To draw customers into his original store, Ed Fisher, the founder, placed a kamado out front and cooked chicken wings. “I chose chicken wings because I had a limited budget, and they were not expensive, but they tasted great! About a half an hour later, I sold my first kamado. I thought, ‘Wow, I could be onto something here.’ But I never thought that 50 years later, the EGG would become a global culinary sensation.
Ingredients
- Chicken wings – Drums and Flats separated
- Olive Oil
- Savory Pecan Rub
- Ed Fisher’s Famous Wing Sauce
Instructions
EGG SET-UP:
Set EGG up for indirect cooking with a convEGGtor in place. Add the 2-tier rack for additional cooking space. Regulate the temperature inside the EGG to 375-400°F .
TOOLS & ACCESSORIES:
- BGE 5-piece EGGspander
- convEGGtor
- Instant Read Thermometer
- Ed Fisher’s Famous Wing Sauce
- 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°F .
3. Place the wings on the EGG. 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 ceramic walls of the EGG. 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°F
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.
Serve and Enjoy!