Football season is here!

So let’s talk about one of my favorite Game Day Foods — Hot Wings!


There are many ways to cook delicious wings on the grill, or in my case, on the Big Green Egg.

After trying a few things, this is what I found works the best for crispy, grilled, juicy, smoky wings.

I buy whole wings and cut them because I like the flippers and John likes the drumettes:


The truth?

John likes both, but since I prefer the flippers, he eats the drumettes.

It’s a good compromise, I think.

Use any seasoning you like.


You can keep it simple with just salt and pepper or use your favorite store bought dry rub or mix a few different spices together and create your own.

Here is the trick to crispy wings:


Cornstarch. It will also help thicken your sauce after you toss in the wings, but now I’m getting ahead of myself.

Lightly dust the wings with cornstarch — I use a small strainer like I’m powdering a cake with powdered sugar.


Some of the wings may get more cornstarch than others, but that’s okay.

The next step for crispy wings is to put them in the refrigerator and let the skin dry out while you get your cooker set-up.

I cook my wings at 300F for about an hour, raised direct. That means I use fire bricks to raise the grate (raised), and nothing is between the fire and the wings (direct).


Put the grate on and let the cooker come up to 300F.

Now you’re ready to cook!


Put the wings on the grill thick skin side up:



Close the lid and let them cook for 45 minutes — no flipping.

After 45 minutes this is what they look like:


Now flip them:


And cook thick skin side down for 15 minutes, lid closed.


Now this next step is up to you. I like to flip them back to thick skin side up:


And then close the lid and all the vents and let them “dwell” for about 10 minutes, or so.

You don’t have to do that step, but I like the extra smokiness.

Now they are ready for your sauce of choice!


This is a “secret sauce” John has been making since his college days.

Chicken Wings

Two of his roommates were from upstate New York and supposedly got the recipe from someone in Buffalo, New York who invented Buffalo Wing Sauce.

Who knows if that’s truth or fiction . . .

What I do know is it’s delicious and includes a lot of butter and loads of garlic.


Serve them with celery and blue cheese:


And plenty of napkins!


What’s your favorite Game Day Food?

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9 Responses to Wings!

  1. John Epstein says:

    do you leave your egg lid up the whole time?

  2. Hi John! :) No, I leave the lid closed the whole time (unless I’m flipping, of course).

  3. Steve says:

    They look great! I found that the cornstarch gave a funky taste and texture when I tried ’em out. Do you think I put too much on?
    Yours look perfect

  4. Chris says:

    I have to put wings on my favorite game day food list too. That and pulled pork sliders, maybe brisket potstickers, and nachos too.

  5. Chris: your Redneck Tacos are going on mine! Wow, those look delicious!

    Steve: that’s interesting… I haven’t noticed a taste difference. I definitely found that dusting it through the strainer helps distribute the cornstarch somewhat evenly. If it goops up too much, I usually just shake it off.

  6. Tony says:

    Love it!! I posted this to the magazine I compile on Flipboard.

  7. Awesome! Thank you, Tony!

  8. Mike says:

    Nice tips but how can you post a wing recipe and not give the sauce recipe!! If your going to post a recipe you give all the directions.

  9. Hi Mike,

    This wing post is a step-by-step explanation of how I cook crispy wings on the Big Green Egg, not necessarily a recipe.

    But trust me, if there was a recipe for John’s “secret sauce”, I’d post it. This is just a throw-together sauce with hot sauce, butter, and garlic. Play with it until you find something you love — some of the best sauces I’ve ever made didn’t involve measurements, just a lot of testing and tasting. :)

    Happy Cooking!

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