OVERVIEW
This recipe takes us right back to the start. It was exactly 50 years ago that Ed Fisher started cooking chicken wings outside his store in Atlanta as a lure to customers, and saw demand for his kamado-style barbecues soar as a result. Demo with some of these beauties, flavoured with a Big Green Egg spice rub and hot sauces, and you can expect a similar outcome!
SET UP your egg
Set up the EGGspander System for direct and indirect cooking: ConvEGGtor Basket with a Ceramic Half Moon Baking Stone bottom left, and Half Moon Stainless Steel Grids top left and top right. Your target temperature is 200°C.
Pat the wings dry and rub with the oil, salt, pepper and one of the spice rubs – the choice is yours.
COOK YOUR CHICKEN
In a single layer, place the chicken on the Half Moon Stainless Steel Grid above the Baking Stone for indirect cooking. Close the Dome and leave to roast for 10-15 minutes.
To add some colour and crispiness, move the wings to the other Half Moon Stainless Steel Grid over the direct heat, turning them over as you do so, and grill for another 5-10 minutes.
The wings are ready when they reach an internal temperature of 74°C, or when the skin feels like it’s lifted away from the flesh and the flesh in the middle section pulls away from the bone.
Serve with the chopped coriander, sliced chillies and a choice of hot sauces.
