Big Green Egg Crispy Salt and Vinegar Hot Wings
This recipe for Big Green Egg Crispy Salt and Vinegar Hot Wings is salty and tangy just like the chips. You will love this wing recipe!
Servings: 4 people
Ingredients
Chicken Wings Ingredients:
- 3 pounds Chicken Wings drums and flats separated
- 2 tbsp Apple Cider Vinegar
Buddha’s Zing Rub Ingredients:
- 4 tbsp Vinegar Powder
- 2 tbsp Kosher Salt
- 1 tbsp Cayenne Pepper
- 1 tbsp Garlic Powder
- 1 tsp White Pepper
- 1/2 tsp Citric Acid
Instructions
- Prep the Wings: Separate the drums and the flats. Use paper towels to pat the chicken pieces extremely dry.
- Apply the Binder: Place the wings in a large bowl and toss with 2 tablespoons of Apple Cider Vinegar until lightly coated.
- Season: In a small bowl, mix all the DIY rub ingredients together. Toss the wings with 3/4 of this mixture, ensuring even coverage. Save the remaining 1/4 for the final step.
- Set Up the Big Green Egg: Prepare your Big Green Egg for indirect cooking with the ConvEGGtor (legs up). Add Apple wood chunks to the charcoal and stabilize the temperature at 250°F.
- The Smoke Phase: Place the wings on the grate and smoke for 1.5 hours. The wings should be tender and have a golden-red hue from the Apple wood.
- The Transition: Carefully remove the wings and the ConvEGGtor from the Egg.
- Raised Direct Setup: Reset the Egg for direct cooking, ideally using a raised grate or Eggspander system. Open the vents to bring the temperature up to 350°F.
- The High-Heat Finish: Place the wings back on the raised grate. Grill for 5 to 8 minutes, flipping frequently, until the skin is bubbly and crispy.
- The Final Shakedown: Remove the wings from the heat and immediately place them in a clean bowl. Toss with the remaining 1/4 of the DIY rub while they are still hot and glistening.
- Serve: Plate immediately while the skin is at its maximum "shatter-crisp" level.