Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
I am planning on cooking some wings for the game tomorrow. I know that one day this week I read a post about cooking wings on the grill and they were coated in a mixture of flour and corn meal. Call me a doubting Thomas but seeing as how I have never been able to produce chicken with crispy skin even after I have let it dry out overnight in the fridge. For the life of me I just cannot see how in the Sam Hill you can get a breaded mixture on the wings to be crispy.[p]Any thoughts and ideas as how to cook the wings would be much appreciated. I generally prefer my wings without breading but am willing to give this a try. How long should I cook and at what temp?