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Chili Spiced Chicken Wings

Chili Spiced Chicken Wings
An original recipe by Ray Lampe, Dr. BBQ

10 fresh whole chicken wings
1 tablespoon salt
1 tablespoon Sugar In The Raw
2 tablespoon chili powder
1 tablespoon paprika
1 tablespoon granulated garlic
1 teaspoons finely ground black pepper
1 teaspoon ground cumin
1/2 teaspoon cayenne

Prepare the EGG for direct cooking at 350°F/177°C.

With a sharp knife cut the tips off the chicken wings and save the tips for stock. Slash the inside of the wing joint to help them cook more evenly, but don’t cut them all the way through. In a small bowl combine all of the dry ingredients. Sprinkle liberally over the chicken wings tossing them to coat evenly. Grill the wings turning often for about 25 minutes. The wings are done when they are nicely browned and the juices run clear. Remove the wings to a platter. You may serve the wings whole but if you’d prefer to serve them in individual segments, cut them apart now.

Makes 10 servings