Ed’s Famous Chicken Wings

To draw customers into his original store, Ed Fisher, the founder, placed a kamado out front and cooked chicken wings. “I chose chicken wings because I had a limited budget, and they were not expensive, but they tasted great! About half an hour later, I sold my first kamado. I thought, ‘Wow, I could be onto something here.’ But I never thought that 50 years later, the EGG would become a global culinary sensation.”

Enjoy Ed’s Famous Chicken Wings!

Ingredients

Chicken wings – Drums and Flats separated
Olive Oil
Savory Pecan Rub
Ed Fisher’s Famous Wing Sauce

Instructions

Set EGG up for indirect cooking with a convEGGtor in place. Add the two-tier rack for additional cooking space. Regulate the temperature inside the EGG to 375-400°F.

TOOLS & ACCESSORIES:

BGE 5-piece EGGspander
convEGGtor
Instant Read Thermometer
Ed Fisher’s Famous Wing Sauce
Large Mixing Bowl
Foil pans for seasoning and transferring wings

1. Lightly coat the chicken wings with olive oil. Use BGE’s Pecan Rub (or your favorite rub) to coat the wings evenly. Let the wings rest at room temperature while continuing to the next step.

2. Light the EGG and set it up for indirect cooking with a convEGGtor in place. Add the 2-tier rack for additional cooking space. Regulate the temperature inside the EGG to 375-400°F.

3. Place the wings on the EGG. Close the dome and let the wings cook untouched for about 20 minutes.

4. Check the wings. The wings around the edges of the convEGGtors and the wings on the 2nd tier tend to cook a little faster because they are closer to the radiant heat of the ceramic walls of the EGG. Move wings around as needed. Continue cooking for another 20 minutes.

5. Check the wings again. You are looking for a bronze color and the tightening up of the chicken skin. The overall cooking time of the wings will be 45-55 minutes. The internal temperature of the wings should be above 185°F

6. Remove the wings from the EGG and place them in the mixing bowl. You may have to do this in batches. Pour Ed’s famous wing sauce over the wings and toss to coat.

Serve and Enjoy!

Recipe and photo from Big Green Egg.