Scarbelly Wings (Buffalo Style)

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I have made this quite a few times in the smoker and finished on the grill..fantastic!! Question for you guys though..I'm cooking a bunch of food this weekend for a birthday party and I need to make about 50 of this along with some butts and other chicken. How do this turn out by grilling them? I was thinking indirect for awhile then crisping them up? Anyone else do them this way? Thanks in advance..

You'll have no problems doing them on the grill. You've got a good plan, and they should turn out fantastic!
 
I just finished injecting some wings with this marinade but instead of Tony Chachere's, I sprinkled some Cavender's  and very lightly sprinkled a little kosher salt as well. Put them in a big stainless pan to marinate overnight. A buddy and I are going fishing for a few hours in the morning and then I am going to heat up the new MES30 and fire up the AMNPS and try my hand at my first smoke. I have my fingers crossed that everything goes off without a hitch. I plan to preheat the MES up to 275, get AMNPS burning good and looking at about a 2 hour smoke. What do you guys think? Is this about right? I don't want to keep opening the door and checking and losing precious heat and smoke. It is going to be hot and humid. I am open to any suggestions. Thanks guys and wish me luck.
 
I just finished injecting some wings with this marinade but instead of Tony Chachere's, I sprinkled some Cavender's  and very lightly sprinkled a little kosher salt as well. Put them in a big stainless pan to marinate overnight. A buddy and I are going fishing for a few hours in the morning and then I am going to heat up the new MES30 and fire up the AMNPS and try my hand at my first smoke. I have my fingers crossed that everything goes off without a hitch. I plan to preheat the MES up to 275, get AMNPS burning good and looking at about a 2 hour smoke. What do you guys think? Is this about right? I don't want to keep opening the door and checking and losing precious heat and smoke. It is going to be hot and humid. I am open to any suggestions. Thanks guys and wish me luck.

Sounds like you have a good plan. Might be closer to 2 1/2 hours at that temp.
 
It was actually closer to 3 hours. The wind was high and I didn't want to smoke up my buddy's carport. We set it up in his driveway but I couldn't get it up to the 275 mark for the longest. I finally built a barricade/wind block with a couple of garbage cans. It worked perfectly. My buddy and his girlfriend raved about how good they were. I have a heck of a mess to clean up inside the smoker though. LOL I don't mind. I know what to do from now on. The fruits of labor were well worth it!
 
That's a killer idea injecting them.  I have got to try this recipe when I smoke some wings.  I love hot wings and these look amazing.
 
Yep, they are all that, trust me... you need to try these.

Kudos my Friend, wherever you may be and RIP Gary, always on our mind at SMF.
 
I'm going to try this technique of wings.  But I know it's really not a big difference but for the 1:2 ratio of sauce  is the the franks wing sauce the 1 or 2 ratio.  Thanks.
 
 
I'm going to try this technique of wings.  But I know it's really not a big difference but for the 1:2 ratio of sauce  is the the franks wing sauce the 1 or 2 ratio.  Thanks.
1 part Creol Butter to 2 parts Franks Wing Sauce is what we use around my house. You're going to love them! b
 
These are great! Did the exact same thing except I smoked them for about a hour at 250 then pulled them and dropped them in my deep fryer. YUMMY STUFF!!! They were a hit!
 
The family DEMANDS that I cook them at least 1 or 2 times a month.  There are never any leftovers! b
 
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