THE FIRST RECIPE: Chicken Wings

OVERVIEW

This was Ed Fisher’s first cook on the Big Green Egg, before they were properly Big Green Eggs. I’ve gone for a simple recipe here, just to ease you in, but chicken wings are versatile and can take just about any flavour. Try your favourite rub or experiment a little – I like Chinese-style with ginger, garlic, soy, chilli and honey.

If using our Big Green Egg Discovery box, simply oil, rub then skip to the cooking part!

Set up your EGG

Set up your EGG for indirect cooking, with the ConvEGGtor in a legs-up position, topped by the Cast Iron Searing Grid. The target temperature is 200°C

Prep your wings

Pat the wings dry and rub with the oil, salt, pepper and spices. Mix the basting 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.

Cooking time

Cook until ready, with an internal temperature of 74°C, 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.