The Big Green Egg baked chicken wings are a great alternative to Fried Chicken and can be made gluten free. A perfect footy season snack, watch these tasty wings fly off the plate!

Crispy Baked Chicken Wings


5kg Chicken Wings

170g Cheese Corn Chips

170g Blue Corn Chips

1 Cup Plain Floor (or Rice Flour for a Gluten Free)

3 Tbls Garlic Powder

3 Tbls Onion Powder

2 Tbls Dark Soy Sauce

2 tsp Celery Salt

1 tsp Chilli Flakes

½ tsp Black Ground Pepper

300ml Butter Milk

20s of Chives (finely chopped)

5 eggs, beaten

250ml Sour Cream

1 Tbls Miso Paste

1 Tbls Dark Soy Sauce


Trim the points off the wings and remove the “Drumette” end from the two bone portion (only use the two bone portion part).

Mix the Buttermilk with 1 tablespoon of Dark Soy Sauce in a large container.

Place the cut wings into the buttermilk mixture and place in the fridge for two hours (or overnight).

In a large bowl mix together the garlic powder, paprika, onion powder, salt, pepper, chilli flakes and then finally the flour.

Crush the corn chips into breadcrumb sized pieces using a food processor or by placing them in a bag and crunching them with a rolling pin.

Place the breadcrumb into a bowl and add the finely chopped chives.

In a separate bowl, add a little soy sauce to the beaten eggs.

Setup a breading station with the flour mix bowl, the egg mix bowl and the corn chip mix bowl.

One by one, remove the wings from the Buttermilk mixture. Dip them into the flour mixture, followed by the beaten egg mixture, before finally covering them in the crushed corn chip mixture.

Place the wings back on a tray and return to the fridge for at least an hour, this can be done the day before if you like.

Prepare the Big Green Egg for indirect roasting using the ConvEGGtor with the legs facing up and the cooking grate on top of the legs.

Once the Big Green Egg stabilises between 180°C-200°C, arrange the wings around the outer edge of the cooking grid.

Spray the wings with a little oil when on the grid so that the crust “fries” as it bakes.

Close the dome lid and cook for 20 minutes.

Prepare the dipping sauce by mixing together the sour cream, miso and soy sauce in a large bowl. Transfer to a serving bowl and set aside.

Turn the chicken over and cook for a further 20 minutes.

Serve your delicious baked wings with the dipping sauce and even some sweet chilli sauce to boot!