Ed's Famous Chicken Wings

This recipe takes us right back to the start. It was exactly 50 years ago that Ed Fisher started cooking chicken wings outside his store in Atlanta, Georgia as a lure to customers, and saw demand for his newly minted kamado-style barbecues soar as a result. If you don’t have an EGGspander 5 Piece Kit available, cook the wings in batches rather than overcrowding the grid.

 

EGG Set Up	Recommended Charcoal	EGG Target Temperature	Cooking Time
ConvEGGtor EGGspander 5 Piece Kit	Oak & Hickory	200°C	45 - 55 minutes

 

Equipment Ed Fisher's Wing Sauce Big Green Egg Sweet and Smoky Rub EGGspander 5 Piece Kit ConvEGGtor Premium 100% Natural Oak & Hickory Lump Charcoal

Ingredients 1kg chicken wings, drums and flats separated 3 tbsp olive Big Green Egg Sweet and Smoky Rub Ed Fisher's Wing Sauce

Method

Flavour your Wings

Lightly dress the chicken wings with olive oil, then evenly coat with Big Green Egg Savoury Pecan Rub. Rest at room temperature while setting up the EGG.

Set up your EGG

Set up your EGG for indirect cooking with the ConvEGGtor in place and the 5-Piece EGGspander System installed for additional cooking space. Your target temperature is 200°C.

Place the wings on the EGG across two levels of the EGGspander. Close the Dome and let the wings cook for about 20 minutes untouched.

Circulate the Chicken 

Check the wings. The wings closer to the heat will cook a little faster, so move them around as needed to ensure even cooking. Leave for another 20 minutes.

Check the wings again. You’re aiming for a bronze colour, tightened up chicken skin and an internal temperature above 85°C. Overall cook time should be 45-55 minutes.

Add some Sauce

Remove the wings from the EGG and place them in a mixing bowl. You may have to do this in batches. Pour over Ed’s Famous Wing Sauce, toss to coat, then serve!