Glazed Chicken Wings on the Big Green Egg | Backyard Smoke Show

Crispy, sticky, smoky, and sweet—these Glazed Chicken Wings Smoked on the Big Green Egg hit every note. They start with a bold pineapple spice rub, get kissed with cherry wood smoke, and finish with a glossy layer of Dizzy Pig Glazed and Confused sauce. The result is a crowd-pleasing appetizer that’s perfect for game day, cookouts, or anytime you fire up the Egg.

Simple to make, packed with flavor, and smoked to perfection, these wings might just become your new favorite backyard snack.

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Ingredients

Chicken wings
Dizzy Pig Spicy Pineapple Head Rub
Duck Fat Spray
Dizzy Pig Glazed and Confused Sauce
2–4 chunks of cherry or fruit wood for smoking

EGG Setup

convEGGtor
convEGGtor Basket (optional)
Disposable drip pan
Cooking grid

Step-by-Step Instructions

1. Set Up the Big Green Egg

Prepare your Egg for indirect cooking at 300°F. Place the convEGGtor with a drip pan underneath to catch any fat and prevent flare-ups. Add 2–4 chunks of smoking wood—cherry wood gives these wings a subtle, sweet flavor that pairs beautifully with the pineapple spice rub.

2. Prep the Wings

Pat the chicken wings dry with paper towels to remove excess moisture. This step helps them crisp up better during the cook.

Spray the wings evenly with Duck Fat Spray for a light coating, then season generously on all sides with Dizzy Pig Spicy Pineapple Head Rub. Toss until each wing is evenly covered.

3. Smoke the Wings

Place the wings on the cooking grid and close the dome. Smoke for about 1 hour, turning occasionally to ensure even cooking. The wings should begin to take on a light golden color and slightly crispy texture.

4. Add the Glaze

Once the wings are crisping up, brush them with Dizzy Pig Glazed and Confused Sauce. Close the dome and continue cooking for another 15–20 minutes, or until the glaze thickens and becomes tacky to the touch.

5. Serve and Enjoy

Remove the wings from the Egg and let them rest for a few minutes. Serve hot, and get ready for everyone to ask for seconds.

Pro Tips

Dry wings = crispy wings. Make sure to pat them completely dry before seasoning.
Rotate often for even color and crispness.
Choose fruit wood like cherry or apple for a sweeter smoke that complements the glaze.
Finish hot if you want extra crispiness—bump the temp to 350°F for the last few minutes.
Serve with extra glaze for dipping or drizzle it right before plating for a glossy presentation.

Final Thoughts

Glazed Chicken Wings Smoked on the Big Green Egg are the perfect combination of heat, smoke, and sweetness. The pineapple spice rub brings a tropical kick, while the glaze ties everything together with a sticky, caramelized finish.

Whether you’re cooking for a backyard crowd or just making dinner for yourself, these wings deliver big flavor with minimal effort. Fire up the Egg, grab your favorite sauce, and let the smoke work its magic.