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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.
I had never smoked anything before, but I tried this recipe my first time and they were incredible, and have been the next 5 times. Thank you for the tutorial. I have to make these all the time now as they are my kids favorite. I keep them with just a dry rub, our favorite is Meat Church BBQ – The Gospel. It is perfect on the wings.
I am happy to know this works so well for you Adam!
Is it okay to brine these evening before if I’m not going to be grilling until after work the next day? That would be a 22-23 hour brine.
Yes that’s perfect!
I’m not sure indirect heat is the way to go. My wings were not anywhere near done after following the recipe to a T. Next time I will be trying direct heat and reduce the cook time by 5 minutes per side.
Hey Chris,
I love this recipe and have made them several times! Question … I am planning a party and wondered if its ok to cook these the day before?If so what modifications, if any would you do? Thanks
You can cook them the day before and reheat with no mods. However, you will lose some of that coveted crispness. Will still be good though!
These are amazing wings. I started going lower temp (around 240), for 90 minutes. Flipping every 30 mins. Worked out well and less chance of burning
Love the change!
The best wings in the whole of New Zealand 💪💪
Sounds like I need to come visit ❤️
What are the ratios of the spices you used for the dry rub?
1 tsp salt per pound of wings for dry brine.
Not sure what kind of egg you are using but this recipe burnt my wings to a crisp at 350
Sorry you had this experience. Based on the other comments here it seems many others have found success with this recipe. I hope you find one that better suits your environment 🙏
Chris – is it a bad idea to dry brine for 48 hrs?
I’d be interested in the results!
This is my now go to recipe for smoked wings. Thanks, Chris! The written instruction and the video tutorial were perfect and on point. You seem very cool and definitely know your stuff. I plan to follow more of your guidance as I’m less than a year in on my egg.
Thanks for the kind words! Just had the website redone so you’ll see a lot more coming from me soon…