Try your favourite rub or experiment a little – I like Chinese-style with ginger, garlic, soy, chilli and honey. This recipe works equally well with drumsticks; it’s good to flatten the middle section with drumsticks, but you don’t have to, and add a few minutes extra of cooking time.
If using our Big Green Egg Discovery box, simply oil, rub then skip to the cooking part!
Prep your wings
Pat the wings dry and rub with the oil, salt, pepper and spices. Mix the baste ingredients together.
Place the chicken on the grill in a single layer, close the lid and leave for 15 minutes, then baste, turn the wings over and cook for another 10–15 minutes, basting twice more.
Cook until ready, with an internal temperature of 74°C / 165°F, 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.