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my mid-week wings got wung!
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RRP
Posts: 25,920
Being retired I like to egg whenever I feel like it. Yesterday I got a hankering for Georgia Red Wings so it was off to Sams for a 7 pound package. When all cut up that produced 52 drumettes and flats which I then marinated in the sauce concoction for 24 hours before going on the grill today. For the first batch I laid a heavy cherry wood smoke on them.
They got a little more dark and crispy than I wanted but were still good enough that I sat right down and ate 16 of them for lunch! :laugh:
Then the other batch went on and these came out beautifully...of course I had to eat two from that batch! Call me one full retiree, but I left room for pizza for tonight!
BTW here's the Georgia Red Wing recipe. I do it a little differently in that I use my plate setter inverted and then go with a 400° dome temperature and find no need to flip nor peek for 40 minutes. I also use Dizzy Pig Swamp Venom to kick the taste a tad hotter.
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=184171
They got a little more dark and crispy than I wanted but were still good enough that I sat right down and ate 16 of them for lunch! :laugh:
Then the other batch went on and these came out beautifully...of course I had to eat two from that batch! Call me one full retiree, but I left room for pizza for tonight!
BTW here's the Georgia Red Wing recipe. I do it a little differently in that I use my plate setter inverted and then go with a 400° dome temperature and find no need to flip nor peek for 40 minutes. I also use Dizzy Pig Swamp Venom to kick the taste a tad hotter.
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=184171
Comments
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WUNG WINGS = very good food. I do not thing I could beat you at consumption....well maybe. Great pics. The swamp venom is one of my favs. , the wemmin are sowly coming around to hot stuff. I just kick the heat up every other cook. Congrats on your wings. Miles out. Now back to the grass mowing.
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LOL - actually I'm not that big of an eater, but like they say "Honest Officer - it just happened" - BTW I didn't mention I topped them off with a cup of Häagen-Dazs...hehehe
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Ron,
That looks AWESOME!! I just ordered some Dizzy Pig Seasoning and got it yesterday. You made it easy for me to decide what to cook this week! -
please send the 36 from the first batch to texas. will pay postage....
that first batch looks so goodSalado 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). Plus a couple Pit Boss Pellet Smokers. -
thanks ron i will try them indirect next time
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Those look beautiful!
Did you prepare the grill grates at all so that you would not have them stick? -
Yes I sprayed it with PAM the first cook, but not the second batch, but sticking was not a problem. That marinade produces very moist wings so there's little drying and sticking...I think that's the reason!
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YumYum one of my favorites
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Great stuff RRP...I too love the Ga red wing as a base recipe and do diff mods to it every time..the SV is an eggcellent choice! :woohoo:
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Two of my favorites chicken legs and cherry smoke. Never went heavy with the smoke, would you do it again?
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I like cherry, but this was 3 big handfuls and it was too much, but it didn't make the wings bitter though. Just the same the chips caused me some temp problems and Mr Egg fought me to stay up at 400 most of that cook. OTOH for the second batch I cruised at 400 with no trouble and the second batch was considerably better.
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