Chicken Wings Recipes

I like to slow smoke and then grill my wings.

Throw the wings in a big bowl. Mix in a little olive oil and sprinkle with your dry rub of choice. DP Raging River is nice and spicy, or try garlic powder and some Hot Hungarian Paprika.

Set up the egg indirect with plate setter and smoke with some hickory or pecan wood for about 3 or 4 hours at 225 degrees. A raised grid or multi level set up is great for holding more wings.

Pull the wings off and throw them in another large, clean bowl and coat them liberally with BBQ sauce.

Let them rest and cool with the sauce for about 20 to 30 minutes or so, stirring occasionally, while the sauce settles and sticks to the wings.

During this time pull out the plate setter and set up the egg for a hot direct grill around 450 to 500 degrees.

Grill the wings for a just a few minutes on each side to crisp the outside and char the sauce.

Only do about a dozen at a time (or fewer at hotter temps) so you can keep up with turning and pulling them off before they burn.

These turn out really nice and lean since most of the fat is melted off during the smoking phase.

Nice crispy, charred outside with a moist smokey inside.

Actually if you find the recipe for Magic Dust in one of the eggfest books on naked whiz site and just liberally coat the wings with magic dust and cook them the way you like them they will be pretty good.

Actually if you find the recipe for Magic Dust in one of the eggfest books on naked whiz site and just liberally coat the wings with magic dust and cook them the way you like them they will be pretty good.