BGE Maintenance/cleaning & Chicken Wings

Unknown · February 2006

Hey guys/gals! I was cleaning my lg bge in preparation for this weekends festivities (a butt and wings) and wondered if I should clean the inside of the egg. By that, I mean removing the black residue left by the smoke. Is there any reason to do this or not to do this? I just want to make sure the egg lasts a really long time!!! Also, I need some advice on temp and time for some chicken wings as I am doing them for the first time. Thanks!

Wise One · February 2006

Matt in the STL, as for cleaning, no. You can but I never have. For the wings, it can take any where from 2 hours at 275F to an hour at 375F. [p]What kind are you doing?

stike · February 2006

Matt in the STL,
clean out the ash when it's a problem, other than that, the egg is like a dog.[p]it'll love you and treat you right with a minimum of care.[p]

Dos Huevos · February 2006

But stike might...

stike · February 2006

Dos Huevos,
if i could lick my b..... , i wouldn't leave the house

stike · February 2006

Dos Huevos,
sh!tfer.... i'm thinkin that'd be the downside[p]

Lawn Ranger · February 2006

<p />Matt in the STL,
I like these a lot. The recipe is in the thread.[p]Good luck.[p]Mike
[ul][li]http://www.biggreenegg.com/archives/2004/messages/152444.htm[/ul]

Unknown · February 2006

Wise One, I am doing your normal size chicken wings that you would find at a restaurant. I was thinking that it would take just a few minutes at, let's say 350. Am I way off???

Unknown · February 2006

you guys are too funny!!! Thanks!

Wise One · February 2006

Matt in the STL, oh yes. There is nothing worse than crispy grilled chicken that is raw in the middle. Talk about food safety issues. You do not want to do that!

Eggtuary · February 2006

Lawn Ranger's chicken wings are among our favorites. We've done this recipe several times now, and it's always fantastic.

Unknown · February 2006

Wise One,
so you say 1hr at 350-375??? turning every 15 mins???

Unknown · February 2006

Lawn Ranger,
Thanks for the advice? about an hour on the grill at 250? I don't have a raised grid though...

Wise One · February 2006

Matt in the STL, you don't have to turn them but the advantage to turning is that they don't stick. If you have sprayed your grill real well, you can lift them off without sticking. However, I typically do not spray the grill well enough and then they stick and then I burn my fingers trying to pull that bit of meat off the grill. I advise turning once at 15 minutes and then leave them on for the remainder of the time. If you want to put additional sauce on them while they are on the grill, wait until 10 minutes before you want to take them off. Otherwise the sauce will burn.

Lawn Ranger · February 2006

Matt in the STL,[p]Easily done. Go to Academy or someplace similar and buy an appropriately sized grill in their BBQ section. People raise them in many different ways, but the easiest is with some pieces of firebrick set on the bottom grate (regular level) that elevates the upper grate to approximately the level of the felt. I'm pretty certain that if you go to sites such as the Naked Whiz, you will see pics of this process. If I come up with any I'll get them to you.[p]Good luck.[p]Mike

Smoke 'n Things · February 2006

Matt in the STL,
Some other pieces of advice when cooking wings, is to rotate the cooking grid a quarter turn or so every 15-20 minutes. This moves the wings around from the hot spots. Also, if you are getting flare ups while you are trying to flip the wings, then you can close the bottom vent while flipping. This seems to help with the flare ups, but remember to open it back up when you close the lid.
Good Luck,
Smoke 'n Things

BGE Maintenance/cleaning & Chicken Wings

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