The trick is to smoke the meat and not make the meat smoke

LEMON-PEPPER WINGS w/ CREAMY FETA DRESSING

  Date: August 26, 2012
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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.
Related Photo Entries:
Recipe Source:
Alt image
Big Green Egg Cookbook
Big Green Egg Cookbook:
Lemon-Pepper Wings w/ Creamy Fet Dressing - Page 39
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Cast Iron Grill Grid
  • SR 19" Locking Tongs
  • Wicked Good Weekend Warrior Lump Charcoal