Small batch (2lb) of split wings from a local butcher, they are a good size there. First time trying Creole Butter and man is it good stuff!!
Used a 2:1 ratio of Franks Buffalo Wing Sauce and creole butter and injected wings and rubbed sauce all over the outside. Sprinkled with a bit of Tony's which I also found the recipe for here since I can't seem to find it here on store shelves.
Smoked on the kettle at around 325*F over hickory for about an hour, then seared each side quickly before plating up. Used the same ratio of sauces for dipping wings.
Best wings I've had in a while. For whatever reason this recipe has taken me forever to try. It will now be my go-to recipe and technique for buffalo wings!!
Edited by DukeBurger - 7/9/16 at 9:17am