An instant Classic was born on March13, 2004 when we discovered Big Green Burners.

This recipe is designed for the Big Green Egg, and produces a VERY hot product with great smoked flavor.  If you're not familiar with the Big Green Egg, check out their website (bookmark us first so you can return).  To the best of our knowledge, this recipe is relatively healthy, as it uses olive oil and a low-sodium hot sauce.  The grilling process removes a lot of the fat in the wings too.

24 Chicken Wing Drummettes

Tony Chachere’s Original Creole Seasoning

1/8 cup olive oil

¼ cup Cholula® Hot Sauce

About one hour before cooking, season the wings liberally with the Tony Chachere’s seasoning.  Allow the wings to set at room temperature for the hour.  Mix the olive oil and Cholula® Hot Sauce together.  Add 1 teaspoon of Tony Chachere’s seasoning to the mixture and stir it in, then set the mixture aside.

Start the fire in the egg and stabilize the temperature at 250°F.  Oil the cooking rack and grill the wings for 45 minutes, turning every 10 minutes to avoid burning.  Baste with the hot sauce mixture after 25 minutes of cooking.  Continue to baste every 5 minutes until done.

The wings are excellent by themselves, but we like to have a smorgasboard of other wing sauces at the table for dripping or dipping.  Enjoy!

Home    Wingazette®Classic   Wingazette® Today        Wingazette® Cookbook