The New Hotness In Wings
I’ve been thinking about how to use the Big Green Egg more like an oven lately, and something I do every now and again is cook chicken wings in the oven. So last night, I tossed them on the egg instead. I filled up a ceramic casserole dish with the wings, doused them with a bit of salt, pepper, and garlic, and then put them in at around 350. Other than draining them a few times (juicy!) and dropping a few hickory chips on the coals, that’s about it.
When the wings looked nice and done, I dumped them from the casserole dish directly onto the grill, charred them a little for flavor, and then devoured them. They were some of the tastiest wings I’ve ever made (hot sauce or not hot sauce).
