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Ron's Georgia Red Wings (pics)

Chelnerul
Chelnerul Posts: 154
in EggHead Forum
So I made the mistake earlier of trying to cheat on Ron's Georgia Red Wings recipe a few weeks back, and they turned out way too salty. Ron and the recipe's originator were right - don't skimp on the necessary steps and ingredients! So this time, I followed the recipe to a T, and they turned out outstanding. Everyone loved them, including my spice-and-salt-averse wife, who devoured them, as did my 3 and 1 year old. Many thanks, Ron, for the recipe.

All, you've got to try these if you haven't yet.
Manning our FOB in occupied Northern Virginia...
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Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,658
    Lookin good!  Were they red when done?  Pics don't look very red.  Reason I ask is I did some and they were not as red as Ron said his usually are.  I don't know what I did different.

    I would rather light a candle than curse your darkness.

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  • Photo Egg
    Photo Egg Posts: 12,137
    What did you skip/do that made your first batch so salty?
    Thank you,
    Darian

    Galveston Texas
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  • RRP
    RRP Posts: 26,453
    Chelnerul said:
    So I made the mistake earlier of trying to cheat on Ron's Georgia Red Wings recipe a few weeks back, and they turned out way too salty. Ron and the recipe's originator were right - don't skimp on the necessary steps and ingredients! So this time, I followed the recipe to a T, and they turned out outstanding. Everyone loved them, including my spice-and-salt-averse wife, who devoured them, as did my 3 and 1 year old. Many thanks, Ron, for the recipe.

    All, you've got to try these if you haven't yet.
    You are welcome!!! Glad they turned out like I said they would!
    Re-gasketing the USA one yard at a time 
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  • RRP
    RRP Posts: 26,453
    edited February 2015
    Ozzie_Isaac said:
    Lookin good!  Were they red when done?  Pics don't look very red.  Reason I ask is I did some and they were not as red as Ron said his usually are.  I don't know what I did different.
    Jamie, Here's yet another picture - though fuzzy, but I selected it for sake of the different colors in it. Red wings on a blue plate sitting on a green and white plaid tablecloth along with green place mates. My wings come out the color of the marinade. Did you maybe rinse your wings off rather than go direct from the marinade to the grate?
    Re-gasketing the USA one yard at a time 
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,658
    I went straight from bag to grill.

    4hr salt bath, rinse and rub off fat.  Then marinade for ~44hrs.  I used a glutton free soy sauce (Tamari).  I was short on marinade time, but flavor was to the bone.

    My fridge outside sometimes goes below 32deg in winter.  Maybe it was to cold?

    I would rather light a candle than curse your darkness.

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  • Mickey
    Mickey Posts: 19,768
    Nice wings
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • RRP
    RRP Posts: 26,453
    Ozzie_Isaac said:
    I went straight from bag to grill.

    4hr salt bath, rinse and rub off fat.  Then marinade for ~44hrs.  I used a glutton free soy sauce (Tamari).  I was short on marinade time, but flavor was to the bone.

    My fridge outside sometimes goes below 32deg in winter.  Maybe it was to cold?
    could have been, though I still can't explain the lack of color! I've been making these for many years now and they are always red!
    Re-gasketing the USA one yard at a time 
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  • Chelnerul
    Chelnerul Posts: 154
    I followed the exact recipe this time. Last time I didn't have the V8, which apparently is the clincher. I guess it cuts the soy for the saltiness. I can vouch that these are truly exceptional wings.

    Manning our FOB in occupied Northern Virginia...
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