It's been too long since I smoked a batch of ScarBelly Wings. Whats better for the first game day of the year? With the help of my Son Craig These wings were injected with a 50/50 mix of Jacks Wing Sauce and Creole Butter. Craig then coated the wings with the same 50/50 mixture and gave them a dusting of creole seasoning and rotisserie chicken seasoning. We put them into the MES turned all the way to hi (Highest setting on an MES is 275 degrees. At this setting our smoker will heat up to around 300) We have the AMNPS with pit master blend torched and chugging along. Expecting a 2.5 to 3 hour cook. Brian and Craig.