I like to call these Smoked Buffalo Wings but in memory of Gary I have renamed them "Scarbelly Wings" because he loved them so much. I love Buffalo Wings but I hate when they are over-sauced and sloppy like you get in most restaurants, so I decided to put the sauce on the inside so as not to get it all over my hands and face. I have done these quite a few times and they always come out great.
I inject them with a combo of Creole Butter and Franks Hot Wing Sauce mixed about 1:2 and rub the sauce all over them
Then I sprinkle Tony Chachere's Creole Seasoning all over them
And into the smoker at about 300*
With some TBS provided by a couple of chunks of hickory
Times have varied from 1 1/2 to 2 1/2 hours, I just let them go until the skin starts to get crispy and they look like this
Crispy but juicy, spicy with a little heat
Thanks for looking.
Edited by S2K9K - 12/16/12 at 10:32am