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Wing Challenges

LesMoLesMo Posts: 50
Pretty much everything I have tried cooking in the BGE comes out perfectly from the first time I tried it.   One exception has been chicken wings.  I have tried direct, indirect, varying temperature and cooking time and they have almost always been overcooked or undercooked.   I have most recently tried the 30-20-10 indirect method @ 350 degrees.  The were a bit overcooked so I tried 350 for 25-17-8.  This seemed to be almost spot on.  The real test will be whether I get the same results on future cooks.  (Wings were brined overnight and coated with flour,salt,pepper and smoked with apple wood)
Decatur, IL - If you're looking, you aren't cooking.


  • JethroVAJethroVA Posts: 1,112
    I have good luck by simply grilling them until they look almost done.  Then I throw them in a big bowl, sauce them, and back on for a few minutes to tighten up the sauce.
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very stable genius. 
  • WeberWhoWeberWho Posts: 6,908
    edited March 2018
    Corn starch/24 hour dry in the fridge was a game changer for me with wings. 
  • ColtsFanColtsFan Posts: 2,617
    Indirect @425ish or direct at 350ish here. Raised in both cases. I usually just eyeball them
    XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • lousubcaplousubcap Posts: 18,607
    Many ways to get there with wings-sounds like you are there.  If successful in replicating then just mess with the sauce for variety.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • GrillSgtGrillSgt Posts: 2,507
    When you say overcooked do you mean dry? I almost always use a brine anymore unless it’s a spur of the moment cook. My fave (right now) is buttermilk, garlic powder, black pepper and hot sauce. 4 hours works wonders. I rinse them and then dry them well with paper towels. Then whatever rub or sauce you want. 
    Woodford & Barren Co. KY

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

    I’d kill for a Nobel Peace Prize
    Temperance, like chastity, is it’s own punishment. 
  • PoppasGrillPoppasGrill Posts: 251
    There are 2 “normal” cooks that I haven’t done yet, wings and brisket. By normal , I mean things that I used to do on my brinkman smoker, pre-EGG.
    i am the only one in house that likes bone in wings, and the wife does a damn good brisket in the crock pot.

  • FoghornFoghorn Posts: 6,968
    JethroVA said:
    I have good luck by simply grilling them until they look almost done.  Then I throw them in a big bowl, sauce them, and back on for a few minutes to tighten up the sauce.
    This.  The key is learning how to tell that they are almost done.  Then the cooking temp doesn't matter.  It takes about 30 minutes at 400 and about an hour at 300.  

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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