The trick is to smoke the meat and not make the meat smoke
LEMON-PEPPER WINGS w/ CREAMY FETA DRESSING
Date:August 26, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The first step was to make the Cream Feta Dressing which used: Mayonnaise, sour cream, feta cheese, red wine vinegar, Worcestershire sauce, salt & pepper.
The dressing is mixed and goes into the refrigerator until the wings are served.
The rub for the wings used granulated garlic, salt & pepper.
The basting sauce for the chicken on the grill used the zest from 6 lemons, salt & pepper.
The chicken wings have been tossed with the rub
The wings get direct grilled at 500 degrees for about 15 minutes and get turned & basted frequently. I has problems with flareups caused by the chicken fat or dripping basting sauce. Closing the lower draft door helped quite a bit.
The wings grilled for about 12 minutes.
The wings were served with Barbecue Baked Beans.
The wings had crispy skin, a salty flavor with a hint of lemon and were stil moist on the inside.
I plan to have another go at these wings when I get a little better with temerature control for direct grilling on the Egg.
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This was my second batch of chicken wings made on my Big Green Egg. Prior to this I had to compromise. I couldn't cook them direct & get much smoke flavor. They were different from most chicken wings that I've made on the grill, in that they were direct grilled. They were also grilled at 500 degrees, which is quite a bit higher than I've grilled wings at before. I did have some flareup issues from dripping fat & the oil basting sauce, but I was able to control the flareups a bit by closing the lower draft doors. The wings cooked up in under 15 minutes and despite the flareups they were tasty and still quite moist. I am going to try these again when I've learned my BGE a little more.