Grilled Chicken Wings

PatsFan70 · February 2016

Even though my team's not in the Super Bowl next week, we'll probably have a couple people over anyway. I typically make two types of wings that have always been baked in the oven, but I'd like to try making them on the BGE. In the oven, they bake at 400* for about 45 minutes. Should I just set the BGE up for indirect at 400*? Or has anyone cooked them direct? If so, what temp? Raised grate? I saw a similar recipe that called for putting them in the oven first and then finishing them direct on the grill, but I'd rather just use one or the other.

Any wing advice you've got is greatly appreciated. Thanks in advance.

Go Panthers...I guess...

fishepa · February 2016

Indirect 350 for an hour. Easy peasy.

Robo2015 · February 2016

Man, you just opened a can of worms. Lots of different advice on this topic. Check out the post Mosca started a few ones down (sorry, don't know how to link to it).

I do 300-350 dome temp, indirect, for about 90 min then a little direct flames if I'm saucing.

Mickey · February 2016

I always cook DIRECT / RAISED / 400......The order got screwed.

Mickey · February 2016

Image: https://us.v-cdn.net/5017260/uploads/editor/af/x0ek54ywgq9i.jpeg

Dont forget Turkey wings. Do the same: 400 direct and raised

PatsFan70 · February 2016

Mickey, those wings look great! About how long did they take at 400* raised direct? Thanks!

Mickey · February 2016

PatsFan70 said:

Mickey, those wings look great! About how long did they take at 400* raised direct? Thanks!

hair less than an hour..... turkey wings and legs are so good off the Egg with sauce

fence0407 · February 2016

Just a thought, but if you do them indirect, you won't have to worry about flipping them. I typically do raised indirect at 400 (similar to how you do them in the oven). I usually sauce the last 15 minutes or so and put back on the egg, but if you want "wet" wings just sauce after you take them off the egg.

bgebrent · February 2016

I'm with @Mickey. Raised direct, 375-400, turn once. I like Dizzy dust for seasoning and finish with homemade or Frank's wing sauce. And let them sit out overnight uncovered in the fridge to get good crispy skin. Bummed our Pat's didn't get it done.

fence0407 · February 2016

By the way, you might wanna take a gander at this recent post:

http://eggheadforum.com/discussion/1191553/best-way-to-do-wings-on-a-large-egg#latest

Grilled Chicken Wings

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