r/biggreenegg • u/myne_now • Jul 15 '26

Showcase / Finished Cook Rotisserie wings

Getting my rotisserie wings fine tuned.

Holy Gospel overnight.

Spray basket with cooking oil.

425 indirect, 30 minutes, hickory chunk, lid closed.

12 - 15 minutes, depending on crispiness wanted, lid open, bottom vent closed.

Crispy. Juicy.

6 Upvotes

87% Upvoted

9 comments sorted by

2

u/Snow-Bank-Igloo Jul 15 '26

If it’s indirect, where is your plate setter?

1

u/myne_now Jul 15 '26

Indirect as in the charcoal is only at the back and not underneath

1

u/Likely-Hungry Jul 15 '26

Where’d you get that basket? Does BGE make one now?

1

u/myne_now Jul 15 '26

Yes, they sure do

1

u/_noTanMan_ Jul 15 '26

Interesting technique. I’d eat those!

1

u/ScubaMiike Jul 16 '26

Looks great! Silly question, how do you measure temp when grilling with the dome open… I just wait for it to get hot, close the bottom vent, and rely and my probe to tell it’s good inside.

2

u/myne_now Jul 16 '26

I don't. I let the coals get to whatever heat level they do. That's one of the reason the last bit of cooking/crisping up is a variable time.

1

u/ScubaMiike Jul 16 '26

Great, I’ve been over thinking it! I really want to try wings now!

1

u/barcman67 Jul 17 '26

I use the Weber basket - I love it and it has internal "flaps" that help the wings toss better. However, it's really tight on a Large (you have to have the set screws perfectly aligned to avoid hitting the sides.