To pique the curiosity of customers and passers-by and introduce them to the tasty and succulent result, Ed Fisher placed a kamado in front of his shop. He prepared chicken wings on it and the subsequent commotion and delicious smells attracted attention. Ed: “I chose chicken wings because I was low on budget and they were not that expensive. Passers-by didn’t know what they were tasting. I remember that I had only just opened the store and someone tasted a chicken wing; half an hour later, I sold my first kamado. At that moment I thought, ‘Wow, I could be onto something here.’ But I never thought the concept would develop to become so huge.”
Ingredients
- Chicken wings – Drums and Flats separated
- Olive Oil
- Savory Pecan Rub
- BGE – Ed’s Famous Wing Sauce
Instructions
EGG SET-UP: Regulate the temperature inside the EGG to 375-400 °F.
TOOLS & ACCESSORIES RECOMMENDED:
- Large Mixing Bowl
- Foil pans for seasoning and transferring wings
1. Lightly coat the chicken wings with olive oil. Use BGE’s Pecan Rub to evenly coat the wings. Let the wings rest at room temperature while continuing to the next step.
2. Light the EGG and set up for indirect cooking with a convEGGtor in place. Also, add the 2-tier rack for additional cooking space. Regulate the temperature inside the EGG to 375-400 degrees farenheit.
3. Place the wings on the EGG. You should be able to fit about 50 wings at one time. Close the dome and let the wings cook for about 20 minutes untouched.
4. Check the wings. The wings around the edges of the convEGGtors and the wings on the 2nd tier tend to cook a little faster because they are closer to the radiant heat of the dome. Move wings around as needed. Continue cooking for another 20 minutes.
5. Check the wings again. You are looking for a bronze color and the tightening up of the chicken skin. The overall cook time of the wings will be 45-55 minutes. The internal temperature of the wings should be above 185 degrees.
6. Remove the wings from the EGG and place them in the mixing bowl. You may have to do this in batches. Pour Ed’s famous wing sauce over the wings, toss to coat. Then serve!