Ingredients

  • 2 lbs Chicken Wings, Fresh (Defrosted)
  • 2 tbsp Oil, Canola or Olive
  • 4-6 tbsp Tiki Tiki Rub, 5280 Culinary (Season to taste)
  • 8 oz wt Blue Cheese, Smoked, Crumbled (In specialty cheese area)
  • ½ Cup Cayenne Pepper Sauce, Big Green Egg (Season to taste)
  • ¼ Cup Fire Honey, 5280 Culinary
  • 2 tbsp Green Onions, Fresh (Sliced Thin)
  • To taste, Big Green Egg, Wood Chunks (Preferred Flavor)

Grill & Cooking Supplies

Preparation Directions:

  • Load Big Green Egg with Lump Charcoal and Ignite
  • Adjust Big Green Egg to 450˚
  • Allow Big Green Egg to reach temp
  • In a medium mixing bowl add the following
    • Chicken Wings, defrosted or fresh
    • Oil
    • Tiki Tiki Rub
  • Mix the above ingredients together well and let sit for 5 minutes, re mix after 5 minutes
  • Load wings around the middle / outside edge of the Big Green Egg set at 450˚ and close the dome
  • Cook for 10 Minutes
  • Carefully open the Big Green Egg (I like to burb mine 2-3 times, then slowly open)
  • Turn the chicken wings and bring towards the center of the egg and close the dome
  • Cook for another 10 minutes
  • Carefully open the Big Green Egg (I like to burp mine 2-3 times, then slowly open)
  • Turn the chicken wings and start to caramelize the skin
  • Check temp of wings (be careful not to temp the bone)
  • Wings will be 165˚ when done
  • If Wings are not at 165˚:
    • Close the dome and continue to cook for another 5 minutes and check doneness again
    • If wings are still not done, close the dome and continue to cook in 5 minute increments until desired doneness.
  • Carefully open the Big Green Egg (I like to burb mine 2-3 times, then slowly open)
  • Remove wings from the Big Green Egg and place into a clean medium sized bowl
  • Drizzle with Fire Honey, Cayenne Pepper Sauce and Add the Blue Cheese
  • Toss the hot wings and sauces until coated and blue cheese starts to melt and get creamy
  • Top with chopped if desired
  • Plate the wings and garnish with more chopped green onions
  • Devour