Roasted Turkey Wings on the Char-Broil Big Easy

If you have a family member (or heck, if it’s you!) that loves dark meat, I highly recommend making roasted turkey wings on the Char-Broil Big Easy. They take no time at all and come out crispy and delicious. There’s no special preparation required. Just a little oil and salt and pepper. Sure, you can substitute your favorite poultry rub for the salt and pepper if you want but don’t use anything with sugar in it. The high heat of the Big Easy may cause the sugar to burn.
Roasted Turkey Wings on the Char-Broil Big EasyYou can often find turkey wings on sale right before or after Thanksgiving. I grab as many as I can and roast them up for making turkey broth. The broth makes for the absolutely best turkey gravy you can imagine. Seriously, I make it by the gallon.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Roasted Turkey Wings on the Char-Broil Big Easy

Note: Depending on the size, you can fit 3-4 turkey wings in the Big Easy at once. Add a Bunk Bed basket to double that amount.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 wings
Author Mike

Ingredients

  • 6 turkey wings defrosted if frozen
  • Vegetable oil
  • Kosher salt and freshly ground black pepper or substitute your favorite turkey seasoning, such as Todd's Dirt

Instructions

  • Fire up your Big Easy.
  • Lightly brush the wings with oil. I found it easier to just pour the oil on my hands and then rub them on the wings.
  • Season well. Don't be shy.
  • Add wings to the Big Easy basket and transfer to the cooker. Cook for approximately 10 minutes/pound or until wings are at least 165 F.
  • Remove and let cool slightly before serving.

Cajun Creole Chicken on the Char-Broil Big Easy

I’ll make the bold prediction right now: some day there’ll be a section in the Louvre just for pictures of poultry cooked on the Big Easy. Ok, so that’s not going to happen but it should because each and every time, turkey or chicken on the Big Easy comes out perfect. This Cajun Creole chicken is a great example of just how easy it is too. Crunchy skin, moist tender skin. Every bite chock full of flavor with just a slight spiciness. This is great chicken right here.
Cajun Creole Chicken on the Char-Broil Big Easy

I used the new Better Basket by Char-Broil. You can see my write-up on it by clicking here. The basket folds down upon itself, making getting whole birds in and out super easy. You can also fit larger poultry in the cooker using the basket. And it stores easier since it collapses down to almost nothing.Cajun Creole Chicken on the Char-Broil Big Easy

Since the basket doesn’t have rigid sides you have to get whatever you are cooking centered in the middle of the basket so that it doesn’t lean to one side. A little leaning is ok. A lot of leaning might not end well. I added my chicken then lifted the basket just a little to see if it was centered. I adjusted the chicken a bit and then I was ready to lift the basket completely and place it into the Big Easy. It may sound complicated but it’s not.Cajun Creole Chicken on the Char-Broil Big EasyServe your Creole Cajun chicken with some Cajun corn-on-the-cob, also made on the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Cajun Creole Chicken on the Char-Broil Big Easy

Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 1 chicken
Author Mike

Ingredients

Instructions

  • Fire up your Big Easy.
  • Lightly brush or rub the chicken with the oil. Don't miss any spots.
  • Liberally dust the chicken with the rub. Don't be shy. Get it inside and out.
  • Transfer the chicken to the Big Easy basket and lower into the cooker.
  • Cook for 20 minutes per pound then check for doneness (165 F) in several places.
  • Remove and let rest at least 15 minutes before carving.

State Fair Chicken on the Char-Broil Big Easy

If you’ve ever marinated chicken in Italian salad dressing, then you can begin to have an idea of the flavors State Fair Chicken BBQ sauce will bring to your next chicken cooked in the Char-Broil Big Easy. I say ‘begin to’ because State Fair sauce is so much more. It’s vinegar-based, and all-natural. It adds tremendous flavor, and tenderness and juiciness to boot. As an added bonus it smells great while it’s cooking too!
State Fair Chicken on the Char-Broil Big Easy

Like Italian dressing, State Fair Chicken BBQ sauce is not only great as a chicken marinade, it can be used on salads just like a salad dressing. This stuff is good. Get you some!

Also try my Chik’N-Lik’N chicken on the Char-Broil Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

State Fair Chicken on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 4 hours
Cook Time 1 hour 20 minutes
Total Time 5 hours 20 minutes
Servings 4 servings
Author Mike

Ingredients

Instructions

  • Place the chicken into a resealable bag or container.
  • Add marinade to taste. Toss to coat.
  • Seal and refrigerate for at least 4 hours, turning occasionally.
  • Fire up your Big Easy.
  • Transfer the chicken to the Big Easy basket.
  • Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  • Remove and let rest 10 minutes before serving.