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Some more Georgia Red Wings

2

Comments

  • mgillia
    mgillia Posts: 89
    10-4.

    Shiny side up, rubber side down!  PCB, FL

     

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  • fence0407
    fence0407 Posts: 2,244
    mgillia said:
    My other question is do you also sauce them or are they best dry due to the marinade & rub?
    From the looks of the recipe, it doesn't look like you'll need to sauce them at any point during the cook, or after.
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • mgillia
    mgillia Posts: 89
    That's what I was thinking but wanted to be sure.  Giving them a try this weekend.  Thanks.

    Shiny side up, rubber side down!  PCB, FL

     

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  • fence0407
    fence0407 Posts: 2,244
    mgillia said:
    That's what I was thinking but wanted to be sure.  Giving them a try this weekend.  Thanks.
    Take a pic and share your experience making them. Enjoy!
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • mgillia
    mgillia Posts: 89
    Shall do.

    Shiny side up, rubber side down!  PCB, FL

     

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  • RRP
    RRP Posts: 26,136
    mgillia said:
    My other question is do you also sauce them or are they best dry due to the marinade & rub?
    No sauce is necessary as the 50 hours in that marinade takes care of that! 
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  • mgillia
    mgillia Posts: 89

    10-4.  If I start soaking them Saturday at 1200 I can be eating them by 1900 Monday night.

    4-hours soak in salt water then 50 hours in marinade.  Yeah baby!

     

     

     

    Shiny side up, rubber side down!  PCB, FL

     

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  • 500
    500 Posts: 3,180
    Nice looking wings!
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • MeTed
    MeTed Posts: 800
    Thanks Ron, These are on the menu for day after tomorrow! They look awesome!
    Belleville, Michigan

    Just burnin lump in Sumpter
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  • Gogogordy
    Gogogordy Posts: 460
    Those. Look. Great!
    When I'm not Eggin', I'm scootin'   Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)
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  • UrbanForestTurnings
    UrbanForestTurnings Posts: 1,294
    They look great. Before the egg I was a deep fry guy for wings and spam. Well my doctor told me I should cut back on the good food. Was so hard. We love are wings dry and crisp. I dust mine after the cook the wife thinks I over spice at times. What does she know.
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  • DMW
    DMW Posts: 13,833
    Ron, these look and sound really good. I'm planning to include them on my menu for Championship Sunday. However, I have a question...

    What is the longest you have kept them in the marinade? I see you went 56 hours on this cook, have you ever gone say...96 hours?

    Here's how I arrived at this question...
    I mixed up the marinade last Saturday while I was making a mess in the kitchen anyway, tucked in the fridge to wait until I needed it this week. For some reason this week I had 4 days in my head. So Wednesday morning I trimmed and cleaned the wings and put them in the salt water. At lunch time I rinsed them and in the marinade. I've been faithfully massaging them. Today I read over the recipe again and doh! 48 hours ≠ 4 days!

    Thoughts? Will they be OK? Should I get them out later today? Cook them tonight and reheat for Sunday (I really don't want to do that).


    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • RRP
    RRP Posts: 26,136
    @DMW I've only had one experience beyond the 50 hours in the marinade and that was 74 hours. Sorry to tell you, but they were not particularly good! The meat tended to be almost rubbery. Then some research revealed it was the length of time in the lemon juice causes chicken to "cook" making it tough. Sorry - I wish you well!
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  • DMW
    DMW Posts: 13,833
    RRP said:
    @DMW I've only had one experience beyond the 50 hours in the marinade and that was 74 hours. Sorry to tell you, but they were not particularly good! The meat tended to be almost rubbery. Then some research revealed it was the length of time in the lemon juice causes chicken to "cook" making it tough. Sorry - I wish you well!
    Thanks, the extended visit with the lemon juice was my concern as well.

    Hmmm...maybe we'll have Georgia Red Wings tonight.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • UrbanForestTurnings
    UrbanForestTurnings Posts: 1,294
    DMW.you might want to take them out. put them in freezer then thaw day of cook. freezing should slow every thing down
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  • DMW
    DMW Posts: 13,833
    UrbanForestTurnings said:
    DMW.you might want to take them out. put them in freezer then thaw day of cook. freezing should slow every thing down
    Thanks, I think I'll cook them for tonight. I just got another pack out of the freezer for game day.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • RRP
    RRP Posts: 26,136
    DMW said:
    UrbanForestTurnings said:
    DMW.you might want to take them out. put them in freezer then thaw day of cook. freezing should slow every thing down
    Thanks, I think I'll cook them for tonight. I just got another pack out of the freezer for game day.

    glad you can salvage this batch!
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  • UrbanForestTurnings
    UrbanForestTurnings Posts: 1,294
    DMW said:
    UrbanForestTurnings said:
    DMW.you might want to take them out. put them in freezer then thaw day of cook. freezing should slow every thing down
    Thanks, I think I'll cook them for tonight. I just got another pack out of the freezer for game day.

    Well now. That was a win win. Never enough wings. Enjoy them
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  • GATraveller
    GATraveller Posts: 8,207
    @DMW sounds like you were about to have hot wing ceviche.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • DMW
    DMW Posts: 13,833
    GATraveller said:
    @DMW sounds like you were about to have hot wing ceviche.
    Yeah, that's what led me back to the recipe to double check. I started thinking about 4 days in lemon juice based marinade and scratched my head this morning.

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • piney
    piney Posts: 1,478
    Saved to favorites Ron! This I will try ASAP....Looks Great
    Lenoir, N.C.
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  • GlennM
    GlennM Posts: 1,401
    Made these last night on my Akorn Jr. (I'm on holidays and away from my egg). I did them 375 indirect and they were excellent! image
    In the bush just East of Cambridge,Ontario 
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Hey, Ron, I just bought Texas Pete hot sauce, so I'm on my way. Next comes the V-8 juice, which I keep forgetting.
    Judy in San Diego
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  • RRP
    RRP Posts: 26,136
    Judy Mayberry said:
    Hey, Ron, I just bought Texas Pete hot sauce, so I'm on my way. Next comes the V-8 juice, which I keep forgetting.

    Judy...remember that is Hot & Spicey V-8 not the regular V-8 and it really does matter!
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  • Durangler
    Durangler Posts: 1,122
    Hey Ron, I plan on trying these wings soon. To late for Sunday football now.
    But I don't have "Swamp Venom". Anything I could substitute in there? Like a basic rub with a few pinches of cayenne?
    Thanks
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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  • DoofusOfTheDay
    DoofusOfTheDay Posts: 401
    Oh yeah trying these for sure.  I will probably half the amount of Pete's since my wife's taste in wings runs mild. 
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
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  • RRP
    RRP Posts: 26,136
    Durangler said:
    Hey Ron, I plan on trying these wings soon. To late for Sunday football now.
    But I don't have "Swamp Venom". Anything I could substitute in there? Like a basic rub with a few pinches of cayenne?
    Thanks
    I'd just skip it in that case. The original recipe never called for it and I just added it for kick up the heat a little. OTOH when I know I'm serving these to company I only dust one side anyway.
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  • RRP
    RRP Posts: 26,136
    edited January 2015
    DoofusOfTheDay said:
    Oh yeah trying these for sure.  I will probably half the amount of Pete's since my wife's taste in wings runs mild. 
    Well you have to do what you have to, but honestly these are tasty wings - NOT hot wings. After I have mixed the marinade and stirred it well I sip a teaspoon of it straight since I know what it is supposed to taste like and even straight like that the marinade is not hot. OTOH that raw taste is not what your finished wings will taste like either. Thing is with such a long soak the marinade really does get clear through to the bone and is not a superficial exterior rub or sauce taste.
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  • Durangler
    Durangler Posts: 1,122
    Thank you RRP.
    I'm gathering ingredients tomorrow. Will plan these for Super Bowl Sunday.
    :)
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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  • Durangler
    Durangler Posts: 1,122
    BTW - Ron, this is like the 3rd or 4th recipe I've filed away from you.
    The veggie cheese soup is in the stove now!
    :-c
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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