RRP...Red Wings...

otter · February 2016

Please post your Red Wings Recipe...found a couple, not yours. Thanks. OT? Not sure..?

RRP · February 2016

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 (12 flats & 12 drummies)
.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.

otter · February 2016

Thanks! Rock on!

Dave in Florida · February 2016

Those wings are so good.

ThrasherIII · January 2019

Do you ever use a sauce with these?

GrateEggspectations · January 2019

Have made an @RRP-inspired recipe. Sour cream makes a nice dip, IMO.

Skiddymarker · January 2019

Another take on red wings, RRP’s are good.
https://eggheadforum.com/discussion/1147925/cazzys-wings-recipe-updated/p1

The marinade can be boiled down to sterilize and thicken to make a sauce if you want.

SSQUAL612 · January 2019

ThrasherIII · January 2019

45 minutes in

GrateEggspectations · January 2019

ThrasherIII said:

45 minutes in

Love me some wings.

marysvilleksegghead · January 2019

Image: https://us.v-cdn.net/5017260/uploads/editor/cy/1tdqxdswo792.jpg

Did these Georgia Red Wings in 2010 after sampling them @ the 2009 OKC Eggfest
HTH

GrateEggspectations · January 2019

@marysvilleksegghead: Beauty.

marysvilleksegghead · January 2019

GrateEggspectations said:

@marysvilleksegghead: Beauty.

Thank You!

ThrasherIII · January 2019

Thank you all these were a hit at out social tonight while watching the Colts. Once I started the egg was at 400 but stayed at 350 the entire they were on a hour at a time RRP these tasted so good love me some Georgia RedWeings

ThrasherIII · January 2019

Ron,
is there a limit on the amount of wings to marinade?
Is there a maximum time limit for how long to marinade the wings?
I am asking these questions for i am marinading about 32 wings split. starting tonight on a Monday and not starting to grill them until Sunday. will that be too long in the sauce?

RRP · January 2019

I just need to make sure the quantity that you mean. The basic recipe calls for 20-40 sets meaning 40 - 80 individual pieces. If so,then you are fine.

Once and only once I went beyond the 50 hours. Beyond that 50 hours the lemon juice begins to "cook" the wings (believe it or not) and the wings become unpleasantly chewy.

ThrasherIII · January 2019

Ok thank you once they reach the 50 hour point. Will they be okay out of the sauce refrigerated?

thetrim · January 2019

Nice work. I did these for the divisional games and am doing some more for the Super Bowl.

Legume · January 2019

I was thinking of giving these a go this weekend - but @RRP I’m a little confused. Recipe above says 50 hours minimum in the marinade and later you say you’ve only gone over 50 hours once and they were chewy.

How long are most others marinating them and has anyone air chilled them in the fridge afterwards. I assume they wouldn’t dry out unless you wiped the marinade off first.

RRP · January 2019

Legume said:

I was thinking of giving these a go this weekend - but @RRP I’m a little confused. Recipe above says 50 hours minimum in the marinade and later you say you’ve only gone over 50 hours once and they were chewy.

How long are most others marinating them and has anyone air chilled them in the fridge afterwards. I assume they wouldn’t dry out unless you wiped the marinade off first.

I should have been more precise. That time I went over 50 hours was 74 hours - with all that time still sealed in a bag with the marinade.

Photo Egg · January 2019

@RRP I like your above recipe. Seems like one of your earlier versions called for them to be parboiled in a vinegar solution prior to cooking. They were really good but I wasn't crazy about vinegar twang or the par cooking step.
I could also be confusing this with another recipe. If so I'm sorry.
Will give this a go very soon.

Photo Egg · January 2019

marysvilleksegghead said:

Did these Georgia Red Wings in 2010 after sampling them @ the 2009 OKC Eggfest
HTH

The early OKC Eggfests were a blast...I think I cooked up 20-30 pounds of the wings in 2009 OKC but they did not look anywhere as good as yours did...

Image: https://us.v-cdn.net/5017260/uploads/editor/fd/1ctb0ehezmi3.jpg

RRP · January 2019

Photo Egg said:

@RRP I like your above recipe. Seems like one of your earlier versions called for them to be parboiled in a vinegar solution prior to cooking. They were really good but I wasn't crazy about vinegar twang or the par cooking step.
I could also be confusing this with another recipe. If so I'm sorry.
Will give this a go very soon.

Darian,
I've never even heard of parboiling in vinegar, much less doing that - so that sure wasn't from me!

fishlessman · January 2019

i believe the vinegar was trex's recipe for wings, the originator of the trex method for steak. thats along time ago

Legume · January 2019

I’ll try them another time. I was informed we’ll only be having crispy wings.

Photo Egg · January 2019

fishlessman said:

i believe the vinegar was trex's recipe for wings, the originator of the trex method for steak. thats along time ago

I'm older and have been hanging around for a long time.lol

Photo Egg · January 2019

RRP said:

Photo Egg said:

@RRP I like your above recipe. Seems like one of your earlier versions called for them to be parboiled in a vinegar solution prior to cooking. They were really good but I wasn't crazy about vinegar twang or the par cooking step.
I could also be confusing this with another recipe. If so I'm sorry.
Will give this a go very soon.

Darian,
I've never even heard of parboiling in vinegar, much less doing that - so that sure wasn't from me!

Hey Ron,
Sorry for the confusion. I found the recipe below and it was not even close to yours. See, just old.lol
I'm sure it will ring a bell to someone and I can attach a name to it. Might be Larry's?