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Away from Home Buffalo Wings

Kurt nellisKurt nellis Posts: 1
edited 12:07AM in Poultry
Ingredients
• 1 &#189 Cup Frank's Redhot, or your favorite Cayenne based hot sauce• 2-3 Tbs Melted Butter
• 1 Tbs Garlic Powder• Pepper to personal taste
• 1 tsp Paprika• 2 dozen wings, either separated, or 1 dozen whole
• 1 Tbs Honey or brown sugar• Blue cheese dressing
• 1 tsp Salt
• 2-3 Tbs Finely shredded parmesian cheese

InstructionsMix all of the ingredients, except the wings, in a bowl to make the sauce. Taste it and add ingredients to obtain the spiciness/flavor you're after. Wing sauce is a very personal flavor for many.You can use whole or pre-sectioned wings. I prefer to use whole wings, since there's fewer to turn and it's a little easier to do a bunch. Pre-sectioned will work fine, just make sure they're fully thawed.If you bought whole wings, remove the wing tips. Also, I've found they cook better if you use bamboo skewers to stretch them out. It isn't necessary, but it helps stretch the skin out for crisping.Baste the prepared wings in a very light coating of sauce. You'll be saving some of the sauce for basting during cooking, but most of it for coating the wings when they're done. It will infuse some of the flavor into the wing, and the butter will help with the crisping.Heat up the Egg to 350-400, direct heat. I typically will put a chunk of hickory or mesquite on as well. Place it in the center since they won't be on very long.Once the grill is going, place the wings on the grill directly over the heat. After about 5 minutes, flip them, and baste them with a light coating of the sauce. Close the lid and cook for about another 5 minutes.They should be done now (or pretty close), the skin should be fairly crisp, and the meat should separate fairly easily from the bone. If you are at all nervous about poultry being done:
One, check the temperature on them
Two, you can close off the air and let them sit in the oven, without the coals going for up to 15 minutes without them becoming over done. Sometimes this will help infuse the smoky flavor, but you may be trading off the crispiness of the skin.NotesTake them off the grill and put on a plate.For non-skewered wings:
Put them in a large bowl and put the rest of the sauce over the top. Toss the wings to cover completely. Put them out to eat.For skewered wings:
I usually leave the stick in and let the eater pull them out. One, it's a novelty. Two, often the wings will pull apart as you pull the stick out, leaving a bit of a mess if you aren't planning to eat them yourself. Poor the rest of the sauce over the wings and coat them as best you can.Get your favorite bleu cheese dressing for dipping. Getting some crumbly bleu cheese to mix in with the often not-so-chunky salad dressing bleu cheese is a nice touch and adds a nice flavor.Number of Servings: Time to Prepare:
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