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:ClickHERE to jump to additional Info about this recipe.
The first step was to make the glaze. The ingredients were: soy sauce, mirin (sweet Japanese rice vinegar), sugar & blueberry jam.
The ingredients are mixed and now the glaze gets reduced by simmering for 30 minutes.
The sauce is reduced & thickend
The rub used smoked Spanish paprika, black pepper, white pepper, cayenne pepper, brown sugar & salt.
The rub is mixed.
I placed the chicken in a zip-lock bag with the rub and shook the bag to coat the wings with the rub.
The wings are on the s/s grate which is setting on the upturned legs of the Platesetter. With the Platesetter installed, the BGE Egg is indirect cooking. The Egg is at 400 degrees & I am using a fist sized hickory chunk for smoke.
This is halfway through the 30 minute cook. The wings will be turned at this time.
The wings have been indirect grilling for 30 minutes and they are done. I like the looks of them already.
The wings were placed in a big bowl with the Soy & Blackberry Glaze and were tossed to coat. They are now on a seving platter with some of the reserved glaze.
The wings are being served with some shoestring fries.
I was finally able to realize a goal: Wings with really crispy skin that were moist and had grea smoke flavor. The high temp gave me crispy skin, wood chunks vs. chips gave me the more smoke & the Egg's design gave me moist wings.
While this may not be my all time favorite recipe, it was excellent & these were the best wings I've ever made. I can't wait to try a couple of my favorite recipes on the Egg.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
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.
Big Bob Gibson's BBQ Book: Peppered Wings - Page 134