Big Green Egg Chicken Wings Recipe (2024)

  • Lifestyle

We’ll give you the recipe up front. We hate the websites that bury recipes at the bottom of a novel of romanticized gibberish. You can scroll for the “story” and pictures later.

We love our Big Green Egg. We also love wings. Unfortunately there aren’t too many Big Green Egg recipes out there that show you how to smoke them and not just grill them. We hope to set that straight. This is actually a combination of 3 different recipes . . . the wings, the sauce, and our all purpose rub – which we use on everything we smoke.

Let’s start with the Rub. Wewish for the life of uswecould remember where wefound this recipe online so wecould give them some credit. Weliterally use it on every piece of meat we smoke on the Big Green Egg. Whether it’s a whole chicken, a butt, a shoulder, or chicken wings, this simple rub never gets old for us. It is pretty straight forward and probably no different than most homemade rubs but it is ourgo-to base for everything we do on the Big Green Egg. This makes about a cup so you’ll have plenty left over for other smokes. Just get you an old spice jar and put the leftovers in there. If you want enough just for the wings, you only need 1/4 to 1/2 of what this will make so just do the math accordingly. We always make more so we can use later.

Big Green Egg Chicken Wings Recipe (1)


  • 1/4 cup Paprika
  • 1/8 cup Fresh Ground Black Pepper
  • 1-2 tablespoons Garlic Powder
  • 1-2 tablespoons Onion Powder
  • 1 tablespoon or more Cayenne Pepper
  • 1/4 cup Coarse Salt
  • 1/4 cup Brown Sugar

Big Green Egg Chicken Wings Recipe (2)


Mix all the ingredients together and sprinkle/rub onto the wings. On bigger cuts of meat weapply a little French’s Yellow Mustard before rubbing it in. But on these wings wejust brush them lightly with olive oil prior to sprinklingsome rub on them.The key flavors for uson wings are the paprika and brown sugar so don’t skimp on those.


In terms of temperature and time, wetook MikeG’s from the Big Green Egg forum’s advice and directions as a jumping off point. His recommendation is to set the Big Green Egg up for 325 degrees indirect cooking.

If you’re new to indirect smoking on the Big Green Egg, make sure you cover your place setter with foil as it will save you tons of time cleaning up when you’re done.

While MikeG recommended 325, I dropped a few degrees lower in the 300-310 range because I wanted to put mine back on after weapplied the wing sauce to char them a bit and finish out the cooking (see below for recipe and more details).

Cook them like this for about an hour and fifteen minutes to an hour hour and a half. At about the hour mark you should start hearing the fat drip out of the wings and sizzling down on the aluminum foil. This will last for about 10-15 minutes. When youquit hearing the fat drip go ahead and pull them out and toss them in hot sauce.

Big Green Egg Chicken Wings Recipe (3)

So let’s talk about the hot sauce.

Fortunately wedo remember where we got this recipe from . . .Mild Buffalo Wing Sauce Recipe and clicked on the first link.

Normally weavoid recipes like the plague. But thisrecipe looked good enough when we first started looking and was easy enough that wefigured we wouldgive it a try. Turns out we liked it so much that we haven’t evertried anything new. We have made some slight modifications like adding more Frank’s and adding cayenne pepper. But for the sake of not making it confusing the recipe and directions are below.

Warning, this is a prettymild version of a sauce. Honestly we got more heat from my light dusting and sprinkling of the dry rub than we did from the sauce. But it’s got great flavor and the ancho chili powder sets it off. Weusually double or triple what it calls for on this recipe. But my suggestion is to start with the base and make sure you like it and then play around with it until you find what works for you. The sauce only takes about 10-15 minutes to make so we start working in it once we hear the fat start to drip off the wings and onto the foil place setter.

Big Green Egg Chicken Wings Recipe (4)


  • 1/3 cup butter
  • 1/4 cup frank’s hot sauce
  • 1/4 cup tomato sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cider vinegar
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried ancho chile powder
  • Salt & freshly ground black pepper, to taste

Big Green Egg Chicken Wings Recipe (5)


  1. In a pan over low heat, melt the butter. You can allow it to brown slightly if you like, it’s up to you (slightly browning it gives it a nice flavor), but be careful that it doesn’t brown too much or it will burn.
  2. Add the remaining ingredients and whisk together well.
  3. Simmer for only 3-5 minutes, whisking occasionally – if you do it for longer then the garlic powder will begin to cook and the sauce will separate a bit. Do not heat it for long. As with any non-commercial butter/hotsauce sauce, the butter *will* separate a bit, that’s normal. But it gets the worse the longer and hotter you heat it.
  4. On the ancho chile powder: ancho is pretty mild, and the main flavor point you’re looking for is smokiness. If you don’t have ancho chile powder, you shouldn’t substitute it with cayenne or regular chile powder because it won’t taste the same. Cayenne will add a lot of heat, as will regular chile powder, and there’s plenty of heat already in the Frank’s Hot Sauce. If you don’t have ancho, you can try smoked spanish paprika.
  5. Another option for the sauce that we do regular is Honey Hot. For this simply mix 2 parts honey to 1 parts of your hot sauce and you’ve got a really nice Honey Hot glaze.


Once they’re thoroughly coated in hot sauce, wereturn them to the Big Green Egg for about 10-15 minutes with the lid opened. If we arefeeling adventurous and want to risk burning ourselves, we’lltake off the place setter and cook them for these last 10-15 minutes like wewould if wewere on a grill just so wecan get some flame on them. If we are lazy (95% of the time) we just leave the lid opened and let the heat rise from the circulating oxygen on the Big Green Egg and this is usually enough that some flames will come up around the sides of the place setter and give them just enough char for ourtastes.

That’s it. Feast like the kings and queens you are.

PrevPreviousThe Cabin Journals: Log One

NextCloudland Canyon: The Gateway to AwesomeNext


Tenkara Fishing: What Is It and Why Should I Care?
Wander South Georgia: The Wyld Dock Bar
The Best North Georgia Festivals This Summer
Big Green Egg Chicken Wings Recipe (2024)


What temperature do you cook wings on the Big Green Egg? ›

Instructions. Set the EGG for indirect cooking with the convEGGtor and a disposable drip pan at 225°F/107°C. Rub 3 dozen wings liberally with Sweet & Smoky or Savory Pecan Seasoning. Smoke the wings, turning occasionally, for 1 1/2 to 2 hours or until the internal temperature reaches 165°F/74°C or higher.

What temperature do you cook kamado wings? ›

Once the grill is up to a stable temperature 175C-205C [350f-400f] add the chicken pieces directly to a clean grill. Close the dome and let the Kamado do its thing. Allow about 15 minutes then turn each piece.

Is it good to brine chicken wings before grilling? ›

While brining chicken wings is not necessary, if you do it right, it always results in more tender, juicier, flavorful meat. First, let's define what a brine is. It's simple really: A brine is just salt and water.

What is the best temperature for chicken wings? ›

A surface temperature of about 425°F (218°C) is what you're after. This direct cooking over a medium-high heat gives the skin a nice crispness without fear of burning. Chicken wings, being dark meat, are safe to eat at 165°F (74°C), but they won't be as tasty as they could be until 175°F (79°C).

What is the best temp to smoke wings? ›

Because smoke flavor penetrates into raw meat better than it does into cooked meat, the smoking cycle comes first. Cook the wings at 250°F (121°C) for 30 minutes to smoke them, then crank the heat on your smoker up to 425°F (218°C) and cook the wings until they reach 175°F (79°C) internal temp.

How long to smoke wings at 275 degrees? ›

Regardless of what smoker you use:

Maintain 250-275°F (a little higher temperature ensures better textured skin) Cook for about 1.5 hours or until the meat reaches 175-180°F. Apply smoke for at least 1 hour.

How long to cook wings at 225? ›

If you smoke wings at 225 degrees, it will take about one hour to reach 165 °F, the safe internal temperature for wings.

What temperature do you grill chicken wings? ›

Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F). 4. Grill the wings over direct medium heat, with the lid closed, until browned on both sides, 10 to 15 minutes, turning once or twice.

What should I soak my chicken wings in? ›

Sloane, see what you think… Our wings start out with an overnight brine. By soaking the wings in a mixture of water, salt, sugar and hot sauce the pick up tons of flavor and stay super-juicy throughout the cooking process.

Do you have to rinse brine off chicken? ›

What to Do After the Meat Is Brined. After waiting the appropriate amount of time, remove the meat from the brine and pat it dry with a paper towel. You won't need to rinse it with fresh water unless you accidentally brined it for too long. From here, cook the meat according to your favorite recipe.

Do I have to rinse baking soda off chicken? ›

Allow the meat to soak in the baking soda solution for 15 minutes. Remove the meat from the liquid and briefly rinse the meat in plain water to strip off the baking soda solution (or as much of it as possible). Cook as desired.

What makes wings crispy cornstarch or baking soda? ›

Follow the recipe carefully for the best results! There are 3 secrets to super crispy baked wings: Coat them in cornstarch, salt, and aluminum-free baking powder (NOT baking soda). Let them dry out for several hours.

What makes wings crispy baking soda or powder? ›

Air-drying the wings overnight helps them crisp up faster when you bake them, which corresponds to juicier meat in the end. Baking powder adds surface area to the chicken wings, intensifying their crunch.

How long to smoke chicken wings at 300? ›

Place the wings in a clean freezer bag and add a liberal amount of your favorite rub. Toss to coat all wings. To cook, put the wings in the smoker on high heat, 300-325°F. Cook the wings for 1-1½ hours.

How long to smoke chicken wings at 225? ›

How Long Does it Take to Smoke Chicken Wings? If you smoke wings at 225 degrees, it will take about one hour to reach 165 °F, the safe internal temperature for wings. The best way to monitor your wings temperature is with a MEATER wireless meat thermometer. Larger wings will take longer to get to165 °F.

How long to smoke chicken wings at 250? ›

For this recipe, smoke the chicken wings for 30 minutes at 250 degrees F. Next, increase the heat to 425 degrees F until the wings reach 175 degrees F internal temperature. Make sure to use a thermometer to check for doneness (this is my favorite instant read thermometer).

Top Articles
Latest Posts
Article information

Author: Rev. Leonie Wyman

Last Updated:

Views: 5663

Rating: 4.9 / 5 (59 voted)

Reviews: 90% of readers found this page helpful

Author information

Name: Rev. Leonie Wyman

Birthday: 1993-07-01

Address: Suite 763 6272 Lang Bypass, New Xochitlport, VT 72704-3308

Phone: +22014484519944

Job: Banking Officer

Hobby: Sailing, Gaming, Basketball, Calligraphy, Mycology, Astronomy, Juggling

Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.