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re: OT - Big Green Egg
Posted on 2/7/21 at 9:43 am to Jefferson Dawg
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
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Posted on 2/7/21 at 3:52 pm to bbqdawg
quote:
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.
That's good intel right there.
The key sounds like the butter/sauce mopping. Will try sometime. All i did was salt and pepper them and throw them on . And it produced blackened rubber wings.
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