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Peri Peri Chicken Wings

Big Green Egg

Servings

4

Prep Time

15 minutes

Cook Time

2 hours 15 minutes

Cuisine

South African

Category

Dinner

Learn how to make crispy smoked Peri Peri chicken wings on the Big Green Egg using a reverse sear method. Wings are dry-brined overnight with baking powder and kosher salt for maximum crispiness, then smoked low and slow at 225–250°F / 107–121°C over hickory, cherry, or pecan until they hit 165°F / 74°C internal. A high-heat reverse sear at 400–450°F / 204–232°C finishes the skin to a crackling crisp before the wings are tossed in a buttery garlic Peri Peri sauce. A South African braai classic reimagined on the Big Green Egg — served with garlic labneh for dipping, this recipe delivers smoke, spice, and crunch in equal measure.

Peri Peri Chicken Wings

Ingredients

  • 2 lb (900g) Chicken wings

  • 2 tsp Baking powder

  • 2 tsp Kosher salt

  • 8 oz (225g) Unsalted butter

  • 2 tsp Garlic powder

  • 1 cup (240ml) Peri Peri hot sauce

  • 1 jar Garlic Labneh (for dipping)

Directions

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    1. Carefully dry the chicken wings thoroughly with paper towels — removing as much surface moisture as possible is critical for smoke adhesion and crispy skin later.

    2. In a large bowl, toss the wings with baking powder and kosher salt until thoroughly and evenly coated.

    3. Arrange on a wire rack set inside a rimmed baking sheet, leaving space between each wing. Place uncovered in the refrigerator for at least 8 hours, up to 24 hours. The dry brine and baking powder will draw out moisture and set you up for crispy skin.

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    1. Set up the Big Green Egg for indirect cooking with the convEGGtor legs up.

    2. Add your choice of wood chunks — hickory, cherry, or pecan all pair well with chicken.

    3. Bring the Egg to a stable temperature of 225–250°F / 107–121°C before adding the wings.

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    1. Place wings directly on the grate over the convEGGtor, leaving space between each one for even airflow.

    2. Close the dome and smoke at 225–250°F / 107–121°C until the internal temperature reaches 165°F / 74°C — approximately 1.5 to 2 hours. The skin will not be fully crispy at this stage; that comes in the next step.

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    1. Once wings reach 165°F / 74°C internal, remove them from the Egg and set aside briefly.

    2. Remove the convEGGtor and open the vents fully to raise the Egg temperature to 400–450°F / 204–232°C.

    3. Return the wings to the grate directly over the coals. Cook for 3–5 minutes per side, watching closely, until the skin is crispy and lightly charred at the edges.

    4. Alternatively, finish the wings under a broiler in your oven if you want more precise control over the final char. Either way, don't walk away — the skin goes from perfect to burnt quickly at this heat.

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    1. While the wings are on the final sear, combine the unsalted butter, garlic powder, and Peri Peri hot sauce in a small saucepan over medium heat. Whisk continuously until fully combined and smooth.

    2. Transfer the finished wings to a large bowl. Pour the sauce over and toss thoroughly to coat every wing.

    3. Serve immediately with garlic labneh as a dipping sauce and crispy cold vegetables alongside.

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