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Chicken wings on Big Green Egg

post #1 of 3
Thread Starter 

Hi everyone,

 

My apologies as i'm sure this has already been covered, but i'm looking for some advice with cooking wings on the BGE.  I made some last weekend, and though they were decent, I think I can do a lot better.  What is the best temperature and amount of time to cook wings on the BGE? Should I stay away from dry rubs and focus on wet marinades?  Seemed like the dry rub just ended up burning.  Any help you can give is appreciated!

post #2 of 3
I like to inject mine:
http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style
post #3 of 3
Thread Starter 

Those look amazing!  Wish I had a plate right now! Thanks for sharing!

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