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

PEPPERED WINGS w/ CARAMELIZED SOY & BLACKBERRY GLAZE

  Date: August 06, 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: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
This was my first batch of chicken wings made on my Big Green Egg. Prior to this I had to compromise. I couldn't cook the wings at high temperature and get more than a hint of smoke. The gas grill used wood chips in the smoker drawer and wood chips just don't give you as much smoke as chunks. The wings were also rubbed with a spicy rub before going on the Egg. They were cooked indirectly at 400 degrees, which I was hoping would give me the crispy skin I was looking for. I used a chunk of hickory wood for the smoke. The wings cooked for 30 minutes, flipping once. These wings used a sweet, oriental influenced glaze which was reserved and placed over the wings at the end of the cook.. With these wings I finally realized my goal of crispy skin AND great smoke flavor. The wings were surprisingly spicy from the rub, but the sweet sauce helped to balance that off. This cook made me look forward to future wing cooks on the Egg.
Recipe Source:
Alt image
Big Green Egg Website
Big Bob Gibson's BBQ Book:
Peppered Wings - Page 134
Grill:
Alt image
Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Plate Setter (Legs Up)
  • BGE S-S Grill Grid
  • SR 19" Locking Tongs
  • Wicked Good Weekend Warrior Lump Charcoal