This post contains affiliate links. Please see our disclosure policy.
While I was away last week Ryan Lane from Lane’s BBQ sent me his new rub to try : SPF53. This rub was to be used and written about on the day of its release Friday September 4, 2015. As I was away, I could not coordinate this with Ryan and had to wait until I got back to try his new creation. This weekend was NFL Kickoff 2015 and what better way to celebrate the return of football than cooking chicken wings and drinking some fine craft beer?! I took the opportunity to try the new rub on a batch of juicy chicken wings and am here to share the experience with you. Now sit back, grab a cold DC Brau Pale Ale, and enjoy this recipe for Big Green Egg SPF53 Chicken Wings.
Big Green Egg SPF53 Chicken Wings
I have cooked chicken wings for a long time. Smoked them, fried them, grilled them… you name it I have done it. One technique I had yet to try was using cornstarch to give the wings that crispy skin and sensation of being fried. I have read a lot about the “Orth Method” on some of the Big Green Egg boards but read a recipe on the blog Necessary Indulgences that caught my eye. Kristi sprinkles the cornstarch on after applying the rub to get that crispy skin. With that in mind here we go on my version of this recipe.
Big Green Egg SPF53 Chicken Wings
Ingredients
- 2 Lbs. Chicken Wings
- SPF53 Lane's BBQ Rub
- Corn Starch
- Blue Cheese Dressing
- Carrots
- Celery Stalks
Instructions
- Cut the whole wings up in to the drumettes and wingettes.
- Lay them out on a baking sheet skin side up. Apply the SPF53 liberally to skin side of the wings.
- After the rub was applied shake the cornstarch over the wings dusting each wing with the corn starch.
- Place the tray in the refrigerator while you setup the Big Green Egg for this cook. This allows the skin to dry which helps get that crispiness.
- Light the charcoal using a raised grid for this cook.
- Once the BGE was at temp (300° measured at the dome) place the wings on skin side up.
- Let the wings cook that way for 50 minutes until the skin was brown and crispy to the touch.
- Flip the wings over and cooked them another 10 minutes until the skin browned.
- After the wings were done pull them and toss with 4 Tbls of melted butter and more rub.
- Serve with Blue Cheese dressing, celery stalks, and carrots.
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks great…don’t have a Green Egg, but trying the recipe out with my Weber. Two quick questions…do you think applying cornstarch to chicken first and then adding the seasoning would change things (for better or worse)? Or does adding it after the seasoning allow the seasoning to permiate the skin? Thanks!
Hello and thanks for the comment. You can put the cornstarch on before or after the run. It’s purpose is to help crisp the skin. Hope you enjoy the recipe!
They were amazing, thanks! (Also, realized I just asked one questions…not two.) I actually ended up tossing them in some Louisiana hot sauce and butter with about 10 min left and then throwing them back on the grill, which turned out real nice.
Great!
Hey doesn’t the original recipe call for indirect? Reason ask is I used to have this saved but they removed it and I swear it was indirect, I’m sorry
No apologies needed. I do not remember but I’d assume the answer is yes. I have recently started cooking all my wing recipes indirect and get much better results.
These are simply the best ever wings! If you can find party wings, that’s a bonus. We did grill indirect, pulled them at 40 minutes, did the tossing in hot sauce and butter, then back on for a final crisp.
Thank you Sandy! Sounds like you know what you’re doing.
Hi, I just wanted to confirm you cook these indirect, correct? The pictures show them on direct heat, but I think by your comment you do indeed cook them on indirect. I plan on doing these tomorrow to enjoy with football. Thanks.
Yes indirect!
Actually, looking at the post I cooked these raised direct. However, indirect at 350° will work too!