Scarbelly Wings, Another Superbowl Wing Thread

[mneeley490]

Haven't made these for a while. Today is a tribute to our fallen, but not forgotten brother, Scarbelly.
His original recipe calls for 1/2-1/2 Creole butter and Frank's Hot Sauce, injected into the wings. I substitute the Creole butter with melted butter and a tablespoon of Tony Chachere's Creole Seasoning, and then mix with the Frank's. Inject, coat the wings in any extra sauce, then sprinkle more seasoning over them. Into the smoker at 300°. I'm using a couple jerky racks, separated by some 2" wood blocks, and my GMG Daniel Boone today.

I'll post another pic or two when they're done.

 

[smokerjim]

looking good

 

[jcam222]

That’s going to be a fine batch of eating!

 

[SmokingUPnorth]

Look good. Smart idea of the wood to stack the trays. Are you planning on throwing them on the grill after or will 300* give you crisp skin?

 

[mneeley490]

Look good. Smart idea of the wood to stack the trays. Are you planning on throwing them on the grill after or will 300* give you crisp skin?

300° was plenty for crisp skin. In fact, a few pieces around the edges (where the heat comes up around the diffuser) came out a little too crispy. But still a great flavor, and little mess compared to regular hot wings. That's why I like the injection method. Thanks, Scarbelly!

 

[seenred]

This recipe is one of my all time favorites...those look terrific! Thanks for posting...and reminding me I need to do a batch of these soon!

Like!

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