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Some wings last night
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Little Steven
Posts: 28,817
in Poultry
Went to the butcher yesterday and got some wings. He takes them off 5-7 lb birds so they are a nice size. Grilled raised direct, sauced with a blend of roasted garlic, butter and Franks.
Steve
Caledon, ON
Comments
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Got some going now @cazzy style, they are smelling great!Large BGE Middletown, MD
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oh lookin good !!
whats with you being able to post pics ?
Toronto -
Here's my batch tonight.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Still cold?Green egg, dead animal and alcohol. The "Boro".. TN
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Little Steven said:#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I should have taken either some grill shots or finished product shots but busted out some wings for the first time on my BGE at 325-350 for about 35-40 minutes, tossed them in a simple sauce of Franks, butter, honey, onion powder, garlic powder and the venerable black pepper and them threw them back on the grill to crispy-fy those suckers. This is the tossing in the sauce stage. They turned out freaking great. I threw some Mesquite chunks in as well which may or may not have helped but the smoke flavor was prevalent even in the hot sauce. \I'd probably make the sauce a little less spicy for general tastes and probably smoke for less and crisp a little longer. Still, pretty awesome for a first time.Firing up the BGE in Covington, GA
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caliking said:Little Steven said:
Yes I can. Carolina Q simplified the process for my little brain to handle. I can't copy and paste from photobucket anymore. You didn't miss any pics cause I stopped taking them. It seems to take forever when I am loading from "my pictures" so I guess I have to downsize the files.Steve
Caledon, ON
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Estebanito, is it your interwebs? I was uploading 20MB files off of my T3i with only a bit slower speed than when I upload 3-4MB files from my phone. I realize I could downsize them to make the page easier to load for others, but meh, I'm a misanthrope.
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It might be. We are in the boonies and can't get cable, we had satellite but it went out every time it snowed. DSL line now but it doesn't seem real quick.
Steve
Caledon, ON
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DSL is the answer.
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I have DSL but it's possible that it didn't get reconnected properly the last time I cut it. I found the same thing at work though. After I select a pic it takes a good two or three minutes to be ready to insert it. I tried editing to smaller files and it was a bit quicker. I'll bring another (new) laptop at home tomorrow and try it.
Steve
Caledon, ON
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Hi Steve. Maybe try hitting the "insert picture" button only once? Just trying to be helpful because that's what I do.Flint, Michigan
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Thanks Fred! I hit it once, nothing happened. Hit it again...same thing. Then I punched it really hard and all this **** happened.
Steve
Caledon, ON
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Love, love the plating (all of them). White plate and colorful food. Yum. I tend to eat with my eyes but most of the time my mouth gets in the way! ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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Steve, looks great. In you pic they almost look a little crispy. Did you use a little corn starch for binding.
Suntree, FL
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Yes, I put some rub and cornstarch in a bag and did the shake'n'bake thing. That is my usual method as is the raised direct cook. They turn out very crispy.
Steve
Caledon, ON
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Little Steven said:Yes, I put some rub and cornstarch in a bag and did the shake'n'bake thing. That is my usual method as is the raised direct cook. They turn out very crispy.
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Little Steven said:Yes, I put some rub and cornstarch in a bag and did the shake'n'bake thing. That is my usual method as is the raised direct cook. They turn out very crispy.
Goint to do the raised direct for the next wings. Temp and time approimately?County of Parkland, Alberta, Canada -
Raised direct is the best for wings! Nice looking wings LS! I always add cornstarch too as I really prefer the texture it gives.Just a hack that makes some $hitty BBQ....
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AlbertaEgger said:Little Steven said:Yes, I put some rub and cornstarch in a bag and did the shake'n'bake thing. That is my usual method as is the raised direct cook. They turn out very crispy.
Goint to do the raised direct for the next wings. Temp and time approimately?Also, if you remember, let the wings sit 6 hours to overnight in the fridge uncovered. Really helps with the crispy factor and the final colour. -
AlbertaEgger said:Little Steven said:Yes, I put some rub and cornstarch in a bag and did the shake'n'bake thing. That is my usual method as is the raised direct cook. They turn out very crispy.
Goint to do the raised direct for the next wings. Temp and time approimately?
Steve
Caledon, ON
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Eggcelsior said:AlbertaEgger said:Little Steven said:Yes, I put some rub and cornstarch in a bag and did the shake'n'bake thing. That is my usual method as is the raised direct cook. They turn out very crispy.
Goint to do the raised direct for the next wings. Temp and time approimately?Also, if you remember, let the wings sit 6 hours to overnight in the fridge uncovered. Really helps with the crispy factor and the final colour.
Steve
Caledon, ON
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