Since I moved to St. Pete last June, I’ve made it my mission to find the best local eats. I went to Mullet’s Fish Camp for the seafood and left obsessed with their wings. The secret is their “Merman” sauce: a crisp exterior followed by a balance of sweet, tangy, and savory flavors that really stands out.
I wanted to recreate that profile on the Big Green Egg. Mullet’s flash-fries after smoking; this version adapts the technique for an indirect grill session so you can capture that same Merman magic at home.
Buddha’s Pro-Tip: For a deep-fryer crunch without frying, leave your wings uncovered in the fridge for a few hours before cooking. Dry skin helps the Cajun rub form a crust that the sauce can cling to.
Relax, grab a cold Jai Alai IPA if you like, and let’s get these Merman wings on the grill.
Step 1: Prep the Chicken Wings
Uniform cooking starts with proper butchery. Separate the drums from the flats and discard the tips. Find the joint where the drumette meets the wingette and cut through the cartilage with a sharp chef’s knife or kitchen shears.
The Dry Out: Pat the wings bone-dry with paper towels. Drier skin helps the rub adhere and yields a crisper finish on the Egg.
Save the Tips: Don’t throw the tips away—collect them in a freezer bag with other scraps to make a rich smoked chicken stock later.
Step 2: Apply Binder and Seasoning
With wings prepped and dry, apply a light binder. Place the wings in a large bowl and toss with a thin coating of olive oil—about 1 tablespoon per 2 pounds. Olive oil ensures even adhesion, transfers heat to help crisp the skin at indirect temps, and won’t compete with the spices or sauce.
The Golden Rule: Use just enough oil to make the wings glisten. If oil pools in the bowl, you’ve added too much.
The Seasoning: Layering the Cajun Soul
For this recipe I use Dizzy Pig’s Bayouish for a complex, peppery Cajun kick that isn’t overly salty. Thoroughly coat the wings so the spices form an even crust. If you don’t have Bayouish, try a good commercial rub or make your own.
DIY “Buddha’s Bayou” Blend
Mix:
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp black pepper
- 1 tsp cayenne (adjust heat)
- 1 tsp dried oregano & thyme
- 1 tsp kosher salt
The Technique: After seasoning, let the wings rest 10–15 minutes while the Egg heats. The salt helps draw a bit of moisture out, creating a paste that binds the spices to the skin.
Step 3: Setup the Big Green Egg
Heat the Big Green Egg to 350°F and set it up for indirect cooking. 350°F renders fat and crisps skin without burning the sugars in the rub.
The Setup
- ConvEGGtor: Place the ConvEGGtor (plate setter) legs up and the grate on top to create a heat shield for convection baking rather than direct searing.
- Clean Smoke: Wait until the smoke thins to a light blue stream. You want clean charcoal flavor, not thick white smoke from a fresh fire.
The Cook
When temp is steady, space the wings evenly on the grate for airflow. Cook 25 minutes, then flip to prevent over-browning on the side facing the ConvEGGtor. Rotate positions if your Egg has hot spots so everything finishes together.
After another 25 minutes (about 50 minutes total), the wings should be dark golden-brown and very crispy. The fat will have rendered and the Cajun rub will have formed a textured crust. A firm, slightly metallic “clink” when tapped with tongs signals the desired crunch.
Remove the wings to a large heat-proof bowl and let them rest for about 60 seconds before saucing. This brief pause stabilizes the juices so the sauce won’t steam and soften the crisp skin.
Step 4: Make the Sauce
The Merman sauce starts by dry-toasting spices to bloom their oils. In a small pan over medium heat, add 2 tablespoons of Bayouish seasoning and stir constantly without oil. Watch for the color to shift to a deeper brick tone.
- Watch for Change: Stir until the seasoning darkens and becomes aromatic.
- The “Blackened” Moment: When it starts to darken and smell toasted—but not burnt—remove it immediately and transfer to a bowl. That charred note forms the savory backbone of the sauce.
Buddha’s Warning: There’s a fine line between blackened and burnt. If the spices turn grey or smell bitter, discard them and start again.
Constructing the Merman Sauce
Stir a bottle of Sweet Baby Ray’s Carolina Gold into the warm, toasted seasoning. The mustard base of Carolina Gold with the blackened spices yields a sweet, tangy, savory glaze. Reserve about 1/4 of the mixture in a small ramekin for dipping at the table.
Mustard-free alternative
If you prefer no mustard, mix equal parts honey BBQ and Buffalo-style hot sauce for a Honey-Buffalo variant that still pairs well with the toasted Cajun spices.
DIY “Buddha Gold” Sauce
To make a house gold sauce, whisk together:
- 1 cup yellow mustard
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tsp Worcestershire sauce
- 1/2 tsp hot sauce
Whisk the warm toasted spices into your bottle sauce or DIY mixture; the residual heat helps the sugars bloom, brightening the final glaze.
Step 5: Sauce the Chicken Wings
Pour three-quarters of the sauce over the wings and toss to coat evenly. Use a large metal bowl and a firm toss or fold with a spatula so the blackened rub and Carolina Gold meld into every crevice of the skin.
- The Look: The sauce should settle into the textured crust, contrasting the dark spices with bright golden glaze.
- The Sizzle: If the wings are still hot you may hear a slight hiss—this helps the sauce reduce and cling to the skin.
Why 3/4? Most of the sauce is used to coat while hot so it sticks; the reserved quarter is for serving so guests have a clean dipping sauce.
Pro-Tip: The Optional “Flash Set”
For a tacky, finger-licking glaze, return the sauced wings to the Egg for 3–5 minutes to set. This helps the glaze adhere and prevents it from sliding off.
Now, take a Buddha bite and enjoy these Grilled Merman Wings.
Pin
Big Green Egg Cajun Style Grilled Chicken Wings
Ingredients
- 2 pounds chicken wings
- 1 bottle Sweet Baby Ray’s Carolina Gold BBQ Sauce
- 4 Tbsp Dizzy Pig Bayouish or other Cajun seasoning
- 1 Tbsp olive oil
Instructions
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Separate drums from flats and discard tips.
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Toss wings with olive oil in a large bowl.
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Use about 2 Tbsp of the Bayouish rub to season the wings evenly.
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Preheat the Big Green Egg to 350°F for indirect grilling.
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Place wings on the Egg and cook 25 minutes, then flip.
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While they cook, dry-toast the remaining 2 Tbsp of rub in a pan over medium until it darkens and becomes aromatic; remove immediately.
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Mix the toasted seasoning with the Carolina Gold sauce and set aside.
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Cook the wings another 25 minutes until crispy and dark golden-brown.
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Remove wings to a bowl and rest 60 seconds, then pour 3/4 of the sauce over and toss to coat.
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Serve with the reserved sauce for dipping.
Nutrition information is an estimate.