Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
These honey harissa chicken skewers bring bold, smoky heat straight off the Big Green Egg, balanced by a bright, juicy grilled corn and peach salad on the side. Sweet honey...
Spiced Chicken Wings
Chicken & Poultry
Grill
A guaranteed crowd pleaser. Since you aren’t grilling them in direct heat thanks to the convEGGtor, you won’t be at risk of flames and don’t need to keep a constant eye on them. The result is deliciously tender, crispy chicken wings.
Ingredients
- 4.5 lbs chicken wings
- 3 tbsp sunflower oil
- White barbecue sauce
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- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 ½ tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp ground cumin
- 1 tbsp salt
- 1 tbsp dark brown sugar
- 1 ½ tsp dried thyme
- 1 tsp chili flakes
- 1 ½ tsp finely grated lime zest
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- ⅓ cup ketchup
- 3 tbsp espresso
- 1 tbsp red-wine vinegar
- 1 tbsp lime juice
- 2 tbsp dark brown sugar
- 1 tbsp onion powder
- ½ tsp cayenne pepper
- ¼ tsp salt
Directions
Indirect 410°F with the convEGGtor and the Stainless Steel Grid
- Mix the ingredients for the rub.
Brush both sides of the chicken wings with sunflower oil and season with the rub.
Place the chicken wings on the grid and close the lid of the Egg. Grill the wings for approx. 20 minutes.
Turn the chicken wings, close the lid and grill for 20-25 more minutes. In the meantime, mix the ingredients for the barbecue sauce.
10 minutes before the chicken wings are ready, place the pan on the grid of the Egg and close the lid. Heat until the sugar melts. Stir very frequently and well. Brush the chicken wings with the sauce on both sides about 5 minutes before the end of the cooking time.
Remove the chicken wings from the Egg. Brush them with the barbecue sauce again and serve with the white barbecue sauce.
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