What a weekend! The weather was perfect and the guests were loving our chicken wings. Looking to fire up your Big Green Egg at home? See below for the recipe.
Don’t have a Big Green Egg yet? Stop by one of our locations to learn more. Our team would be more than happy to answer any questions you might have.
Anyway – back to the wings!
ChickRub, Sticky Fingers Chicken Wings on the Big Green Egg
Put the wings in a large bowl and dust with about a third of the rub. Toss the wings. Add another third of the rub and toss again. Repeat with the remaining rub, making sure that all of the wings are covered well.
Set a cooling rack on a cookie sheet or jellyroll pan. Lay wings out on the rack, cover with plastic wrap, and let rest in the refrigerator overnight.
Set your grill up for a direct cook at 350°F. If you have one, use an extender to move the grate up little further from the flames.
Arrange the wings in a single layer on the grate. Grill the wings for 20 minutes, flip and cook for another 20 minutes, or until the wings are golden brown. Mop the wings with the barbecue sauce and cook for another 5 minutes. Flip, mop and cook for another 5 minutes. Repeat one or two more times until the wings are crisp and coated in sauce.
We recommend the Angled Silicone BBQ Basting Brush for all of your sauce mopping needs. It’s also recommended by Cook’s Illustrated as it’s most nimble and precise basting brush – ideal for getting all that delicious sauce on the wings and not on your coals. Another tool that’s perfect for this job – the OXO Good Grips 16″ Grilling Tongs – they are extra long, durable, and designed for everything from saucy wings to tender asparagus and delicate ribs to plump ears of corn. You’ll be grill-ready with these firm, but delicate tongs.