No special equipment needed. If you are cooking Raised Direct, you’ll need a Grid Extender.
BGE Set Up
Direct with cooking grate on Fire Ring. Can also use a Grid Extender to grill at the felt line.
Cook at a dome temperature of 300 – 325F
Flip every 10 – 15 minutes until wings are crispy and done to your liking, about 35 – 45 minutes.
- Chicken Wings
- Seasoning of Choice
The trick to crispy skin on your chicken wings is dry-brining. Season your wings liberally with your rub of choice (or simply salt), and let them sit overnight in a plastic bag in the fridge. Salt is the key here, so if you are using a BBQ rub make sure it has some salt in it.
Season again right before you put them on the grill for extra flavor!
We are grilling these chicken wings, so set the Big Green Egg up for Direct cooking with the grate on the Fire Ring. If you prefer to grill Raised Direct using a Grid Extender, that is fine.
Stabilize your Big Green Egg to a Dome temperature of 300 – 325F. Toss the wings on the grill and close the Dome. Flip the wings every 10 or 15 minutes, just to make sure they don’t get charred. Continue this until the skin is crispy and the wings are done to your liking. It should take anywhere from 35 – 45 minutes.
Feel free to sauce them after you pull them off the grill, but it may get in the way of that crispy skin!
Big Green Egg chicken wings are a great addition to any summer barbecue or Sunday tailgate. There are a few different ways you can grill up chicken wings; direct, indirect, high heat, or low heat. I have grilled mine both direct and indirect using higher heat (350 – 400F) . I find both methods work very well, but I prefer this Direct method using lower heat as it seems to get me the crispy skin I am after. Cooking at lower heat is more forgiving too, so there’s less chance of charring your wings.
I try to keep things simple when grilling and these chicken wings are no exception. I dry-brine in my rub of choice, then flip every 10 minutes until the wings are done. Pretty simple, but amazing results.