Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Wings the "Suck Creek" method

bayoueggerbayouegger Posts: 287
edited 9:56AM in EggHead Forum
Saw a post on here about wings and Suck Creek Wings suggested Eggin them for a good bit of the cook and then deep frying them for about 90 seconds at 375 degrees.

So, what the heck. Gave it a shot and these might have been the best wings I've made so far.


Did them indirect at 250 for about an hour and 1/2 with cherry and pecan wood.


Took them off and cut them into pieces.


Ready to drop in the hot oil


90 seconds at 375.


Done! Came out cripsy but with the moist smokey taste only and Egg could produce!

The ABT were not FRIED!



  • YUM! Nuf said ;)
  • I've never tried that, but think I need to. Did you add any sauce? I'm thinking about adding some sauce and back on the egg for 20 minutes.

  • ombaomba Posts: 241

    FWIW ...
    I did the "suck creek" method a couple of times, and the results were great.
    However ...
    I think putting the wings back on the egg would dry them out quite a bit.

    I do NOT have a fryer readily available, and I hate saving oil.
    I think that I might try the following variation next ...
    1 - Egg wings indirect
    2 - Sauce eggs in warm sauce a few minutes
    3 - Return to egg (direct or indirect?) for 5 minutes

    If I ever get it done (weekend?), I'll post.

  • Peter,
    I was thinking that as well. I also thought about a warm dipping sauce.
    It will be awhile for me to try that, don't want to unpack to much stuff.

  • Mike,

    I sauced a few but they were too wet. So I used a dipping sauce. I like to make a sauce of equal amounts of Ranch Dressing and wing sauce heated with some butter. Then just dip the wings. My wife and two young girls don't like spice so theirs is always dry.

    Hope you made it through all the storms this week.

  • FidelFidel Posts: 10,172
    That is how I always do wings. I also marinate them for 5-6 hours before cooking.

    They are better if you pull them around 170*, toss in sauce, then put them back on for 10-15 minutes and bump the heat a little to get them super crisp.

    If you want more heat then toss them in sauce once more before serving.
Sign In or Register to comment.
Click here for Forum Use Guidelines.