For Independence Day we wanted to grill up something very American and with the eagle’s freedom screech in mind our thoughts wandered to wings and so chicken wings it was!
This method is an easy way to grill chicken wings on the Big Green Egg and you can customize it with sauce of your liking. What I love about the Egg is that a lot of these recipes are so easy to make yet thanks to the Big Green Egg they taste like a million bucks.
Here is what we used:
We started by putting the wings back where we got them from, the refrigerator. Setting them on an oven rack over a cookie sheet (we used our toaster oven’s because our fridge isn’t wide enough for the standard ones) in the fridge allows them to air dry. You’ll want to keep them in there for an hour. Then, preheat the Big Green Egg to 375F and use your plate setter with legs up for indirect heat. You’ll want to cover the deflector with foil or use a dripping pan to save you from a big saucy mess.
After the hour has passed and the Egg is set-up and hot, rub the wings with salt, pepper, corn starch, and garlic powder. You’ll want to grill them for 30 minutes on one side now and start making your sauce. Then, flip them and grill for another 20 minutes. I’m guessing you’ll be drooling by then over the aromatic scent lingering in your outdoor kitchen. Almost done! Remove the wings from the grill, coat them with sauce in a bowl and return them to the Green Egg for another final 10 minutes.
We love variety so we used classic store-bought Buffalo wing sauce for half of the wings and a custom Tequila-Lime Sauce on the other half. For that sauce we combined and heated in a sauce pan: zest and juice from 1.5 limes, 1/3 cup tequila, 1 tablespoon agave syrup, 1 teaspoon cumin, 2 tablespoons preserve (pineapple, peach or orange should all work well) salt and pepper. I mixed together some corn starch with cold water and stirred that in to thicken the sauce a bit. Save half of the sauce to drizzle over the wings after the they come off the Big Green Egg.
Between the buffalo sauce and the tequila lime sauce my favorite turned out to be the tequila lime. When I order exotic sounding sings at restaurants they normally turn out very sweet and sticky but these had a great citrusy summer flavor and not sweet at all. Winner!
To serve these delicious wings, we garnished them with cilantro and served sides of rice & beans and grilled zucchini salad. Now it’s time to enjoy fireworks. Happy Independence Day!
The method used for grilling wings on the Big Green Egg is the 30-20-10 method from The Kamado Smoker & Grill Cookbook by Chris Grove. The Tequila-Lime Sauce was adapted from this recipe.
