Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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.

Hot Wings.. Direct or Indirect?

EggerinMOEggerinMO Posts: 48
edited 11:09AM in EggHead Forum
I have seen recipes for both has anyone tried both... Thanks


  • Nature BoyNature Boy Posts: 8,437
    <p />EggerinMO,
    I have tried both. I much prefer direct. As long as you keep the fire from getting too hot, direct will give you the best crust. I cook them between 90 minutes and 2 hours....250-300....depending on your fire, and how far the meat is from the fire.[p]What I find with indirect is you need to use much higher temps to get a good crust, and the higher temps dry out the meat. [p]Still, you should try both, and decide which you prefer! Have fun.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature Boy,[p]YUM... your wings look awsome.. well I am off to sams to get a 5lb bag of wings :-)[p]Thanks for your help...

  • Nature Boy,
    You didn't say raised grid. But that's what you meant, right?[p]Thanks.

  • EggerinMO,[p]Like the skin better with direct, crispier. Oil split wings, dust with Jamaican Firewalk or Swamp Venom, one hour @ 325, raised grid. Heat up Franks hot sauce with some butter - 3 to 1 (whatever you need to cover'em). Roll'em round until nice and covered. Serve'em with celery and a blue cheese dip ...[p]On the grill[p]wings1b.jpg?dc=4675476295425768039[p]Roll'n em[p]wings2b.jpg?dc=4675476157700408649[p]On the plate[p]wings3a.jpg?dc=4675476295430565676[p]-- Steven

  • CornfedCornfed Posts: 1,324
    MN Chill,[p]Dang, I could really go for some of those right about now. Think you could FedEx me some in time for the 3:30pm EST Rutgers game today?[p]Thanks,

  • OK! That settles it.... Wings for dinner tonight....!!!
    All of these pics are killing me!![p]Do you thaw the wings from Sam's? or throw them on as is?!? [p]Thanks,

  • Nature BoyNature Boy Posts: 8,437
    Correct. Up in the dome is my favorite level. [p]Any progress on the charcoal baskets?
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature Boy,[p]Sorry but I must ask.. I dont have the "Grid extender" I do plan on making one I have a large egg so you used an 18inch grid but how long are the bolts??[p]I am on a quest for awsome wings..[p]Thanks..
  • Nature Boy,[p]
    Hey, I got some of those wings going on tommorrow. Would you recommend any dipping sauce in the middle of the tray? Did you baste with a little bbq sauce?[p]Thanks,[p]CWM

  • PakakPakak Posts: 523
    Car Wash Mike,[p]Hmmm ... don't know where my post went!?[p]As I was saying - I thought bleu cheese dressing was MANDATORY for hot wings. Aren't they just an excuse to slurp up a buncha bleu cheese, sorta like fries are to ketchup?
  • EggerinMO,
    You should be able to measure the necessary length for the bolts. Let me go see what mine are. I'll be right back.....[p](wait 5 minutes)[p]....5 inches. Here's a link to my FAQ which has an entry about making a raised grid.[p]TNW

    [ul][li]The Naked Whiz's Ceramic Charcoal Cooker FAQ[/ul]
    The Naked Whiz
  • Nature BoyNature Boy Posts: 8,437
    The Naked Whiz,
    That 5 minute wait was brutal.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • The Naked Whiz,[p]

  • Nature Boy,
    Sorry for the delay, was gone all day. Ron Andrews is ready to make them. Let me know if you need his info.[p]Thanks for asking.[p]-W

  • EggerinMO,
    A great recipe is GFW's Hot Wings, or Hot Wings by Chef RD.
    GFW's prep is easier with using food storage bags the for coating, etc., but could be applied to any wet/dredge procedure.
    I like a fair amount of hickory/applewood smoke on mine, so I go indirect, starting out at 250 and let 'er climb to about 350...the last couple of times, I've pulled the grid off after an hour, yanked the plate setter out and finished direct for 15 minutes more after turning and basting with Wing sauce. Just another way! Big Murth in New Mexico

  • Pakak,
    Now you've got me want'n to go to Hooters (to get some of their blue cheese and celery hee hee).[p]Spring "Lip Smacking" Chicken
    Spring Texas USA

Sign In or Register to comment.
Click here for Forum Use Guidelines.