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Georgia Red Wings

Wardster
Wardster Posts: 1,006
edited September 2016 in EggHead Forum

It's been years since I have cooked these.  I honestly can't remember how I liked them but some recent posts has me cooking them again.  I did not see the brine part so there's that.

Also, first time doing wings elevated, indirect.  Lots a grease falling off these bad boys.  350* - 400* range.  She's acting up a bit today.

Apollo Beach, FL
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Comments

  • JethroVA
    JethroVA Posts: 1,251
    looks good brother.  I tend to do mine with a little salt, pepper, garlic and corn starch. The latter is to help crisp them.  Then for a last 15-20 mins I will baste with BBQ or buffalo sauce.  I leave some nekkid for the wife to eat the next day cold.  She likey.  
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
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  • RRP
    RRP Posts: 26,458
    Welcome back to GRW. I also prefer to egg mine indirect elevated, but IMO that was not grease dripping and burning but the excess marinade.
    Re-gasketing the USA one yard at a time 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Nice looking wings!! Did the fat drippings mess with the taste or were you just getting more fat smoke because if cooking direct?

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Wardster
    Wardster Posts: 1,006
    Very well could have been Ron.  There was zero off flavor from any drippings.  These are a shoe in for my regular rotation.  Glad I "refound" them.  Funny how that happens...
    Apollo Beach, FL
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