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.
I cut the whole wings up in to the drumettes and wingettes., laid them out on a baking sheet skin side up, and applied the SPF53 liberally to skin side of the wings.
After the rub was applied I dusted the wings with cornstarch .
I placed the tray in the refrigerator while I went down to setup my Big Green Egg for this cook. This allows the skin to dry which helps get that crispiness.
I lit the charcoal and used the Woo II raised grid for this cook. I needed to get direct heat without overdoing the chicken.
Once the BGE was at temp (300° measured at the dome) I place the wings on skin side up.
I let the wings cook that way for 50 minutes until the skin was brown and crispy to the touch.
I flipped the wings over and cooked them another 10 minutes until the skin browned.
After the wings were done I pulled them and tossed with 4 Tbsp of melted butter and more rub. The combination of the heat from the Lane’s BBQ SPF53 and melted butter made for a fantastic wing eating experience. I really liked this rub and look forward to using it on other proteins soon. My only recommendation is to make it even hotter… I have a very high tolerance <grin>.
- 2 Lbs. Chicken Wings
- SPF53 Lane's BBQ Rub
- Corn Starch
- Blue Cheese Dressing
- Celery Stalks
- 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.