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a wing addiction for sure!

RRPRRP Posts: 20,207
edited 2:12PM in EggHead Forum
Last week for kicks and giggles I whipped up this small batch of Georgia Red Wings for lunch and snacks. Well they didn't last too long...
IMG_2443.jpg

So today I increased my production nearly double to 7 pounds.
IMG_2491.jpg

Do I have an addiction? Man, do I love those things!
L, M, S, Mini
Ron
Dunlap, IL

Comments

  • Car Wash MikeCar Wash Mike Posts: 11,244
    LOL. I have a good sized batch of wings on right now.

    Mike
  • DarnocDarnoc Posts: 2,661
    They look good but you better watch out because there is a lurker out there somewhere in a chicken coop watching over you.Have a great day.
  • deepsouthdeepsouth Posts: 1,796
    i'm really loving doing wings now as well, but dang they are expensive... i guess not moreso than anything else, but a large pack of wings (about 20 i'd guess) is running 10-12 bucks down here.
  • Addict me...please pass along your recipe
  • RRPRRP Posts: 20,207
    It's from our friend Wise One who posted it back in 2006. One thing I do to up the tempo a bit is a light dusting of Dizzy Pig Swamp Venom. These are great!

    Wings, Chicken, Georgia Red, Wise One

    I think you'll like this, it's definitely one of the best I've ever tasted. It's not over-poweringly spicy but quite flavorful.


    INGREDIENTS:
    3-4 lbs chicken wings
    3/4 cup soy sauce
    1 1/4 cups water
    1/2 cup Texas Pete hot sauce
    1/2 cup lemon juice
    1/2 cup Hot and Spicy V8 juice



    Procedure
    1 Cut the wings apart at the joints discarding (or saving for stock) the tips.
    2 Combine marinade ingredients in a large container with a lid. and place the wings in the container making sure they are all covered with marinade.
    3 It is best to let the wings marinate in the refrigerator overnight (or at least 2-4 hours).
    4 Remove the wings from the marinade and sprinkle with Big Green Egg Gourmet Seasoning (or your favorite rub for chicken).
    5 Grill indirect at about 350 deg. for 15 to 30 minutes on each side. If grilling direct, monitor carefully and turn every 10 minutes.

    RRP here I use my plate setter with legs up and the setter covered in foil. Furthermore I always let them soak in that mixture for at least 24 hours!
    L, M, S, Mini
    Ron
    Dunlap, IL
  • Thanks, I will probably try these tomorrow for fun around the pool
  • RRPRRP Posts: 20,207
    hope you saw my addition that I find them best when soaked for 24 hours, but please - if you can at least overnight!
    L, M, S, Mini
    Ron
    Dunlap, IL
  • BrocBroc Posts: 1,398
    Oh, yeah -- On a Wing and a Song!

    Fiddler-Man, Play!

    :silly:
  • Good job Ron, I too have had the "Need for Wings". I totally burnt mine tonight whilst preparing for my daughters sleep over with her school mates. I will stare at your pics as I consume the remaining charred bits of my cook with lots-o-BBQ sauce . . . Just makes me want to cook some more!
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