If you want great chicken wings, check out this post.
http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style
I had friends in from Montana who have been very kind to me. I wanted to make an appetizer I was sure would be wonderful and Scarbelly Wings came to mind immediately. They are a great wing named after a great SMF member who is no longer with us.
I have changed the recipe marginally to meet tamer Canadian sensibilities.
I mixed 1/4 cup of Cajun Injection Creole Butter with 1/4 cup of Frank's Red Hot sauce. This is less hot sauce than the original recipe. I injected some of the sauce into each of 15 wing segments.
I poured the remaining sauce over the wings.
I used my own Creole Seasoning (see http://www.smokingmeatforums.com/t/253192/creole-burnt-ends) instead of the commercial seasoning in the original recipe. I sprinkled that over the wings.
I used a hotter temperature in my pellet smoker than the original recipe. I preheated it to 350 F and cooked the wings for 50 minutes, turning once.
Here is the finished product.
The Verdict
These were a great hit. There is a reason Scarbelly Wings are a staple on SMF. The skin was crisp, the spice was warm but not burning and the chicken was moist.
Disco
http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style
I had friends in from Montana who have been very kind to me. I wanted to make an appetizer I was sure would be wonderful and Scarbelly Wings came to mind immediately. They are a great wing named after a great SMF member who is no longer with us.
I have changed the recipe marginally to meet tamer Canadian sensibilities.
I mixed 1/4 cup of Cajun Injection Creole Butter with 1/4 cup of Frank's Red Hot sauce. This is less hot sauce than the original recipe. I injected some of the sauce into each of 15 wing segments.
I poured the remaining sauce over the wings.
I used my own Creole Seasoning (see http://www.smokingmeatforums.com/t/253192/creole-burnt-ends) instead of the commercial seasoning in the original recipe. I sprinkled that over the wings.
I used a hotter temperature in my pellet smoker than the original recipe. I preheated it to 350 F and cooked the wings for 50 minutes, turning once.
Here is the finished product.
The Verdict
These were a great hit. There is a reason Scarbelly Wings are a staple on SMF. The skin was crisp, the spice was warm but not burning and the chicken was moist.
Disco