Crispy Wings on the Char-Broil Big Easy
Now I can get delicious, tender, moist, crunchy wings on the Big Easy without grilling them afterwards. These crispy wings are fantastic.
Servings 6
Calories 365kcal
Ingredients
- 4 pounds chicken wings separated
- 2 tablespoons baking powder
- ¾ teaspoon kosher salt
- Your favorite wing sauce and dipping sauce
Instructions
- 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.
Finishing in the Big Easy
- Transfer wings to the Big Easy and cook another 10-20 minutes or until done.
Finishing in the oven (optional)
- Increase the oven temperature to 425 F and continue baking for another 20 or so minutes or until done.
Serving
- Toss wings in your favorite sauce and serve with your favorite dipping sauce.
Notes
You can only fit so many wings on a Big Easy, so I've included instructions on how to also finish the wings in the oven.
Nutrition
Calories: 365kcal | Carbohydrates: 1g | Protein: 30g | Fat: 26g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 834mg | Potassium: 256mg | Fiber: 1g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 255mg | Iron: 2mg