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SMOKED ROSEMARY GARLIC CHICKEN WINGS


Ingredients:

Olive Oil

Simon & Garfunkel Rub

Kosher Salt To Taste

Minced Garlic To Taste

Meat:

4 Pounds (+/-) Whole Chicken Wings

Cooking Method - INDIRECT

Place the wings in a pan, and apply a thin coating of olive oil. Mix the above seasonings together in a bowl, and blend well. Sprinkle the wings with the seasoning blend . Set the wings aside for 20-30 minutes while you get your Egg set for indirect cooking at 250 degrees (that lets the wings get up to room temp  before smoking, which is what you want). Put a drip pan with some water or beer in it underneath the cooking grate on the Egg. NOTE: I always put some wood chips/chunks onto the burning charcoal once I get the Egg up to temp, and just before getting everything in place to put the meat on. It adds that smoky flavor we’re all wanting! Place the wings on the cooking grate. At 250 degrees, you should plan on flipping the wings over once at about 45 minutes in to the cook (total cooking time is approximately 1.5 hours). When the wings reach 165 degrees internal temp, take them off the Egg. Put them in a pan, and cover with heavy duty aluminum foil. Place the covered pan in a cooler wrapped up with beach towels for at least 15 minutes to rest. The internal temp will rise another 5-7 degrees, so keep that in mind. After they've rested at least 15 minutes, take them out and enjoy!


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