Fuzzy’s Hot Wings
Fuzzy’s Hot Wings
The following recipe is a Polish Prince collaboration on how to prepare Hot Wings on a Big Green Egg.
Your comments, questions, and concerns are welcome…and I’d appreciate it if you would share your experience or tweaks to this recipe.
Ingredients:
Regular Raw Chicken Wings
Barbecue Sauce
Buffalo Marinade
Chicken Broth
Tabasco Wood Chips
Suggested Side(s):
Serve alone as an appetizer, or serve with rice and veggies as an entree.
Fuzzy’s Hot Wings
Method Of Cooking:
Big Green Egg (other smoker or grill) indirect with your grate over a drip pan. Place your plate setter on the fire ring, and place your drip pan on the plate setter. Fill your drip pan with chicken broth, place the grate over the drip pan, and grill your wings directly on the grate. Apply Tabasco wood chips over a medium amount of Natural Lump Charcoal at 230-315 degrees for 2 hours. Flip and re-sauce wings every 10 minutes, and feel free to increase the heat toward the end of the cook. (cook times will vary based on Egg temperature).
Total Cook/Prep Time: 2:10, 10 minutes of prep, 2 hours for cooking (…or one action movie)
Feeds: 1 lumberjack, or 2 people.
Increase recipe for 50 wings for a party!
3 Comments
Leave a Reply
*
Russ Sauers
January 1, 2014
i tried the wings last night, they turned out excellent! I had trouble with temp but I was testing a new fire grate. I also had too many wings on the grill, which caused a couple of burnt casualties but the meat was still good.
Fuzzy
January 2, 2014
I’m glad our wing recipe worked out for you (it’s one of our favorites)! I had the same exact issue when I first tried cooking wings on the BGE. The combination of the sauce with the grease from wing meat definitely causes flare-ups on any wing that sees direct heat. I really try to limit it to 15 wings over a drip pan on indirect. This seams to prevent any burning. If you have more than 15 wings… I recommend getting an extra grate (eggstension shelf… or a BGE large rig extension) so you can do multiple shelves of 15-20 wings on indirect.
Russ Sauers
January 3, 2014
Good idea on the extension, I didn’t think about adding something like that to the grill. hanks!