Some more Georgia Red Wings

RRP

From the recent posts it looks like wings have been a popular faire this weekend. Here's my plate from last night.  They marinated for 56 hours which means the meat is tasty clear to the bone and then a light dusting of DP Swamp Venom gives a topical kicker at first bite!

Phatchris

Love me some Georgia Red Wings =D>

SGH

Looks like a home run to me. If I may ask what did you marinate them in?

RRP

SGH said:

Looks like a home run to me. If I may ask what did you marinate them in?

Water, Texas Pete, Lemon juice, Soy sauce and Hot V-8

NPHuskerFL

Can we just call them nuclear Georgia wings?
They look great Ron. =D>

BJL

can we have the full recipe including cooking time and temp? Thanks.....BJL

lkapigian

Looks great!

RRP

BJL said:

can we have the full recipe including cooking time and temp? Thanks.....BJL

Sure!

Georgia Red Wings

Also known as 54/50 AND Fight Wings!

The basis of this recipe is from a friend down in Georgia and he called them Georgia Red Wings. I have tweaked the recipe several times over the years to our liking. It seems to be popular at our local Eggfests when I make it! These are not over-powering spicy as some hot wings can be, but instead quite flavorful.  Enjoy! Ron Pratt aka RRP

INGREDIENTS:
12 to 14 chicken wings
.75 cup water
1.25 cup soy sauce
1/2 cup Texas Pete hot sauce
1/2 cup lemon juice
1 cup Hot and Spicy V8 juice 

.50 teaspoon Dizzy Pig brand Swamp Venom dry rub

Procedure
1. Cut the wings apart at the joints discarding the tips. 

2. Thoroughly rinse the fat from the wing parts by soaking in salt water for 4 hours and then again rinsing under running water. 

3. Combine marinade ingredients in a large new Zip-Loc bag (1 gallon works best) and mix well. Pour marinade over the wings in bag and then place bag in a rigid container and squeeze out air so the wings stay submerged. 

4. It is best to let the wings marinate in the refrigerator at a minimum of 50 hours! Massage bag and turn at least every 12 hours for best results.
5. Remove the wings from the marinade and if you want them hotter sprinkle lightly with Swamp Venom rub.
6. Grill indirect at 400° for 40 to 45 minutes. If using a foil covered plate setter which I prefer I find no need to turn them during the full cook. If grilling direct, only cook at 350° dome, monitor carefully and turn every 10 minutes. 

anzyegg

They look fantastic Ron. Never had Georgia Red Wings and I live right near the border. A must try....

Dobie

I love wings and I would eat a bucket of those. Home run !

cook861

look great  would be a great marinade for whole chicken to 

EggerinLA

http://www.greeneggers.com/index.php?option=com_recipes&Itemid=109&func=detail&id=900

RRP

EggerinLA said:

http://www.greeneggers.com/index.php?option=com_recipes&Itemid=109&func=detail&id=900

Thanks for posting the original recipe! As I said I have made some changes to that over the years and while those changes may seem minor to some people they were tweaks that we liked. The two major changes are the brining for 4 hours plus at least a 50 hour soak vs. overnight as well as temperature and time changes that seem to work for me. I disclosed in my foreword that the original recipe was not mine. Sorry if you were offended or thought that I was being deceitful, as I wasn't!

EggerinLA

Don't be a drama queen, chief. I was just showing a slightly different version of the GA Red Wings which happened to be the one you modified from.

RRP

EggerinLA said:

Don't be a drama queen, chief.

LOL sorry that I said I was sorry if that's the way you took my explanation, or should I even say sorry about that as well? LOL

EggerinLA

No apology needed, chief. Like the burgundy mushrooms, I just wanted to show the original recipe. Nothing wrong with modifying original recipes. Your wings look good. I will make them and share them with another cooking forum I post a lot on. Of course I will give full credit to you.

KSwoll

Lol, I am so glad this was not a post about the other kind of red wings.

lc_gator

@RRP, just wanted to say thanks for re-posting your modified version of these red wings (as a Gator I can't stand to use your full name for them). I tried them for the first time less than 2 weeks ago and everyone raved about them. I've actually got 70 more of them marinating right now for tomorrow night. I used hickory chunks and loved how that smoke flavor mixed with the rest of the profile. Will try to get some pics from tomorrow's cook before they are all gone. Thanks again.

fljoemon

@RRP .. do you need to refrigerate the wings when soaking in salt water for 4 hrs? Or is it fine to leave it on the kitchen counter while soaking?

Thanks for the modified version of the recipe ... definitely want to try this!

RRP

lc_gator said:

@RRP, just wanted to say thanks for re-posting your modified version of these red wings (as a Gator I can't stand to use your full name for them). I tried them for the first time less than 2 weeks ago and everyone raved about them. I've actually got 70 more of them marinating right now for tomorrow night. I used hickory chunks and loved how that smoke flavor mixed with the rest of the profile. Will try to get some pics from tomorrow's cook before they are all gone. Thanks again.

LOL - now you are hooked! Glad you liked them - they are worth all the time and effort in my opinion.

RRP

fljoemon said:

@RRP .. do you need to refrigerate the wings when soaking in salt water for 4 hrs? Or is it fine to leave it on the kitchen counter while soaking?

Thanks for the modified version of the recipe ... definitely want to try this!

Yes - I always refrigerate during that soak. I'm just sort of cautious when it comes to raw chicken as I once did battle with those nasty country cousins "Sam & Ella"!

Gman2

Great looking wings!!!

bboulier

Looks terrific.  Will have to try them.

tisoypops

Bookmarked!

Brimo

Ron, how many times over the years have you been asked to post this recipe. I am confident it won't be your last. Can't bring myself to try any other way. Always get great reviews whenever I've served them.

Dave in Florida

Ron, I've not tried brining, just really don't understand it.  What is the salt to water ratio needed for the brine?

RRP

Brimo said:

Ron, how many times over the years have you been asked to post this recipe. I am confident it won't be your last. Can't bring myself to try any other way. Always get great reviews whenever I've served them.

LOL! Thanks for coming over here! BTW I thank you for your recommendation introducing us to the thin crust Cowboy from PM. That is a staple in our diet! See you in June?

RRP

Dave in Florida said:

Ron, I've not tried brining, just really don't understand it.  What is the salt to water ratio needed for the brine?

in this case I never think of the "salt soak" as I call it as true brining...though I know it is...but IMO that 4 hours is cutting the grease from the chicken fat being drawn out so that for the next 50 hours the marinade gets drawn in, out and around the chicken meat clear down to the bone! This whole effort is all about the deep penetration of taste into the meat cells and not a surface layer of a sauce achieved in a couple hours. Yes it takes time, but try it some time! OH...as for the amount of salt? I just dump some coarse kosher salt into cold water and stir it well. The amount?...maybe 2 T. It doesn't take much.

mgillia

Do you put your plate setter in with the legs down or up?  Raised grid?

mgillia

My other question is do you also sauce them or are they best dry due to the marinade & rub?

fence0407

mgillia said:

Do you put your plate setter in with the legs down or up?  Raised grid?

Legs up. Your grid will then naturally be near the felt level with the plate setter in. If you have something that raises from there, go for it but it's not required.