Early on in my travels round this site I ran across S2K9K's Scarbelly, (Buffalo style smoked), wing recipe.
Bookmarked it for the future and the future came around today.
Made up the injection. Creole butter, (Had to google it), Put some Tony Catcheries Creole seasoning and Garlic powder in butter, melted it and added 200% the butter quantity in Franks Red Hot wing sauce. (3 Tablespoons butter, 6 Franks, and about 1 & 1/2 teaspoons Catcheries, and 3/4 teaspoon Garlic powder).
I had gotten a small package of wings at the grocery in anticipation of trying this recipe. I got some thigh's, (My personal favorite chicken part), for another recipe but decided to go ahead and inject the thigh's along with the wings.
Injected wings and thighs.
Slathered the rest of the injection sauce to the outside of the chicken parts.
Good old Weber kettle prepped and ready. Chicken loaded up, therm probe in a thigh, another probe on the grate.
IT is about 140*. Time to flip them.
Buddy is guarding the Weber and getting "slobbery".
Ready to come off the grill
Now I am getting slobbery
Chow time! Plated up with a bit of raw Broccoli, baby carrots, Ranch dressing for the veg's on the side, and a couple slices off the butt end of the last loaf of Rollers Amish White that i baked a couple weeks back. (Buddy's treats in the background).
Rollers Amish White sandwich bread. (Good stuff, good recipe).
Moist chicken. Money shot.
I liked this recipe a lot and will make it again. I will use something other than the Catcheries to season the outside of the chicken with as it was a little too salty. (I don't usually add salt to anything after it is cooked). The salt didn't keep me from eating too much of these wings and thighs. They really were memorable.
Thanks to S2K9K for the recipe and thanks to all y'all for checking out the thread.