutch oven loaded with oil on top of the gas burner of my stove. Some things just aren't meant to be grilled.
Beautiful and lovely Villa Rica, Georgia
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