Scarbelly Wings (Buffalo Style)

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We can't wait to try these for the holiday 4th of july.. We love wings ..!!! Thanks  so much.
Thanks! I'll be doing some more tomorrow also!

I see this is your first post here, when you get a minute would you do us a favor and go to "Roll Call" and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!
 
I've been eyeballing this recipe for a couple of months. I was overcome by the recipe today. Went and bought the wings and fixin's today. These went in to the about smoker twenty minutes ago. One thing I have learned for sure about smokers. If it smells really good then it's probably going to taste really good. And these smell awful darn good. I'll let ya'll know how these turn out.      
 
OMG!!!!! Dave (S2K9K). 

We smoked those wings with a twist yesterday.  AWESOME!!!!!!!!! we enjoyed them so much...

Thanks for sharing that recipe .....We smoked it in our Masterbuilt digital electric smoker.

we followed all your instructions.. 

Thanks again....

Maria & Billy (italiansmoker).

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What happened to the pictures at the beginning of the thread?? :(
That's a very good question!!! I think the answer is...Site Maintenance....Updates to the software....I and others have noticed pictures in older threads are missing...........
 
That's a very good question!!! I think the answer is...Site Maintenance....Updates to the software....I and others have noticed pictures in older threads are missing...........
It is odd Dave. I went back and checked several older posts of mine and the pics are there. There are new reviews that have pics missing, makes no sense 
 
Hello, I don't eat Buffalo Wings because they are so sloppy and hot.  With your idea, I can inject just a bit of sauce and they should be just the bees knees!  Thanks, Steve
 
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 well finally got a chance to make these however tip to the wise, we got some wings that were cut already from winco boy they looked wounderful. got them home and like a drooling carnivor open the package to get started and my world just skidded to a halt. this is the part i noticed how small the wings were. they stacked somedecent ones on top of the smaller ones. ooooo
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 so i went forward anyway. flavor was fine and tasty but not enough meat. my wife found it humorus to watch my bear paws try and manuver the wings as i injected them.  so make sure you get decent wings let alone decent wing parts.
 
I'm so glad I found this thread. Although I prefer Buffalo style sauce, I have extra teriyaki marinade from a batch of jerky and will use that instead. I really doubt I'll be using my Fry Daddy after seeing how those came out! 
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Definitely gonna have to try these, maybe this weekend.  Seems like all the butchers around here sell wings frozen, so I'm gonna have to buy some and let them defrost first.  I've heard people saying to use legs and thighs as well.  Are these about the same cooking time as well?

Thanks for getting the pictures back up!
 
I'm a newbie in Maple Grove, MN, with Masterbuilt cabinet. This forum has been my smoking bible. Thanks to you all!

I got creative this weekend with the buffalo concept and did a whole chicken. Here was my injection sauce:

2T melted butter, because everything in life is better with butter
1/4C chicken stock to keep things thin
1/2C Franks Buffalo Wing sauce, bring all this close to a boil
1/2C crumbled blue cheese, melted in to the liquid, close to boil
Pull it off the heat and let it cool for 30 min or so, whisking occasionally

Inject the whole bird, including under the skin. Dump more Franks on the carcass to finish it off.

Smoked it at about 250 over an apple, cherry, hickory mix until it hit about 160. Pulled it off and wrapped it up to rest in the cooler for an hour. Served it up with a side of Marzetti's blue cheese dressing.

It was a cross between hot wings and roasted chicken that my family loved. I will be making this again, along with trying this amazing wing recipe.
 
This recipe works well with thighs too. Did a dozen while camping a couple weeks ago then used the leftovers for chicken salad sammies. I thought I had pics but looks like the grandsons were playin with the phone again 
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The wings look great.  I was just contemplating running a batch this weekend, and hadn't ever though of injecting them first.  Good thing I keep a jar of creole butter on hand, because I believe they are going to get a shot of it.  Thanks for the info, now I know what temp I need to think about and a time frame for having them out there.  I was thinking about soaking them in a little liquid smoke filled water overnight to give them a little more of a smoke taste.
 
Great idea man, but i think we should use the injection syringe very carefully , other ways your idea is good. I am ready to try this...
When you are injecting them be careful - I just got a face full of the liquid over the weekend at the gathering while I was injecting. If you get resistance, relocate the needle to another spot   
 
THANKS Harley!

THANKS RdKnB!

When I first started getting into smoking meat I read a lot about injections and it just hit me, inject Buffalo Sauce into wings, it just has to be good so I tried it and have been hooked ever since. I don't even want to go to Hooters again.
Dude, SERIOUSLY DUDE! Those are some fabulous looking wings. My hot wings have always been fried. I dry them...add Tony Chachere's to the flour and dust em in the flour and then fry em.

My sauce is a spin-off of Hooter's. It's Half Louisiana Hot Sauce and Half butter. I'm am DEFINITELY going to be injecting my next big batch of wing with that sauce and try these on a football Sunday! Thanks for the idea!
 
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