INGREDIENTSFOR THE CHICKEN WINGS
2 kg chicken wings
3 tbsp sunflower oil
white barbecue sauce
FOR THE RUB
1 tbsp paprika powder
1 tbsp garlic powder
½ tbsp onion powder
½ tsp cayenne pepper
½ tsp ground cumin seed
1 tbsp salt
1 tbsp dark brown sugar
½ tbsp dried thyme
1 tsp chilli flakes
½ tbsp finely grated lime zest
FOR THE BARBECUE SAUCE
100 ml ketchup
50 ml espresso
1 tbsp red-wine vinegar
1 tbsp lime juice
2 tbsp dark brown sugar
1 tbsp onion powder
½ tsp cayenne pepper
¼ tsp salt
Spiced chicken wings
Marinade the chicken
Put the conveggtor in the big green egg
PREPARATION
Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the Stainless Steel Grid, to 210°C. Mix the ingredients for the rub.
Brush both sides of the chicken wings with sunflower oil and season with the rub.
Place the chicken wings on the grid and close the lid of the EGG. Grill the wings for approx. 20 minutes.
Turn the chicken wings, close the lid and grill for 20-25 more minutes. In the meantime, mix the ingredients for the barbecue sauce in the Cast Iron Sauce Pot with Basting Brush.
10 minutes before the chicken wings are ready, place the pan on the grid of the EGG and close the lid. Heat until the sugar melts. Stir very frequently and well. Brush the chicken wings with the sauce on both sides about 5 minutes before the end of the cooking time. Wear the EGGmitt to do so.
Remove the chicken wings from the EGG. Brush them with the barbecue sauce again and serve with the white barbecue sauce.
Smoky Mac & Cheese
This ultimate comfort food has a combination of five cheeses that come together to form a rich, creamy sauce that clings to the macaroni. Elbow macaroni is generally used in this dish, but shells, twists, or ribbons will also work just fine.
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Ingredients Print
4 Tbsp unsalted butter
4 Tbsp all-purpose flour
1 tsp dry mustard
2 tsp Worcestershire sauce
2 tsp Tabasco sauce
1 tsp kosher salt
½ tsp freshly ground black pepper
3 cups heavy cream
2 cups whole milk
2 cups shredded sharp Cheddar cheese (8 ounces)
1 cup shredded Gruyère cheese (4 ounces)
1 cup shredded fontina cheese (4 ounces)
1 cup shredded mozzarella cheese (4 ounces)
½ cup grated Parmigiano-Reggiano cheese (2 ounces)
1 pound medium pasta shells or macaroni, cooked al dente
Instructions
Set the EGG for indirect cooking with the convEGGtor 350ºF/177ºC.
Melt the butter in a large pot on the stovetop. Add the flour and, using a whisk and stirring constantly, cook for 2 minutes. Continue stirring as you add the dry mustard, Worcestershire sauce, Tabasco sauce, salt, and pepper and cook for 2 to 3 minutes. Slowly add the cream and milk and continue cooking, stirring constantly, for 7 to 8 minutes, until the sauce bubbles slightly. Do not let the sauce boil.
Remove the pan from the heat and add the cheeses to the sauce. Using a wooden spoon, stir until the cheese is melted. Add the pasta and fold it into the sauce. Pour the pasta into the Dutch Oven.
Topping Ingredients
2 cups panko
2 tsp paprika
4 Tbsp unsalted butter, melted
Topping Instructions
To make the topping, use a fork to mix the panko, paprika, and butter in a small bowl, blending well. Sprinkle the mixture over the top of the pasta and place the uncovered Dutch Oven on the grid. Close the lid of the EGG and bake for 30 minutes, or until golden brown. Remove and let rest for 10 minutes before serving. Serves 6