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yup...another 50 hour Georgia Red Wing meal!

RRPRRP Posts: 22,050
Haven't done these recently and man-o-man were they good! The 50 hour marinade or soak like I call it was well worth the wait. Then 45 minutes indirect at 400º worked as always! WINNER WINNER CHICKEN DINNER!

L, M, S, &  Mini
And oh yes...also a 17" BlackStone gas fired griddle! 
Ron
Dunlap, IL
Re- gasketing AMERICA one yard at a time!
«13

Comments

  • Those look really good!
  • pgprescottpgprescott Posts: 10,535
    That's a fine looking platter if wings my friend. Enjoy Ron!
  • SGHSGH Posts: 24,064
    That looks almost as good as Snor Yenom  ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • That is a great lookin' platter of wings right there.
    Stillwater, MN
  • SGHSGH Posts: 24,064
    RRP said:
     The 50 hour marinade or soak 
    Ron, I'm going to try that on anus. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • Your anus is going to get all red and sore looking SGH!
  • SGH said:
    That looks almost as good as Snor Yenom  ;)
    Ron's Money?

    In a full time state of entropious nebulinity as Head Brewmeister and Chief Flatulator @ Rancho Loco Brewery and Flatutorium, Kirkland, TN

  • Those wings do look great.  If you don't mind, would you part with the marinade recipe?  Many thanks!!
    D'you think I could interest you in a pair of zircon-encrusted tweezers?

    Newtown Square, PA
  • Wow!  What is the "Georgia Red"?
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • RRPRRP Posts: 22,050
    Those wings do look great.  If you don't mind, would you part with the marinade recipe?  Many thanks!!
    Here you go!

    Georgia Red 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.




     

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Thank you Ron.  I'll make sure to tell everyone that these are "Georgia Red Wings"!
    D'you think I could interest you in a pair of zircon-encrusted tweezers?

    Newtown Square, PA
  • Looks great Ron... this does make me want to try them...
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • GATravellerGATraveller Posts: 5,409
    Not sure why I haven't done these yet.

    "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
  • ColtsFanColtsFan Posts: 1,783
    Thanks for the recipe. I'm definitely trying these on my next wing ding
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • YukonRonYukonRon Posts: 12,240
    @RRP
    I have not tried this either. I might try siraccha in this somehow as either a replacement or an add to. What do you think Ron? Thank you for sharing.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • RRPRRP Posts: 22,050
    YukonRon said:
    @RRP
    I have not tried this either. I might try siraccha in this somehow as either a replacement or an add to. What do you think Ron? Thank you for sharing.
    whatever you want - they are your wings!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Looks fantastic, Ron!  :)
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
  • HubHub Posts: 658
    Just soaked mine with the marinade.  Gonna put them on the egg on Thursday.  I might do indirect, but I'm also thinking of putting them inside the basket and cooking them with the rotisserie. 
    Beautiful and lovely Villa Rica, Georgia
  • RRPRRP Posts: 22,050
    Hub said:
    Just soaked mine with the marinade.  Gonna put them on the egg on Thursday.  I might do indirect, but I'm also thinking of putting them inside the basket and cooking them with the rotisserie. 
    The rotisserie idea sounds cool - Hope you post a picture of their outcome. I just prefer indirect laying there on the grill so I don't have to mess around turning them over. Otherwise direct means moving fast!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Recipe saved! Gonna have to try these for sure! 
  • Saved as well.  Thanks RRP.  As someone who's lived in both GA and TX, I've gotta call you out for using TEXAS Pete in a recipe named GEORGIA Red.   ;)
    Large BGE  |  Blackstone  |  Custom Dísco  |  PolyScience Discovery
    --------------------------------------------
    my Big Green Egg has saved many-a-Sunday that my Miami Dolphins attempted to ruin.
    --------------------------------------------
  • LegumeLegume Posts: 8,209
    It's weirder than that, I'm pretty sure Texas Pete is from NC.
    Austin, TX
  • RRPRRP Posts: 22,050
    Legume said:
    It's weirder than that, I'm pretty sure Texas Pete is from NC.
    True! Winston-Salem, NC.
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • i am definitely going to give these a try.  thanks for posting this!!
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
  • bluebird66bluebird66 Posts: 2,031
    Those look great, just printed off the recipe!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • HubHub Posts: 658
    I did my first try at these wings last night.  They were good, but not near as good looking as yours.  Not sure what I did wrong, but plan to try again.
    Beautiful and lovely Villa Rica, Georgia
  • RRPRRP Posts: 22,050
    Hub said:
    I did my first try at these wings last night.  They were good, but not near as good looking as yours.  Not sure what I did wrong, but plan to try again.
    Looks don't necessarily mean anything. How was the taste? Was the meat tasty clear to the bone? Did you hit them with a fresh light dusting of Swamp Venom? I find a dusting on both sides too much as I don't want to burn my tongue from the exterior, but enjoy the whole eggperiece. Did you follow my 50 hour recipe or one of the others who sprang to the thread? Just trying to help. BTW my wife and I enjoyed another meal of them cold the other night so I swear they would work to take along on a summer picnic rather than support KFC! 
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • vb4677vb4677 Posts: 433
    I gotsta try these!

    Kansas City: Too Much City for One State - Missouri side
    Large BGE, Instant Pot, Anova Sous Vide, and a couple of gas smokers...
    Barbeque, Homebrew and Blues...
  • Scott805Scott805 Posts: 280
    Think I will try this on chicken thighs this weekend.

    Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct, Blackstone 22" Griddle - Finally have a decent table!

    Dallas, TX

  • The_StacheThe_Stache Posts: 819
    I have wings in the fridge marinating for Tuesday PM meal....  Looking forward to the cook!!

    In a full time state of entropious nebulinity as Head Brewmeister and Chief Flatulator @ Rancho Loco Brewery and Flatutorium, Kirkland, TN

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