Tiger Sauced, Blackened GA Red Wings

loco_engr · 07-26-2013, 05:43 PM

Plated:

Recipe for GA Red Wings:

This recipe is from a friend down in Atlanta. I have made it numerous times, but tweaked it a bit 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.

3 to 4 lbs. chicken wings
3/4 cup water
1-1/4 cups soy sauce
1/2 cup Texas Pete hot sauce
1/2 cup lemon juice
1 cup Hot and Spicy V8 juice

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 a couple of hours, and then rinsing under running water.

3. Combine marinade ingredients in a large new Zip-Loc bag (2-gallon works best) and mix well. Place 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 24 hours, though 72 hours is my preference! 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 Dizzy Pig brand 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.

Applebee's Blackened Chicken Recipe
Cajun Spice Blend

1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper

Tiger Sauced for a few minutes & then pulled

Pretty good for who it was for!

SurrealOne · 07-26-2013, 05:54 PM

Looks good! Now I'm hungry.

LittleHill Smoke · 07-26-2013, 05:55 PM

Thanks for sharing, looks great!

PekingPorker · 07-26-2013, 06:24 PM

Those look great! Thanks for the recipe.

Bonewagon · 07-26-2013, 06:50 PM

Fantastic wings.

Garyclaw · 07-26-2013, 07:23 PM

Love those. Thanks!

Smoke Dawg · 07-26-2013, 07:37 PM

Looks good - did you use tiger sauce at the end or are you calling the sauce / marinade you made tiger sauce?
Those make me hungry!

buccaneer · 07-26-2013, 07:39 PM

Looking good, and a reminder to me....that corn looks sensational.
DOwn here our corn would be used for pig fodder in the USA.
You guys have glorious looking corn!

Smoke Dawg · 07-26-2013, 08:04 PM

Quote:

Originally Posted by buccaneer

Looking good, and a reminder to me....that corn looks sensational.
DOwn here our corn would be used for pig fodder in the USA.
You guys have glorious looking corn!

Looks Like Peaches and Cream! Love that stuff and it should be just about the right time to get it fresh Sauvie Island in OR has the best!

Big M1ke · 07-26-2013, 08:47 PM

Looks awesome

Murray in N.Z. · 07-26-2013, 09:01 PM

Bucco

That corn is also called honey n pearl. Saw some in a fruit shop in Subi but never seen it since anywhere. They was quite proud of it as they had a display one torn open not the usual lucky dip type setup.

Muzza
Slumming it with a few under arm bowlers in Perth.

loco_engr · 07-26-2013, 09:06 PM

Quote:

Originally Posted by Smoke Dawg

Looks good - did you use tiger sauce at the end or are you calling the sauce / marinade you made tiger sauce?
Those make me hungry!

The Tiger Sauce is a bottled product and I used it the last few minutes
on the grill.

HTH

07-26-2013, 05:43 PM	#1
loco_engr is one Smokin' Farker Join Date: 08-24-11 Location: Lansing KS	Tiger Sauced, Blackened GA Red Wings Plated: Recipe for GA Red Wings: This recipe is from a friend down in Atlanta. I have made it numerous times, but tweaked it a bit 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. 3 to 4 lbs. chicken wings 3/4 cup water 1-1/4 cups soy sauce 1/2 cup Texas Pete hot sauce 1/2 cup lemon juice 1 cup Hot and Spicy V8 juice 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 a couple of hours, and then rinsing under running water. 3. Combine marinade ingredients in a large new Zip-Loc bag (2-gallon works best) and mix well. Place 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 24 hours, though 72 hours is my preference! 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 Dizzy Pig brand 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. Applebee's Blackened Chicken Recipe Cajun Spice Blend 1/2 tablespoon salt 1 teaspoon sugar 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon white pepper Tiger Sauced for a few minutes & then pulled Pretty good for who it was for! __________________ LRG & Mini BGE , super fast Kansas State purple Thermopen!

07-26-2013, 05:54 PM	#2
SurrealOne On the road to being a farker Join Date: 06-04-13 Location: Broken Arrow	Looks good! Now I'm hungry. __________________ Char Broil Offset, Weber 22.5 Kettle, ECB Electric (Soon to be charcoal), UDS (Work in progress)

07-26-2013, 05:55 PM	#3
LittleHill Smoke On the road to being a farker Join Date: 07-13-12 Location: Los Angeles, CA	Thanks for sharing, looks great! __________________ 22.5" WSM, 18" WSM, 22.5 Blue Weber OTG, 22.5" Weber OTS, Weber BabyQ

07-26-2013, 06:24 PM	#4
PekingPorker is one Smokin' Farker Join Date: 02-21-13 Location: Atlanta, GA	Those look great! Thanks for the recipe. __________________ Eric - Head Over-cooker, Craft BBQ; Lead drinker, FYC BBQ

07-26-2013, 06:50 PM	#5
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Fantastic wings. __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

07-26-2013, 07:23 PM	#6
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Love those. Thanks! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

07-26-2013, 07:37 PM	#7
Smoke Dawg Quintessential Chatty Farker Join Date: 06-22-13 Location: Montana Name/Nickname : IMF	Looks good - did you use tiger sauce at the end or are you calling the sauce / marinade you made tiger sauce? Those make me hungry! __________________ A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller

07-26-2013, 07:39 PM	#8
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Looking good, and a reminder to me....that corn looks sensational. DOwn here our corn would be used for pig fodder in the USA. You guys have glorious looking corn! __________________ Hold my dang beer...

07-26-2013, 08:47 PM	#10
Big M1ke is one Smokin' Farker Join Date: 02-05-13 Location: North Wales Pa	Looks awesome __________________ PBC---Weber Kettle

07-26-2013, 09:01 PM	#11
Murray in N.Z. On the road to being a farker Join Date: 04-13-11 Location: Auckland New Zealand	Bucco That corn is also called honey n pearl. Saw some in a fruit shop in Subi but never seen it since anywhere. They was quite proud of it as they had a display one torn open not the usual lucky dip type setup. Muzza Slumming it with a few under arm bowlers in Perth.