Ed’s Famous Chicken Wings

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

Set Up

EGG SET-UP:  Regulate the temperature inside the EGG to 375-400 °F.

TOOLS & ACCESSORIES RECOMMENDED:

• BGE 5-piece EGGspander

• convEGGtor

• Instant Read Thermometer

• Large Mixing Bowl

• Foil pans for seasoning and transferring wings

Instructions

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 Big Green Egg and set up for indirect cooking with a convEGGtor in place.  Also, add the two-tier rack for additional cooking space.  Regulate the temperature inside the EGG to 375-400 degrees farenheit.

3. Place the wings on the EGG.  You should be able to fit about 50 wings at one time.  Close the dome and let the wings cook for about 20 minutes untouched.

4. Check the wings.  The wings around the edges of the convEGGtor and the wings on the second tier tend to cook a little faster because they are closer to the radiant heat of the dome.  Move wings around as needed.  Continue cooking for another 20 minutes.

5. Recheck the wings.  You are looking for a bronze color and the tightening up of the chicken skin. The overall cook time of the wings will be 45-55 minutes.  The internal temperature of the wings should be above 185 degrees.

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 (or your favorite) over the wings and toss to coat.  Then serve!