Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Thanks fishlessman!

SSN686SSN686 Posts: 2,947
edited November -1 in EggHead Forum
Morning All:

Saw your post about low and slow on some chicken wings. Since the much better half is away this weekend (and she doesn't care for wings) I decided to give it a try. Picked up a package of 16 wings from Sweetbay this afternoon and put them in a brine for about an hour. Then on to the egg -- like fishlessman says, small amount of lump and as high in the dome as you can, maintained dome temp between 250 to 270.

I did flip them to skin side down after an hour and then back to skin side up after another 45 minutes. Also at the 90 minute point I put a couple of ears of corn on guessing it would take about 45 minutes to roast them at the 250 dome temp.

Here is a closeup of the wings at the same 90 minute point.

After a total of about 2 hours, 15 minutes everything came off. I did check some of them with the Thermapen and all were at least 195 internal with a high of 203, but still so moist.

And a closeup...

The great part about eating them is that I used 4 different rubs and didn't pay attention to which were which after I put them on so that I got a different taste with each one I ate. The meat was very moist and the skin crisp -- thanks again fishlessman!!! :silly:

Definitely recommend trying this method!

Have a GREAT day!


Brandon, FL

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