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georgia red (hot) wings

fishlessmanfishlessman Posts: 16,747
edited November -1 in EggHead Forum
marinated these to the georgia recipe that RRP posts, then dipped them several times in some souped up red hot sauce while the cooked :evil: really good

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Comments

  • have you tried "the chicken"?

    great stuff
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  • fishlessmanfishlessman Posts: 16,747
    "the chicken" is good stuff, havent made it for a while, should dig out the recipe as it seems im cooking alot of chicken on sundays
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  • RRPRRP Posts: 14,908
    I served 4 batches of them at the Eggfest in Oswego, IL on Saturday that I had marinated for 72 hours and then lightly dusted with DP Swamp Venom. I'm blushing when I say this but they were a real hit and drew some nice compliments!
    Ron
    Dunlap, IL
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  • fishlessmanfishlessman Posts: 16,747
    these marinated about 40 hours, will put them in longer next time. nice even flavor.
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  • RRPRRP Posts: 14,908
    I have found that a brine of salt water for a couple hours before the marinating period and then a triple rinse seems to help cut through the telltale chicken fat surface on the wings so the marinade can soak right in clear to the bone in the 72 hours.
    Ron
    Dunlap, IL
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  • jeffinsgfjeffinsgf Posts: 1,259
    I haven't tried this marinade, but regarding fat and skin, Alton Brown has a recipe for wings where he steams them first, then bakes. I've done it on the Egg, and they come out nearly identical to a really good fried wing. Very crispy skin, and they soak up a butter/hot sauce mix just like a fried wing. It might be worth giving it a try.
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  • I'm not sure if she told you, but Cori loved the wings on Saturday, Ron. We have wings pretty regularly, and I'm anticipating that she will be requesting the red wings from time to time.
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  • RRPRRP Posts: 14,908
    Thank you, Sir!

    Like wise I loved that chili you served and of course the salmon you fixed was terrific! That was nice of RogerT to have given you those fresh caught fish filets. BTW RogerT and I met and we mended our fence!
    Ron
    Dunlap, IL
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  • I had forgotten all about that little dust-up. Glad you guys got a chance to talk. And yes, it was a blessing to have such great ingredients to work with. Made for a fun day.

    And it's always fun to see a new egghead drive off with his new baby. He's no longer undecided about whether to buy one!
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  • GunnarGunnar Posts: 2,010
    Great looking wings. Not used to vinegar in these parts, but will have to try these. Took some searching for the recipe...up the soy to be equal with the water and add extra hot sauce are the comments I found.
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  • RRPRRP Posts: 14,908
    no vinegar in that recipe - and as for changing the mixture to more water I cut the amount water and nearly doubled the soy! To each his own...
    Ron
    Dunlap, IL
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  • GunnarGunnar Posts: 2,010
    Thanks, I'm off to have my eyes examined. :blush: I would prefer to reduce the water...
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  • loco_engrloco_engr Posts: 3,673
    Wifie was out of town Friday so I took the opportunity
    to make some GRW's also.
    Finished with this cajun rub:

    http://www.cookingcache.com/lowfat/applebeeslowfatblackenedchickensalad.shtml?rdid=rc1

    Dang good for who it was for! :woohoo:
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  • Clay QClay Q Posts: 4,418
    Those wings look terrific.
    I had the best wings I ever ate when RRP made Georgia Red Wings at Illinois Eggwegofest! :woohoo:
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  • RRPRRP Posts: 14,908
    Glad you liked them, Clay! The original recipe is not mine as I have admitted here repeatedly, but my tweaks and this and that seem to work for us!

    Again it was so good to see you two again this Saturday and I really hope you can make it down to the 9th annual Peoria Eggfest on Saturday, June 4, 2011.
    Ron
    Dunlap, IL
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  • They were fantastic to say the least!
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  • DrZaiusDrZaius Posts: 1,481
    I love the Georgia Red Wings. I have modified the recipe a little and do not soak them less than 36 hours. They are the favorite way to do wings at my house. They are the best.

    B) B) B)
    This is the greatest signature EVAR!
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