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Chicken Wings know how

Isolated01
Isolated01 Posts: 157
edited November -1 in EggHead Forum
How do you do your wings Indirect or Direct. I have always done them indirect and they have never made it into the hot sauce. Too good straight off the grill.

Comments

  • AZRP
    AZRP Posts: 10,116
    I do direct on a raised grid. -RP
  • have done direct, indirect, raised, not raised, CI, porceline --- just keep them on till good and crispy, then apply a little hot sauce, and put them back on for a few more minutes ;) have even done oriental marinades and ended up with crispy skin :)
    ALL GOOD :woohoo:
  • 500
    500 Posts: 3,177
    I do them direct, raised rig, 300*. When crispy, pulled off and tossed in the sauce of choice and served.
    I like my butt rubbed and my pork pulled.
    Member since 2009
  • NibbleMeThis
    NibbleMeThis Posts: 2,295
    I'm in the minority I guess. I do mine indirect at 375f for 30 minutes, flip them.
    20 more minutes, toss them in whatever sauce and
    then 10 more minutes.

    My 10 y/o son calls them 30-20-10 wings because that's how I taught him to remember how to cook them.
    Knoxville, TN
    Nibble Me This
  • Fidel
    Fidel Posts: 10,172
    Direct, raised grid, with a small amount of charcoal. I like to keep the wings as far from the heat as possible.

    This method gets them crisp without charring and goes a lot faster than cooking them indirect.
  • I used to do indirect, 400 degrees for about an hour.

    The last few batches I've done direct, raised grid, usually with a smaller load of coal than I would use for any other cook, for about a half hour.

    It's hard to compare batches eaten a couple weeks apart, but I THINK the indirect ones are more tender, but the direct ones (taking half the time) are a lot more convenient. Going indirect, however, you can do a multi-level cook, when you need to make a larger number.

    Either way, cook them until they crisp up.
  • Memphistide
    Memphistide Posts: 207
    wing rack form Lowe's, 400 deg direct on a raise grid for 40 min, then 5 min at 500+ to get them crispy...OUTSTANDING
  • Knauf
    Knauf Posts: 337
    I like the "un-fried" breaded indirect on the Lowes wing rack about 2 hours @ 250*. I have a new favorite Sirachai Fire Roasted from nibblemethis.com that I do direct at 350* raised grid for about an hour. They are fantastic!