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Smoking Wings for the 1st time

Here goes the first time for me on the for chicken wings...temp regulated @ 290ish good smoke rolling out after about 35minutes put them on shortly after .... going to flip them after 25 mins or so....fingers crossed
 Atlanta Ga.

Large EGG, AR

Comments

  • EGG

     Atlanta Ga.

    Large EGG, AR
  • ThatgrimguyThatgrimguy Posts: 3,830
    edited February 4
    I like high temps for wings. 425 indirect. 375 raised direct. No idea on timing. Just watch them.
    Biloxi, MS
    Guild's Grocery BBQ Team
    The Grocery Cart
    XL / Small Green Eggs
  • GrillSgtGrillSgt Posts: 1,721
    What he said
    Woodford & Barren Co. KY

    LBGE, XLBGE, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • You will love them regardless, assuming you don't go to sleep. Happy egging.
  • Mattman3969Mattman3969 Posts: 8,047
    Are you going direct or indirect?

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • 2 hours smoked finished off in the air fryer tossed in Franks Buffalo Sauce/whole stick unsalted melted butter. Pretty darn tasty. I will be doing these again
     Atlanta Ga.

    Large EGG, AR
  • Mattman3969Mattman3969 Posts: 8,047
    And there you go sneakin in the air fryer.  Nice!!

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • I like high temps for wings. 425 indirect. 375 raised direct. No idea on timing. Just watch them.
    Yeah I'm a fan of the higher heat indirect also. I flip about 25 mins each side and watch them after about 45 mins. So good! 
    Located Middle GA

    Current: XL w/ Woo & 17" Half Moon Plates, SMOBOT

    RIP: Weber 22" Kettle, Slow 'n Sear, Akorn Jr., Pit Barrel Cooker
  • baychillabaychilla Posts: 305
    I think the air fryer finish negates the need for a higher initial cooking temp.
    Near San Francisco in California
  • The wings were really good... I now have my AR  :D I will do them next time at a higher temp with the confidence of getting a crisp on the skin after the smoking is done. Thanks for the tips =)  
     Atlanta Ga.

    Large EGG, AR
  • lousubcaplousubcap Posts: 16,770
    edited February 8
    I don't know the clean-up necessary with the air-fryer but if I ever thought cooking wings would require more than one device I would walk away.  
    Experiment with indirect or raised direct and see where you land.  Give the search function here a look as wing threads are everywhere.  After several years of eggsperimentation I have landed on very raised direct running around 375 (+/-) on the dome.
    Key to crisp skin is a good 12-24 hour air dry in the fridge and/or dusting with corn starch before the cook.  Just one way to get there.
    BTW- welcome aboard and enjoy the journey.  Above all, have fun.
    You will learn that there are about as many ways to achieve a great cook result as there are posters here.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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