Started By
Message
re: OT - Big Green Egg
Posted on 2/4/21 at 6:38 pm to bbqdawg
Posted on 2/4/21 at 6:38 pm to bbqdawg
quote:
For the game
Smoked Queso and of course lots of wings
What’s the secret for wings on the egg?
I’ve tried them on there a couple times, but have always been disappointed
They shrink up and the skin gets the blackened off flavor
3
Posted on 2/5/21 at 8:21 am to Jefferson Dawg
Gotta do wings indirect at about 275.
Posted on 2/7/21 at 9:43 am to Jefferson Dawg
I wash the wings off and pat them dry and send them to the fridge to dry for about a hour. Indirect @300, mayo for a binder, season (salt, pepper, Holy Voodoo), lay out flat and smoke. Flip after 45minutes or so, go another 45. Then the last 30 minutes or so I pile up and melt plats of butter all over and drizzle with hot sauce. Flip the pile a couple times doing this butter/sauce mix. Pull off and let rest for 10 minutes or so.
I've seen people now using seasoned flour or baking powder and swear by it for crispness.
My neighbor brines them in a apple juice brine with about a dozen sliced jalapenos for 24 hours and then dries them out and uses the baking powder method. I admit, they are pretty good.
I've seen people now using seasoned flour or baking powder and swear by it for crispness.
My neighbor brines them in a apple juice brine with about a dozen sliced jalapenos for 24 hours and then dries them out and uses the baking powder method. I admit, they are pretty good.
This post was edited on 2/7/21 at 9:44 am
Posted on 3/11/21 at 9:35 am to Jefferson Dawg
I put a light coating of peanut oil on mine. cook with plate setter for 45 ish minutes or 2 1/2 jack and cokes. flip em with a pig tail, crank egg up high and toss in sauce and finish em off. delicious.
Page 1 of 1
Latest Georgia News
Back to top
Follow SECRant for SEC Football News