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Have you mastered the art of cooking chicken wings on your Big Green Egg? Still struggling to get crispy skin to match the smoky flavor of the meat? Well, I have cracked the code and can walk you through my process to get crispy skin every time. Now sit back, grab your favorite IPA, and enjoy this post for Crispy Grilled Chicken Wings on the Big Green Egg .
Crispy Grilled Chicken Wings on the Big Green Egg
For the results you are looking for it is best to start prepping your wings the day before you want to cook them. I like to start with a pack of whole wings and break them down. Usually less expensive and bigger pieces that way.
Remove the wing tip at the joint and set aside for stock (if you want to). Then find the joint between the flat and drum and cut through separating in two pieces.
Wipe the wings off with a paper towel to ensure they are as dry as possible before applying the salt for the dry brining process. Once the wings are dry, sprinkle salt on both sides then place the wings on wire racks sitting in a baking sheet. Place the wings uncovered in the fridge overnight.
The next day, take the wings out of the fridge an hour before you want to cook them. You will see the wings are dark yellow and dry looking. This is what you want to see and will be the key to crispy skin.
Use mustard (or your favorite slather) as a binder for the rub. Then apply the rub to the chicken wings and set aside while you setup your Big Green Egg.
Set up your Big Green Egg for indirect cooking using the ConvEGGtor
. Preheat to 350° and add some smoking chips for a kiss of smoke flavor.
Once the temp is stable place wings inside skin side down. Cook this way for 20 minutes then flip to skin side up.
After another 20-30 minutes, you will see the wings have a dark color and crispy skin. As long as they measure 165° you can pull them. It is ok for the wing temp to be a little higher as you want the color to form and if that takes a few extra minutes and adds a few degrees it is ok.
Pull the chicken wings and sauce them. You can put back on the Big Green Egg for a 5 – 10 minutes to set or serve them right away. I find the carryover cooking of the wings mixed with the sauce is a great combo and provides great results without overcooking.
Here is my recipe for The Best Spicy Mustard BBQ Sauce which goes great on wings!
Enjoy the chicken wing and the super crispy skin!
Crispy Big Green Egg Chicken Wings
Ingredients
- 2 Lbs Chicken wings
- Kosher Salt
- Mustard
- BBQ Rub
Instructions
- Separate the flats and the drums discarding the wing tips
- Place wings on wire rack set atop a baking sheet
- Sprinkle kosher salt over the wings on both sides
- Place baking sheet with wings (uncovered) in the fridge overnight
- The next day take your wings out of the fridge
- Setup your Big Green Egg for indirect cooking and preheat to 350° adding some wood chips for a little smoky flavor
- Use a little mustard slather as a binder for your wings then cover both sides with your favorite BBQ rub
- Place the wings in the Big Green Egg skin side down and let them cook for 20 minutes then flip to skin side up
- Let them cook for another 20 - 30 minutes until they measure 165° with thermometer (they can be a little higher in temp)
- Remove wings, sauce, and serve
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Chris,
How did you avoid the acrid smokey flavor you get when cooking skin-on chicken direct? I have not tried raised direct, but I cannot see how that would make a difference with the rendered fat dripping on the fire. I now only cook it indirect. Love to know if raised makes a difference in that regard.
Thanks.
Raised makes a huge difference along with a smaller pile of lump. I don’t cook them with a sugar rub which burns over direct heat and can add that acrid flavor as well.
Thanks Chris.
I used to live in Buffalo, so I know my wings . Great video. Great recipe
Thanks Bill!
Did the wings indirect. They were a little salty. Do you suggest rinsing after the brining ?
I do not as that will make the skin rubbery. Perhaps less salt for the dry brine next time? Or no salt in the rub?
It’s been 2 years, but hopefully this helps someone else: I suspect your wings were a little salty because of the type of salt you used? Diamond kosher salt is a bigger lighter crystal, so it is essentially a less salty salt. I would suggest using something similar any time you do a rub. You’re going to get poor results using a Morton’s salt for this application.
Diamond Kosher salt is the only kosher salt I use.
Dear BBQ Buddha. It’s been a real struggle crisping chicken skin on my Big Green Egg and I’ve tried many techniques. Came across this too late for the over night step, but followed the on grill steps & voila…crispy perfection! A first! Namaste!
Thanks for the positivity!
These were so good thank you for
Making this recipe we really enjoyed it!!
Thanks for the nice note!
Fabulous!!
Thank you ?
When do you add the smoke chunks? After coals are red hot (I use a chimney to start my charcoal) or do you start them along with the lump charcoal?
I would put a small bed of unlit lump in the bottom of the Big Green Egg with 2 chunks of smoking wood on top. Light the remaining lump in your chimney starter and when ready, pour on top of unlit lump and wood. You will be all set once the smoke runs clean.
Can you marinate the wings in buttermilk before drying? I usually do this before frying, but don’t have to dry the skin before frying. I have followed you recipe and these were fantastic, just curious if buttermilk bath before drying would add flavor.
I suspect you could but not sure how that would impact the crispness of the skin. With that said, give it a try and report back here!
Will be grilling up wings for the Super Bowl
awesome!
How does your grill surface sit up so high? With my deflector it’s still much lower.
I’m using the EGGspander base
Did not get crisp, and reached 165-170 before the full cook time.
Sorry this did not work out for you. I hope you find the same success in the near future that others have had with this recipe!