By JAMES WHETLOR

THIS WAS ED FISHER’S FIRST COOK ON THE BIG GREEN EGG, BEFORE THEY WERE PROPERLY BIG GREEN EGGS. I’VE GONE FOR A SIMPLE RECIPE HERE, JUST TO EASE YOU IN, BUT CHICKEN WINGS ARE VERSATILE AND CAN TAKE JUST ABOUT ANY FLAVOUR. IF USING OUR DISCOVERY BOX SIMPLY OIL YOUR WINGS AND ADD THE RUB THEN ROAST!

Recipe Essentials

SERVES: 2-4 PEOPLE

  • EGG set up: Indirect set-up; convEGGtor in legs-up position with the Cast Iron Searing Grid on top of the ConvEGGtor legs.
  • Recommended charcoal: Oak & Hickory
  • EGG target temperature: 200°C
  • Cooking time: 10-15 minutes

Ingredients

FOR THE CHICKEN WINGS
  • 1.5kg / 3lb 5oz chicken wings (about 12–15)
  • 3 tbsp olive or vegetable oil
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1–2 tsp chilli powder
FOR THE BASTING MIX
  • 3 garlic cloves, very finely chopped
  • 30g / 1½ tbsp honey,
  • or 2 tbsp brown sugar
  • Juice of 1 lemon or 2 limes

OVERVIEW

Try your favourite rub or experiment a little – I like Chinese-style with ginger, garlic, soy, chilli and honey. This recipe works equally well with drumsticks; it’s good to flatten the middle section with drumsticks, but you don’t have to, and add a few minutes extra of cooking time.

If using our Big Green Egg Discovery box, simply oil, rub then skip to the cooking part!

PREP YOUR WINGS

Pat the wings dry and rub with the oil, salt, pepper and spices. Mix the baste ingredients together.

Place the chicken on the grill in a single layer, close the lid and leave for 15 minutes, then baste, turn the wings over and cook for another 10–15 minutes, basting twice more.

COOKING TIME

Cook until ready, with an internal temperature of 74°C / 165°F, or when the skin feels like it’s lifted away from the flesh and the flesh in the middle section pulls away from the bone.

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