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Wings on the BGE - Direct or Indirect?

PattyGPattyG Posts: 22
Hello, looking for advice for cooking wings on the BGE - should we use direct or indirect?  what temp and approximately how long?  Just regular size chicken wings...  If using direct method, should we raise the grate up higher so that it is further from the fire??  I did buy something to raise my grate for when I try pizza (haven't gotten that far yet! - future questions!  LOL)  
Patty
Big Green Egg Newbie
Maryland
«1

Comments

  • jeffwitjeffwit Posts: 1,256
    Either one works. Lots of different ways to do it. I usually do around 400 raised indirect for maybe 30-45 minutes. I’ve done raised direct before, too. Need to flip those, so it’s a little more work, and I’m lazy. 
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
  • tenpenny_05tenpenny_05 Posts: 212
    I second Jeff. Hot and indirect. Anywhere between 300 and 400 and let her go. Pretty hard to overcook them this way.
    If you want to put in extra effort, smoke them between 250 and 300 then finish them on the grill for crisp skin.
    And don't forget your CGS extender!
    Kansas City, Kansas
    Second hand Medium BGE, Second hand Weber Kettle, Second hand Weber Smokey Mountain
  • Brisket_FanaticBrisket_Fanatic Posts: 2,674
    I like to do wings raised direct. I like the little bit of char you get going direct. About the same around 400 for like 30/40 minutes or so. I'm really bad about how long come foods take. 

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • fishlessmanfishlessman Posts: 23,157
    used to go direct but a poster here had a better method. indirect at 375/400 degrees with drumettes around the outsid of the indirect setup where its hotter and wingettes toward the center where its cooler

    heres the writeup

    cazzy Posts: 9,061
    March 2012 edited March 2012
    Ingredients needed
    • Chicken wings (whole or cut to flappers and drumettes)
    • 1 cup soy sauce (low sodium)
    • 1 cup brown sugar
    • 1/2 cup Mirin Rice Wine
    • 1 tbsp fresh ginger root (peeled and grated)
    • 1 tsp chili flakes
    *I use this as a base and multiply quantities based on need. 

    Making Spicy Ginger Teriyaki Sauce

    In a sauce pan...bring soy, brown sugar and mirin rice wine to a boil and leave on heat till brown sugar has dissolved.  Stir regularly and throughout after boil to avoid scorching. Low heat and add ginger and chili flakes.  Simmer for 10 min while stirring regularly.  Remove from heat and refrigerate. 

    Marination

    Marinate wings for 24 hours in chilled marinade prior to cook (the chili flakes will rise to the top so shake it up). I use a gallon bag to marinate because I like to lay bag flat and flip after 12 hours.  

    Cook

    Fire up egg and stabilize at 375-400.  I use a adjustable rig with a 16" drip pan and cook above the felt line.  Place drumettes on outside and flappers in the middle because it will be hotter on the outside due to the drip pan.  

    This is the anal part but I find it really makes the wings tacky and layers the flavor.  At 5 min, I baste with marinade, then again at 10 min.  At 15, I flip and baste and then baste again at 20 min.  This process is why I use a drip pan cause the marinade will make your lump smoke a undesirable taste into the wings.  Your wings will be at about 145-150 and should really start having a beautiful brownish red color.  Remove at 165...I check each one then remove.  Some may go over a lil but no worry...as you know, our eggs are very forgiving.

    Using different soy sauces will change the flavor a tad and you can reduce/increase ginger and chili flakes based on preference.

  • CarolinaCrazyCarolinaCrazy Posts: 581
    I'm in the raised direct camp - I like a bit more char and crispiness. 

    Try them both and see what you like.
    1 LBGE in Chapel Hill, NC
  • GrillnTXGrillnTX Posts: 45
    I've done my fair share of wings. I go indirect around 375-400 for about 45 mins, then pull my plate setter and go direct for 10 mins flipping after 5. I find the last 10 mins gives me a nice crip/char which is how I like 'em!
  • gonepostalgonepostal Posts: 297
    I would say to try it both ways. I do both. Really just depends on what else i have going on and if they need my full attention. Good advice above with time and temps. 
    Wetumpka, Alabama
    LBGE and MM
  • PattyGPattyG Posts: 22
    Gotta say that I love this forum!  everyone is so helpful!  :)

    Patty
    Big Green Egg Newbie
    Maryland
  • lousubcaplousubcap Posts: 17,078
    I am now in the very raised direct camp after going back and forth with indirect many times. I run around 350-400*F (wherever it settles) and flip after around 10-15 mins, then once more after another 15 mins or so.   With wings there are so many recipes and methods, just pick one and go then try something new the next round.  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.  
  • drumdudeguydrumdudeguy Posts: 96
    edited June 5
    Raised indirect at 375 degrees. If you cook on raised direct you have to flip them too often. That’s fine with breasts or thighs but can be a pain with all those wings.
    Charlotte NC - Large Big Green Egg (2009) w/Nest and Handler
    Accessories: PSWOO, Adjustable Rig, Smokeware Cap and Temperature Gauge
  • OshawaDaveOshawaDave Posts: 68
    I like to do wings raised direct. I like the little bit of char you get going direct. About the same around 400 for like 30/40 minutes or so. I'm really bad about how long come foods take. 

    X2

    Weber Genesis CP310; Weber Q1200 (camping); LBGE.

    "If you haven't heard a rumour by 8:30 am - start one"

  • mEGG_My_DaymEGG_My_Day Posts: 574
    GrillnTX said:
    I've done my fair share of wings. I go indirect around 375-400 for about 45 mins, then pull my plate setter and go direct for 10 mins flipping after 5. I find the last 10 mins gives me a nice crip/char which is how I like 'em!
    This is what I do also.  I used do go entirely indirect.  But my CGS Woo makes it really easy to remove the plate setter for the direct portion.  I will sometimes sauce them during the direct portion.

    As you can see above, there are many ways to make great wings.  I would just experiment to find what you like best.  Wings are relatively cheap to experiment with.
    Memphis, TN 
  • fishlessmanfishlessman Posts: 23,157
    if you want to experiment, heres 20 something wings on a mini. just put tin foil doen on the lump and cook away. flipping was easy, dump in a bowl toss, dump back into fry basket. this is actually the easiest way to cook wings

    image

    image

    image


  • JRWhiteeJRWhitee Posts: 4,572
    I go indirect at 350-400 for 45-60 min then pull the plate setter and grill them for a few minutes while watching just to crisp them up. 
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • GATABITESGATABITES Posts: 1,260
    edited June 5
    I prefer raised direct:






    These are smoked indirect and finished direct on the Jr.:





    BTW - These were pretty good
    XL BGE 
    Joe JR 
    Baltimore, MD
  • EggcelsiorEggcelsior Posts: 14,031
    I do indirect at 400-425. 3:1 rub:baking powder or cornstarch. They come out crispy, like they were fried. They still have the grilled flavor and still get some charring due to the higher heat.
  • GATABITESGATABITES Posts: 1,260
    I do indirect at 400-425. 3:1 rub:baking powder or cornstarch. They come out crispy, like they were fried. They still have the grilled flavor and still get some charring due to the higher heat.
    I am going to try the higher temp indirect method next time I cook wings. Is there any flippin required? 
    XL BGE 
    Joe JR 
    Baltimore, MD
  • EggcelsiorEggcelsior Posts: 14,031
    GATABITES said:
    I do indirect at 400-425. 3:1 rub:baking powder or cornstarch. They come out crispy, like they were fried. They still have the grilled flavor and still get some charring due to the higher heat.
    I am going to try the higher temp indirect method next time I cook wings. Is there any flippin required? 
    Not typically, only if the ones toward the heat barrier edges are cooking faster/unevenly. Watch the sugar content in your rub, too.
  • GATravellerGATraveller Posts: 5,583
    I've always gone raised direct @ 425 or so.  Works well.  You just have to flip a few times over the course of 30-40 mins.

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    Peachtree Corners, GA
  • DoubleEggerDoubleEgger Posts: 12,205
    Cornstarch will help crisp the skin. 1/4 part cornstarch to 1 part of your preferred rub. 
  • SSQUAL612SSQUAL612 Posts: 978
    edited June 5
    SoCal  XL BGE 2016, MES, 18.5 WSM,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
  • I just did a Costco pack which filled three large tin foil pans. One in the plate setter, one on the main grill and one on the raise grid and I rotated them around every 15 min. 

    After 45 in smoke I removed the plate setter and grilled direct to finish for a few min. Turns out awesome 
    Large BGE 2013, Minimax 2018 
    Cedar table
    Burlington, Ontario 
  • thetrimthetrim Posts: 6,096
    +1 raised direct.  I haven't gotten a hand of the corn starch method.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • SkiddymarkerSkiddymarker Posts: 8,355
    Depends on the “recipe”. For rubbed and crisp skin, raised direct is fine, dome temp between 300º and 350º. For marinated sauced wings, i like indirect temps 350º to 400º. Cazzy’s Wings are awesome, he does raised direct, i do indirect. 
    BTW it is the grid you raise, grates hold fuel. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • JeremiahJeremiah Posts: 5,765
    Hell I just fry mine now. 
    Slumming it in Aiken, SC. 
  • Mattman3969Mattman3969 Posts: 8,098
    If I’m going to sauce I go 300-350 high in the dome direct but with less than a half of fire bowl of lump.  If I’m going for crispy skin I go high in the dome at 400-450 indirect.  

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • MickeyMickey Posts: 18,773
    raised direct 400
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • DoubleEggerDoubleEgger Posts: 12,205
    Mickey said:
    raised direct 400
    With a three hour nap? 
  • YukonRonYukonRon Posts: 12,439
    Laziest way possible for me. Indirect, 375F, might turn once. Bowl, then sauce.
    The prep is the most important.
    Dry in the fridge overnight, 75% rub, mixed with 25% cornstarch. Then on the egg. About 45 minutes or less, done.
    If I could get my beautiful wife to do this, It would be perfect.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • JMCXLJMCXL Posts: 944
    I like to...
    indirect around at 350 (making sure to rotate)
    once internal temp reaches around 170 I increase temp to 400 and crisp them up
    Northern New Jersey
    TBGE XL - Woo2, AR  TBGE L - Woo   TBGE MM - Woo  TBGE Medium

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