Scarbelly Wings (Buffalo Style)

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I'm sure it's somewhere in this thread, but didn't see it, how long do you put the wings on for?
Depends on the temp that you are cooking them at. Wings don't take very long. Since they are too hard to probe for an accurate temp most cook by feel. A good rule of thumb is if you poke and get clear liquid they are finished. I used to smoke mine for 1 1/2- 2 hours with the smoker running 225*. I have since started smoking them wit the smoker running at 325* and smoke them for 45 min. to a hour.
 
I put mine in my MES 30, and set the temp as high as it will go--275°. The real temp will be closer to 300°, and smoke no longer than 90 minutes.
 
...been planning on doing these for a while, and will finally get the chance this week!

I'll be using Louisiana Hot Sauce (just because I'm addicted to the stuff):  two parts hot sauce, one part cajun butter should be a good starting point?

I also saw the suggestion of brushing the wings with the injector liquid to help the rub stick better--seemed like a good idea, anybody else do this?

...and finally...I'm not patient or coordinated enough to eat wings and was going to try drumsticks (full size), which it appears several of you have done (including OP)--any tips specific to drumsticks?
 
This will be my 2nd time doing these types of wings today.

I used peppercorn & sage injection mixed with Franks original hot sause. It turned out great the first time. I'll post some pics later.
 
...been planning on doing these for a while, and will finally get the chance this week!
I'll be using Louisiana Hot Sauce (just because I'm addicted to the stuff):  two parts hot sauce, one part cajun butter should be a good starting point?
I also saw the suggestion of brushing the wings with the injector liquid to help the rub stick better--seemed like a good idea, anybody else do this?
...and finally...I'm not patient or coordinated enough to eat wings and was going to try drumsticks (full size), which it appears several of you have done (including OP)--any tips specific to drumsticks?

SCC, I will inject them in a baking pan and sauce will end up getting all over them, I make it messy just so they get a good coating on them! Then when I lay them out on the racks I will dust them with some rub.
Wings, drumsticks, thighs, breasts it doesn't matter, I've done them all. It's all about getting the sauce inside the chicken instead of all over your fingers and face!
 
Man...they were wonderful!  I smoked 26 drumsticks and they were gone before I knew it!

I've never injected anything before, but I may have to start trying this some more...and a tip for you injecting virgins...when injecting drumsticks, it's easier if you inject from the big end ;)
 
Hey fellows, question. I don't have a charcol or propane grill. I like the skin on my chicken crispy to. I cook my drumsticks at 300* for about two hours in my home made smoker. (modified brinkman). I see a few you guys throw your wings or legs on the grill for a couple of minutes after you take them out of the smoker. I have one of those George Foreman electric grills (picture below). If I turned it up all the way do you think that would work to crisp them up? Thanks!

 
Made these over the weekend for the first time. I used the KC Masterpiece wing sauce mixed with the creole butter...KC  was okay, just had a different flavor I couldn't figure out. Not bad, but I'm looking for better, but..they still were the best wings I've had at home and won't cook them any other way.

So...it will be Franks Redhot tonight for round two.

Has anyone used other sauces to inject? Like straight bbq sauce? Or something like a honey/teriyaki or any of the other myriad of hooters or BWW types of sauces injected?
 
Made these tonight for the first time.  Made a homemade Buffalo sauce (Frank's with added spices and butter to thicken) let it cool then injected.  Seasoned with Tony Cachere's and smoked with hickory for 2 hours.  WOW THEY WERE GOOD!

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Just wanted to say thanks for the recipe. My wife and I did some this weekend. Also did some of my own creation. Both were good and we plan on doing them for some friends this weekend while we watch the game. Thanks!
 
jbom,

I made some of these and created my own using some greek seasoning, butter and garlic. You can check out my post to see the full recipe and steps. The one thing I will do next time is sprinkle them with some garlic salt before I put them in. They were missing that for sure.
 
I tried these myself last week. I had never injected anything before. Did both thighs and wings, and everyone loved them. Thanks for the recipe!

Wade
 
I made these for the first time way back in Spring I think. To date, I cannot eat wing any other way. For me it's a 50/50 mixture of Creole Butter and Louisiana Hot sauce and then dust with Tony Chachere's Cajun seasoning. As I said before, make a BUNCH of these! Keep in the fridge overnight whatever is left over. The next evening, remove the meat from the skin and bones. Chunk it up and mix with sweet peppers, cheese, onions and cilantro for some kick ass Quesadilla's!
 
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