Chicken wing conundrum

boostfed

Hi everyone,

So, I know there are many pre-grill rituals many have when it comes to poultry, but I have a bit of a pickle.

I'm planning on spending some time on the water this weekend and like to whip up something quick when I do. Normally I'll make something nice and fast that everyone can snack on (or just egg something prior to leaving), but after recently seeing the Georgia Red Wings recipe, I figured this would be a good opportunity.

NOW! Here's the issue, we're normally a pretty active bunch and rarely stay in one spot, also, I'd rather not spend most of my day tending to the (gas) grill. The Georgia Red Wings recipe calls for a salt brine, marinate and then off to the grill, while a faster alternative would be steaming the wings prior (the alton brown method), marinating and then off to the grill, has anyone tried this? I'm sure someone, somewhere has to have done this before, I'm just not sure how it'd turn out? I'll only have a small gas grill with me and have a few mouths to feed, going with the steaming, marinating and grilling method definitely has its benefits for the cook (me) while also hopefully keeping some patrons happy.

What say you?

RRP

Not sure why you are thinking you need to spend extra time grilling Georgia Red Wings. The extra time is in the 54 hours split between brine and marinade assuming you are referring to the version of that recipe I have been connected to. Just keep the wings cold and then on a hot grill for like 45 minutes! That is a lot less effort then all the step you described. Just sayin...

boostfed

Thanks @RRP , if I could spend that much time grilling on a boat I would :P I might just have to scrap the idea and figure something else out for my little trip.

I figured that with the extra steps done before hitting the water would lessen cook time when I'm on the water, without sacrificing the taste of the wings.

RRP

Why not try the GRW following my version and take them with you? Even served cold they are a hit in my crowd since that marinade and the time takes the taste clear to the bone and not just a surface layer like other wing recipes! Pack a cooler of cold Red Wings and you are all set!

Dyal_SC

What kind of small gas grill are you using?  Is it only capable of direct grilling, or does it have multiple burners?

boostfed

Only direct grilling, its just a small portable setup

Dyal_SC

What about premaking a bunch of kebabs then?  You could always use the same sauce as the GA red wings.  

RRP

boostfed said:

Only direct grilling, its just a small portable setup

Now I see why you hesitate cooking the wings - let alone ANY wing recipe for that matter! Seriously you ought to go with my cold wings! They are great that way and have just as much umpt! If you don't think so the night before after you egg a batch or 2 or 3 then dust them with some more Dizzy Pig Swamp Venom after you taste them cold. Surely you and your buds have gone on a picnic or two in your life where chicken was the meat and it was cold!

boostfed

I surely can't turn down a suggestion from the great @RRP , cold wings it is! It'll be my first time making them so hoping I don't completely botch it, pictures to come !!!

RRP

Oh boy! Calling me "great" may have just jinked the cook! 

Should I just go ahead and ask for your address now so I can refund your food cost in case I mislead you? 

boostfed

Oh man... 10lbs of wings are brining as we speak, hoping for the best , haha!

boostfed

pulled the wings from the brine, rinsed them thoroughly and now theyre sitting in the marinade. Didn't have texas pete's locally so I substituted with some Crystal hot sauce, its a lousiana style hot sauce, not too heavy on the vinegar and hot pepper, pretty mild on the spectrum compared to tabasco, I might try franks next time to see if it'll get the wings to a more buttery state but we'll see how these turned out. Picked some fresh meyer lemons from the backyard and the concoction is sitting pretty. They'll likely sit for about 43ish hours before piling onto the large, updates to follow

RRP

Crystal, Franks, Texas Pete all would work but not Tabasco.  Good luck!

boostfed

Checked the wings after their 24hr soak, the wings have definitely taken on some flavor and color, more so the color of the soysauce and not of the hot sauce or v8, wondering if they'll brighten up when they're on the grill, either way, can't wait for these puppies to hit the egg.

78 T140E

RRP said:

Crystal, Franks, Texas Pete all would work but not Tabasco.  Good luck!

Why not Tabasco?

boostfed

78 T140E said:

RRP said:

Crystal, Franks, Texas Pete all would work but not Tabasco.  Good luck!

Why not Tabasco?

Maybe because of the heat and high vinegar content at the amount the recipe requires? 

RRP

boostfed said:

78 T140E said:

RRP said:

Crystal, Franks, Texas Pete all would work but not Tabasco.  Good luck!

Why not Tabasco?

Maybe because of the heat and high vinegar content at the amount the recipe requires? 

B I N G O !

RRP

boostfed said:

Checked the wings after their 24hr soak, the wings have definitely taken on some flavor and color, more so the color of the soysauce and not of the hot sauce or v8, wondering if they'll brighten up when they're on the grill, either way, can't wait for these puppies to hit the egg.

Oh they will have a reddish cast for sure. Something I have never figured in all the years I have made these why some batches are more red than others but they are! Red or not don't worry the taste is what counts!

boostfed

boostfed

batch 1 of 3

Scottborasjr

Looking good man!!!

RRP

Looking good, but depending on your temperature you might want to bring those center ones in closer plus move those outer ones in out of harms way. Unless my eyes are failing me I don't see any dusting of DP Swamp Venom on them. Forget? 

boostfed

They're barely on but they smell AWESOME!!!! Indirect dome @ 400 , letting them ride for 45 mins

RRP

boostfed said:

They're barely on but they smell AWESOME!!!! Indirect dome @ 400 , letting them ride for 45 mins

Good! But if you have a Thermapen, you might want to stick a few after you flip them. OK?

boostfed

I wasnt planning on turning them since I have a foil covered plate setter but I'll make sure theyre @165 before pulling them, i'll try a few batches flipped and not flipped to see which one I prefer. 

Scottborasjr

I take wings at least to 180°. Don't think it's a food safety issue but the skin doesn't seem to crisp up the way I like until at least that point. I'll go to 200° or even a few degrees higher until the skin is how I want it to be.

boostfed

Scottborasjr said:

I take wings at least to 180°. Don't think it's a food safety issue but the skin doesn't seem to crisp up the way I like until at least that point. I'll go to 200° or even a few degrees higher until the skin is how I want it to be.

Ahh! Good point, need me some bite through skin. Thanks for the reminder !

RRP

boostfed said:

I wasnt planning on turning them since I have a foil covered plate setter but I'll make sure theyre @165 before pulling them, i'll try a few batches flipped and not flipped to see which one I prefer. 

Fine...but I'd go to to 170 and besides unless you flip there is a good chance the meat will have stuck and then tear off when you try to remove them... but hey, what do I know about that recipe? LOL

boostfed

I flipped, I flipped!!! 
45 mins in and wings around 170-200

Scottborasjr

Your never going to get that many pieces of meat to be a uniform temperature. If you are satisfied with the skin pull them and get on to the next batch.  They look great. 

RRP

Pull pull pull! Move on to the next batch! For kicks and giggles are you going to slightly dust any of them with some DP Swamp Venom?