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Scarbelly Wings (Buffalo Style) - Page 13

post #241 of 257

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

post #242 of 257
Lol....hope you made a lot of them, they will disappear!!
post #243 of 257
Quote:
Originally Posted by Sauced View Post

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!

post #244 of 257


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

post #245 of 257

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!

 

post #246 of 257
Quote:
Originally Posted by mike5051 View Post
 

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!

 

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

post #247 of 257

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

post #248 of 257
Just got mine started about an hour ago.



Survey says:



Pretty darn tasty, need to hit them harder at the end to really crisp that skin though.
Edited by rickplaysbass - 8/11/17 at 11:46am
post #249 of 257

Looking Good!!!:drool: 

post #250 of 257
👍
post #251 of 257

Scarbelly lives on through our wings.

 

Thanks again, buddy!  :grilling_smilie:

post #252 of 257
Quote:
Originally Posted by mneeley490 View Post
 

Scarbelly lives on through our wings.

 

Thanks again, buddy!  :grilling_smilie:


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

post #253 of 257
Good looking wings! I'm gonna have to try these next time.

Edit - just realized this thread is five years old.
post #254 of 257
Quote:
Originally Posted by Ososmokeshack View Post

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

Edit - just realized this thread is five years old.

Five years delicious
post #255 of 257
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!)
post #256 of 257
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.
post #257 of 257
Quote:
Originally Posted by gizzygone View Post

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

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