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Smoked Wings

500
500 Posts: 3,177

Hot smoked some wings.  350 indirect.  Dry rub was kosher salt,cracked black, and Lawry’s.  After done, they were dunked per order in either warmed B-Dubs Teriyaki Sauce or this Buffalo style sauce; 

http://www.savoryreviews.com/2011/09/19/grilled-hot wings/


Plus a number of adult beverages. Sunday Funday. 

I like my butt rubbed and my pork pulled.
Member since 2009

Comments

  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    Fantastic looking wangs!!
  • JohnnyTarheel
    JohnnyTarheel Posts: 6,533
    Wings anytime!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • Theophan
    Theophan Posts: 2,654
    They look GREAT!

    I haven't done wings very many times, and so far, only indirect because I'm lazy and don't want to have to flip them.  I keep thinking I might try direct, sometime, and just keep flipping them every 10 minutes or something.  Dunno.  Yours make me want to just keep doing it indirect, though -- they look great!
  • lousubcap
    lousubcap Posts: 32,170
    @Theophan - I have gone back and forth between direct and indirect with wings.  For the past few years I have settled on very raised direct (PSWOO and extender gets them a good 4-5 " above the gasket line).  As you note, flip a couple of times but the results are great.  Seem to come out with much crispier skin ( same over-night fridge air-day and no need to enhance with the corn starch dusting).  But as with most BGE cooks many ways to get there.  Just enjoy the awaiting banquet.  FWIW-
    BTW- apologize for the partial hi-jack.  Wings look great.  
    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.
  • bluebird66
    bluebird66 Posts: 2,717
    I love wings!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • 500
    500 Posts: 3,177
    Time for wings again this Sunday.  I think I'll try these again.  Rehashing this thread so it's easier for me to find come Sunday.
    I like my butt rubbed and my pork pulled.
    Member since 2009
  • Smoked then flash fried is the way to go. Slow smoke for 2 hours and in the fryer for 2 minutes. Great smoky taste and fried crispy skin. 
  • DuckDogDr
    DuckDogDr Posts: 1,549
    Looks delicious 
  • @500 how long did you have them on at 350 indirect? I'm planning on superbowl wings tomorrow. 
  • 500
    500 Posts: 3,177
    plan on about 45-60 minutes once the Egg comes to temp and burns clean. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
  • @500 are you flipping the wings half way through?
  • 500
    500 Posts: 3,177
    Yes, I do.  This time I cut the tips of the wings off and grilled them whole, and cut them apart after taking them off.  Much easier to cut apart, and I think grilling whole helps retain the juices.  When they were nearly finished, I removed the plate setter, cranked the heat to about 450, and finished them off direct, to crisp up.  I used a bottled buffalo wings sauce this time as well.  Didn't like it as much as the sauce recipe above, but it was a zero calorie, zero fat sauce, and my wife favored that.  
    I like my butt rubbed and my pork pulled.
    Member since 2009