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, Georgia as a lure to customers, and saw demand for his newly minted kamado-style barbecues soar as a result. If you don’t have an EGGspander available, cook the wings in batches rather than overcrowding the grid.
FLAVOUR YOUR WINGS
Lightly dress the chicken wings with olive oil, then evenly coat with Big Green Egg Savory Pecan Rub.
Rest at room temperature while setting up the EGG.
SET UP YOUR EGG
Set up your EGG for indirect cooking with the ConvEGGtor in place and the 5-Piece EGGspander System installed for additional cooking space. Your target temperature is 200°C.
Place the wings on the EGG across two levels of the EGGspander. Close the Dome and let the wings cook for about 20 minutes untouched.
CIRCULATE THE CHICKEN
Check the wings. The wings closer to the heat will cook a little faster, so move them around as needed to ensure even cooking. Leave for another 20 minutes.
Check the wings again. You’re aiming for a bronze colour, tightened up chicken skin and an internal temperature above 85°C. Overall cook time should be 45-55 minutes.
ADD SOME SAUCE
Remove the wings from the EGG and place them in a mixing bowl. You may have to do this in batches. Pour over Ed’s Famous Wing Sauce, toss to coat, then serve!
