FlyerTalk Forums - View Single Post - Consolidated "Grilling/Smoking w/Green Egg, Weber, Pellet Grill, Kamado, etc." thread

Jul 11, 2017 | 5:37 pm

#61

andyh64000

Join Date: Jul 2006

Location: SEA & RDM

Programs: UA - 1MM, DL Diamond, AS MVP75, Marriott Titanium, Hilton Gold

Posts: 8,986

Quote:

Originally Posted by work2fly

I'm considering doing chicken wings on the Kamado this weekend.

From what I gather, it's good to air dry the wings in the fridge overnight, render them for a bit using low, direct heat and finish with a higher heat until the skin crisps.

I'm thinking of just a simple BBQ rub for the kids, and perhaps a very hot sauce or two for the adults.

Would anyone have experiences or recipes to share?

I have only done beer can chicken on the Egg (I usually do BBQ chicken on the Weber).

For wings and thighs dry the chicken and then use sesame oil and a basic rub (I use Sesame oil for most of my meats) starting lowish heat and increasing to get the outside crispy cooking to internal of 170 and then wrapping/resting for about 10 mins.

Reply