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    Getting wing sauce to stick on egged wings

    Posts: 4
    in EggHead Forum
    Going to a Derby party tomorrow and wanted to bring some wings. I love wings on the egg, but have not had much luck getting sauces to stick like at the restaurants. Is there some trick to getting the wings slick without frying them? 
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    • Posts: 48
      Sorry I can't help but I'm curious too.
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    • Posts: 10,458
      Put them back on the egg after you sauce them for a few minutes to set the sauce.

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

      analyze adapt overcome

      2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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    • Posts: 346
      I love the Budweiser wing sauce ... If you put your wings in gallon size freezer bags and pour a bottle over them or your fav wing sauce let sit in fridge for a few hours ... You'll be just fine :) 

      Large Big Green Egg / Ceramic Grill 2 Tier grate / Maverick ET-733 / homemade egg station / Amelia Island Fl. "Go Gators"

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    • Posts: 263
      When they are done, put them in a large bowl and toss to coat.
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    • Posts: 644
      I always get them almost done on egg coat them then back on the egg works great nothing beats a wing from the egg
      Large egg panhandle of florida
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    • Posts: 6,929
      I smoke my wings, then deep fry them, then sauce them, then back on egg, then take heart burn pills, them go to Dr. Then post pics on the forum. 
      Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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    • Posts: 34,696
      I have been around the block with wings on a LBGE-finally settled on raised (well above the gasket line) direct  (dome at 350-400*F),  flipping around every 15-20 mins (beer consumption speed dependent) until done.  Generally about 45 mins or so.  Then toss in sauce and back on the LBGE for about 10 mins or til the sauce sets up.  YMMV-
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 6,354
      I agree with putting them back on after sauced, however, if you are going to transport them you ate going to lose your stickiness. 
      Large and Small BGE
      Central, IL

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    • Posts: 1,938
      Chubbs said:
      I smoke my wings, then deep fry them, then sauce them, then back on egg, then take heart burn pills, them go to Dr. Then post pics on the forum. 
      I'm not saying your wings aren't good, in fact I bet they are spectacular, I've seen lots of things cooked one way, then another, then another before being served, but for me personally, that is way too much work, especially for wings.  if I deep fry 'em, I deep fry 'em.  If I smoke them on the egg, then I smoke them on the egg.  If I oven roast, then I oven roast.  I love to cook, but I also have a certain lazy streak in me that doesn't like to do anymore work than I feel is necessary.
      Large BGE in a Sole' Gourmet Table
      Using the Black Cast Iron grill, Plate Setter,
       and a BBQ Guru temp controller.

      Medium BGE in custom modified off-road nest.
      Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

      Location: somewhere West of the Mason-Dixon Line
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    • Posts: 42,109
      To make the sauce stick, make it thick (dryer) and put only as much will stick on the grill.  Repeat after the last saucing dries up.
      ______________________________________________
      I love lamp..
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    • Posts: 350
      Chubbs, how true, good one!
      Pure Michigan
      Grand Rapids, Michigan  LBGE, SBGE
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    • Posts: 15,575
      If I'm doing buffalo style, then I toss or spin the wings in a big bowl with the butter and Franks mixture then serve immediately.  If I'm doing some other kind of sauce, then I usually glaze/flip/glaze during the last 10-15 min while still on the egg.
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    • Posts: 17,629
      Rub, egg till almost complete, sauce or glaze on or off the egg and a few more minutes for sauce to setup on the wings. I usually baste mine while on the egg 2x right toward the finish line.
      LBGE 2013 & MM 2014
      Die Hard HUSKER & BRONCO FAN
      Flying Low & Slow in "Da Burg" FL
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    • Posts: 15,575
      Damn, we should've stopped after Nola, he was the 10th response.  Ignore the last few comments, nothing new here.
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    • Posts: 17,629
      @Legume :get_outta_here: 
      LBGE 2013 & MM 2014
      Die Hard HUSKER & BRONCO FAN
      Flying Low & Slow in "Da Burg" FL
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    • Posts: 3,196
      edited May 2015
      Fry em...


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    • Posts: 283
      Grill them using the 30-20-10 rule at 400 degrees indirect.  30 mins one side, flip, 20 mins another side then toss in bowl with sauce and back on for 10 min.  Take off and enjoy.  (I hope the photo resizes)
      Be Well

      Knoxville TN
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    • Posts: 1,577
      edited May 2015
      frankie482 said:
      When they are done, put them in a large bowl and toss to coat.
      This is how the restaurants do wings. It works for egged wings also, and no burnt sauce.
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