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.
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.
Last edited: