Today we cooked lunch on the BGE. Three kinds of chicken wings. 30 wings fit on the large BGE easily (Bryan thinks we could've crammed 10 more on there, but they would've been really close). We seasoned 10 with BBQ sauce, 10 with Frank's Red Hot Sauce, and 10 with Bad Byron's Butt Rub. Surprisingly, we all liked the Butt Rub ones the best. (www.buttrub.com)
The BGE cookbook said to cook the wings at 300 degrees for 30 minutes, turning them over half-way through. We did that and they turned out good, but they could have been a tiny little bit more cooked on the inside. So, maybe extending the time a bit or raising the temperature a little are things we will try next time.
Sorry...we gobbled them up so fast that we forgot to take pictures!
By the way, there are a TON of great BBQ themed shows on this weekend - Food Network, History Channel, etc. Happy 4th of July!!
1 comment:
Any time you are cooking chicken with the skin on them it can burn very easily. You can cook them on indirect heat as hot as you can get it 700 degrees is OK and then only for like 10 or 15 minutes and you get some crispness to the the skin.
Or I cook a chicken wing terriaki and bring the heat up in the marinade on the stove to almost almost boil than turn that heat off and let the chicken soak for a few hours they are pretty much cooked but with soggy skin. But them on the grill hot and direct for a just a few minutes or two to crisp the skin. Easy fast and awesome.
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