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Smokey Chicken wings from the Big Green Egg

Do you want to make the ultimate snack for drinks? Use the Big Green Egg for smoked chicken wings with a juicy inside and crispy outside.

Ingredients

20units.itemsBlack peppercorns
1Rosemary sprig
1units.itemsOnion
2units.centimeterGinger root
1units.itemsGarlic bulb
80gFine sea salt
15units.itemsCardamom pods
4units.itemsPieces of mace
1lWater
6units.itemsCloves
1Fennel seed
1chili flakes

Rub for chicken
Barbecue sauce
2kgChicken wings

Big Green Egg Large
ConvEGGtor
ConvEGGtor Basket
Stainless steel rack
Wood Chunks (apple)

Preparation

  1. Peel and finely chop the onion. Cut the garlic bulb in half horizontally.
  2. Finely grate the ginger root and chop the rosemary into small pieces.
  3. Heat 500 ml water with the sea salt until the salt is completely dissolved. Remove from the heat, add 500 ml cold water, and mix in the remaining ingredients for the brine. Let cool completely.

  1. Place the chicken wings in a dish and pour over the brine, ensuring the chicken is fully submerged. Brine in the refrigerator for 3 hours.
  2. Remove the chicken from the brine, pat dry with paper towels, and let the wings sit uncovered in the refrigerator for 1 hour to dry slightly.

  1. Preheat the Big Green Egg to 150°C. Place the convEGGtor in the convEGGtor Basket, put the stainless steel rack on top, and place the 2-Piece Multi Level Rack on it.
  2. Remove the chicken wings from the refrigerator and season all over with the rub. Arrange the wings in a single layer on the racks. Place two small apple Wood Chunks on the glowing charcoal and put the convEGGtor Basket with the chicken in the EGG. Close the lid and smoke the chicken for about 60 minutes, during which the temperature will drop to about 100°C. Maintain this temperature.
  3. After 60 minutes, increase the temperature to 140°C and let the chicken wings cook for another 30 minutes.
  4. Brush the wings with barbecue sauce and increase the EGG temperature to 180°C. Let cook for another 30 minutes, brushing with barbecue sauce every 10 minutes for a glossy, sticky finish.