Here is a meal that is perfect for Father’s Day. Tangy and sweet chicken wings cooked low and slow on the Big Green Egg.
I have not cooked wings yet and over the first year of having an Egg, I have to say, chicken is probably my favourite meat to cook. So it is kind of shocking that I have not tried wings as I sure love eating them.
Part of my hesitation was always the preparation of cutting the tips off. I just did not enjoy it.
So when I saw packs of chicken wings with the tips already cut off on sale at the grocery store last weekend, I went for it.
My family and I are sure glad I did.
Here is my recipe for chicken wings on the Big Green Egg.
You will need:
- 1-2 lbs of chicken wings with the tips cut off.
- dry rub (equal parts sugar, salt, pepper, chili powder, paprika, cumin, coriander, onion powder, garlic powder)
- maple syrup
- wing sauce (your call on heat)
- wood chips (whatever you feel)
total cooking time 1.5 hours and they will easily feed 3-4 people.
Create your dry rub. In a bowl I added equal parts sugar, salt, pepper, chili powder, paprika, cumin, coriander, onion powder, garlic powder and a little chili flakes for even more heat. Stir it all up and have ready to sprinkle on your wings. Take out a small cup to mix in your sauce later. Throw your wood chips in water so they can soak for a few hours.
Pour the dry rub all over your wings and really stir it up making sure the wings are totally covered. You can now wrap up the wings and put them in the fridge until cooking time. I had mine in the fridge for a few hours.
Take wings out and get ready for smoking. Set up your Egg or other smoker for indirect cooking. I use a place setter with the feet pointing up and then put the grill on top. Add your charcoal and wood chips and fire it up. Get the temp to as close to 300 F as you can.
Just smell the wood chips burning. The neighbours will be jealous.
Put your wings on the grill and close the lid. I flipped mine once after about 35-40 minutes. You want some char on both sides. By now they are looking much darker than when they went in.
While the wings are smoking, make the sauce that you will baste the wings in. Take equal parts vinegar, maple syrup and wing sauce and mix in a bowl. Then dump in the cup of dry rub you left aside. Smells good right?
After about 1 hour or so, you can start basting the wings with the sauce. Coat them well on both sides and continue to smoke for another 15 or 20 minutes.
Around the 80-90 minute mark they will be done. Take them off the grill and let them sit for five minutes to cool a bit and let the juices flow.
Serve and enjoy the silence as you family devours the wings.
For my first shot at chicken wings on the Big Green Egg, they turned out great. The chicken was cooked to perfection and the sauce was tangy and sweet. Next time I may ease back on a few of the spices and focus more on the sauce that is added later.
Even our 3-year old son loved the flavour although he did not want to eat them with his hands.
Add a veg or two and a cup of blue cheese dressing and this makes for an ideal Father’s Day dinner. The best part, he will even want to cook it for everyone.