Scarbelly Wings (Buffalo Style)

[beerface]

Im smoking these wings right now. Stuck to the recipe but I used "Wing time" sauce brand. Made here in california. My smoker will only go to 275F so Im hoping they will be done with cripsy skin in abour 2.5 hours. They look amazing so far

 

[sauced]

Lol....hope you made a lot of them, they will disappear!!

 

[beerface]

Lol....hope you made a lot of them, they will disappear!!

WOW! this recipe is amazing! first time making them and they where the best wings I have ever made. The only thing I would do Different next time is pay more attention to the "Tony Chachere's Creole Seasoning" it says on the back treat it like salt. Mine where a tad on the salty side because what I put on, but nothing to even take away from this amazing recipe. THANK YOU! for this!

 

[sauced]

I make my injector sauce out of melted butter, hot sauce, creole seasoning and some rub. I do not add any salt.

 

[mike5051]

The Tony's creole seasoning has a lot of salt.  I sprinkle it sparingly on things.  Treating it like a rub will get you off the charts with sodium.  Here's some Scarbelly wings I did tonight, Sprinkled some Tonys on them after injecting and saucing, amazing wings!

scarbelly.jpg

• mike5051
• Mar 5, 2017

 

[chopsaw]

 
The Tony's creole seasoning has a lot of salt.  I sprinkle it sparingly on things.  Treating it like a rub will get you off the charts with sodium.  Here's some Scarbelly wings I did tonight, Sprinkled some Tonys on them after injecting and saucing, amazing wings!

scarbelly.jpg

• mike5051
• Mar 5, 2017

Mike , how did you cook those wings ? They look spot on for skin texture . 

 

[mike5051]

Vortex wings!  The skin is spot on for crispness!  I hated tossing them in sauce and ruining that perfect ski. Injecting them before cooking and not tossing them in sauce is perfect!  I use the Vortex on a Weber 22.5 kettle, wings are cooked to perfection in 45 minutes, rotating the lid 45 degrees every 15 minutes.

Mike

 

[rickplaysbass]

Just got mine started about an hour ago.

IMG_20170811_113225.jpg

• rickplaysbass
• Aug 11, 2017

Survey says:

IMG_20170811_133020.jpg

• rickplaysbass
• Aug 11, 2017

Pretty darn tasty, need to hit them harder at the end to really crisp that skin though.

 

[smoker-rco]

Looking Good!!!

 

 

[Rings Я Us]

[emoji]128077[/emoji]

 

[mneeley490]

Scarbelly lives on through our wings.

Thanks again, buddy!  

 

[sauced]

 
Scarbelly lives on through our wings.

Thanks again, buddy!  

Amen!! For myself and my family, this is the only way to smoke wings!

 

[ososmokeshack]

Good looking wings! I'm gonna have to try these next time.

Edit - just realized this thread is five years old.

 

[rickplaysbass]

Good looking wings! I'm gonna have to try these next time.

Edit - just realized this thread is five years old.

Five years delicious

 

[gizzygone]

May have to try these this weekend: does it work as well with the Wingette and Drummette? (I don't know if my supermarket sells the whole Wings...)

And do you have to marinate far in advance? Or inject and go?

(Thanks for saving me 12 pages of reading!)

 

[rickplaysbass]

It would definitely work on the small pieces.

I went inject and go for mine and they came out fantastic. My QView is pretty recent if you look back.

 

[mike5051]

May have to try these this weekend: does it work as well with the Wingette and Drummette? (I don't know if my supermarket sells the whole Wings...)

And do you have to marinate far in advance? Or inject and go?

(Thanks for saving me 12 pages of reading!)

I inject and go!  

Mike

 

[dalglish]

10 years a member and about to give these a try for the first time...on my new Yoder YS640, excited isn't the word.

 

[ab canuck]

Post your results and pics, These sound great.....