Perfect Wings using a Char-Broil Big Easy

The Big Easy does wings up right!

Course Appetizer

Cuisine American

Keyword grilled wings

Prep Time 2

Cook Time 50

Servings

Calories 506kcal

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
2 tablespoons baking powder
¾ teaspoon kosher salt
Your favorite wing sauce

Rinse the wings and pat them very dry with paper towels.
Place on a sheet pan or plate and cover with more paper towels. Refrigerate for 2 hours to further dry out the skin.
Preheat oven to 250 F.
Transfer wings to a resealable baggie or container. Add in the baking powder and salt. Seal, and shake or toss to coat well.
Spray a baking rack with the non-stick spray and put it over a baking sheet that is lined with foil.
Place wings onto rack but do not crowd them.
Bake for 30 minutes. While baking, fire up your Big Easy.
Transfer wings to the Big Easy and cook another 10-20 minutes or until done.
Toss wings in your favorite sauce. Click here for our guide on how to sauce your wings.

Want your wings even crisper? Toss them under the broiler for 1-2 minutes after cooking on the Big Easy. Keep an eye on them, though!