Recipe courtesy of Chris Sussman, aka The BBQ Buddha, part of #BGETeamGreen. Please see all of his great recipes in his book “The Ultimate Big Green Egg Cookbook” on sale now Click Here
Ingredients
- 1 lb. chicken wings
- 1 tbsp vegetable oil
- 2 tbsp Big Green Egg Sweet and Smoky Seasoning
- 1 cup Big Green Egg Vidalia Onion Sriracha Barbecue Sauce
Instructions
Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C with apple wood chunks.
Drizzle wings with vegetable oil. Add Big Green Egg Sweet and Smoky Seasoning to the wings and toss to cover.
Add the seasoned wings to the EGG. Cook for 30 minutes and flip to the other side. Cook another 20 minutes and remove from the EGG.
Increase the temperature of the EGG to 400°F/204°C.
Coat the wings with the Big Green Egg Vidalia Onion Sriracha Barbecue Sauce. Place the wings back on the EGG and cook for 5 minutes or until the sauce has caramelized. Remove the wings from the EGG and let rest for 5 minutes.
Optional:
Garnish with cilantro, chopped green onions, toasted sesame seeds, or fresh lime.
Please see all of his great recipes in his book “The Ultimate Big Green Egg Cookbook” on sale now Click Here
Personally, I will try ANY recipe that the BBQ Buddha recommends. He is my cooking guru. He has never led me astray, at least not when it comes to food.