Builder Release
Instructions
- Lay the wings out, spray with duckfat
- Season with Meat Church Holy Voodoo
- Flip & Repeat
- Place in refrigerator for at least 30 minutes uncovered to help dry the skin
- Light fogo charcoal in the Big Green Egg
- Set up Big Green Egg for indirect & direct cooking using the conveggtor basket or the eggspander system, half moon conveggtor and cast iron grid (option – use 1 piece conveggtor for first part, then remove for end)
- Preheat Big Green Egg to approx. 400-450 degrees
- Place wings directly on grate over the half moon conveggtor for indirect smoking
- Smoke approx. 20 min, then flip and smoke additional 20 min
- While wings are smoking, prepare wing sauce using a bottle of hot line pepper products Evil Ooze and 1 stick of butter, let butter melt, mix, and simmer
- Once wings are nice golden brown, place over direct heat on the cast iron grid and grill each side approx. 5 min to let the sugar in the rub carmelize
- Toss in the wing sauce or eat them with the dry rub. Both are great!
Products
- Big green egg XL
- Conveggtor basket
- Half moon conveggtor
- Half moon cast iron grid
- Duck fat spray
- Fogo super premium lump charcoal
- Meat church holy voodoo
- Hot line pepper products evil ooze