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Big Green Egg SPF53 Chicken Wings

Big Green Egg SPF53 Chicken Wings

The BBQ Buddha
This recipe for Big Green Egg SPF53 Chicken Wings features the new rub from Lane's BBQ SPF53. A great balance of heat and savory that works well with Chicken Wings.
5 from 2 votes
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Poultry
Cuisine BBQ
Servings 4

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.
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