Scarbelly Wings (Buffalo Style)

[bigr314]

Going to give it a try tomorrow. Looks to good to not try.Soaking them till tomorrow.

Franks wings.jpg

• bigr314
• Nov 8, 2013

 

[suie]

Finally got around to trying these today - OMG they are good! I couldn't find creole butter, so just used Frank's with some melted butter for the injection. The outside is dusted with Tony C's.

wing1.jpg

• suie
• Nov 16, 2013

They smoked on the Mini at 280 for an hour and 15 minutes over peach and pecan. Skin came out nice and crispy, I wish I had made more!

wing2.jpg

• suie
• Nov 16, 2013

 

[bdskelly]

Those look awesome  I see you found the Tony's Creole spice.  The Creole butter is made by the same company.  Look for it where they keep the BBQ Sauce and marinades. It's in a bottle with an injection needle attached to the side.  

These wings are the best.  A Family Favorite 

Brian

 

[suie]

 
Those look awesome  I see you found the Tony's Creole spice.  The Creole butter is made by the same company.  Look for it where they keep the BBQ Sauce and marinades. It's in a bottle with an injection needle attached to the side.  

These wings are the best.  A Family Favorite 

Brian

Thanks Brian. I had to buy the Tony's spice online, so will probably have to do the same with the creole butter. One of the disadvantages to living in the sticks! I'll definitely be making these again.

Sue

 

[rowdyrawhide]

Finally made these tonight.

 AWESOME!!!!!  

They were a hit with everyone, young and old.

Used the creole butter recipe found here:

http://www.smokingmeatforums.com/t/123175/creole-butter-recipe

I can get the "creole butter" used around here, but didn't want to run to town just for that, so made the recipe above, and it was fantastic.

About 2 hrs at 300, still no crispy skin, but I brined my wings for 24 hrs before so that may have had something to do with it as well.  (the outside temp here was around 15* with sunny skies FWIW)

 

[supercenterchef]

RRawhide, try to throw them under the broiler for a couple of minutes just before serving...should crispen the skin right up!

 

[chopsaw]

This sounds awesome . Gonna do some for new years . Might try some with bread crumbs on them just as a test . Have never done this in a smoker ,,, but have in the oven . I like to see what chips the kids have left over in the pantry . Crushed up cheeze its and Jalapeno crunchers make a great baked on coating . Inljct like you did , put the Tony's in the crumb mixture ,,, HMMM ,,,

 

[wingert]

Thank you for posting this recipe. I've never injected wings so this will be fun to try.

 

[papap]

Gave them a try tonight. They came out pretty good. Plan to shoot up some chicken legs for our Mardi Gras run. They will be cooked on a BBQ pit over coals thou.

 

[papap]

[ATTACHMENT=1108]Wings (563k. jpg file)[/ATTACHMENT]. Forgot to add picture.

 

[bdskelly]

A family favorite.  Smoked some last week and this week.  I never have leftovers. 

B

 

[hb99]

I really like injecting my wings with sauce, but leave them dry for eating. They have all the flavor and none of the mess.

 

[august west]

Having grown up in WNY, outside of Buffalo I know a good wing when I see one... all I can say is nice work throughout this thread! I just came in to check out what others are doing to see if I could improve on my own method(s). I gotta say there are some awesome ideas in here. That's one thing I love about this place, even if you know what you're doing there's always someone out there doing it just a bit different (better?).

So thanks! Making a batch to take to my neighbors tomorrow for the Super Bowl. He's making smoked ribs so it should be a feast!


GO BRONCOS!!!

 

[joopster]

I'm making these tonight.  I have the injection on the stove cooling down and the chickens out of the refrigerator...

 

[mneeley490]

Costco was completely out of chicken wings when I went in today. 

Bought some tenders instead. They should still do the job.

 

[joopster]

They turned out great.  I followed Scarbelly's injection recipe and then topped off with some devils spit on the side.  I really like that sauce.

It was raining outside so my temp was all over the place but they got done.

Tomorrow I have the Tri-Tip to do!

Photo Feb 01, 19 12 39.jpg

• joopster
• Feb 1, 2014

Photo Feb 01, 19 14 34.jpg

• joopster
• Feb 1, 2014

 

[mneeley490]

 
Costco was completely out of chicken wings when I went in today. 

Bought some tenders instead. They should still do the job.

FYI, chicken tenders are NOT a suitable substitute for wings. They turned out to be so overprocessed, that they were full of holes and leaked like sieves during injecting! Came out dry, as well.

 

[texastitan]

Just to be sure, it's 1 part Creole Butter to 2 part hot sauce correct?

 

[texastitan]

Made a batch today. Meat inside was moist and tasted great. Outside was a little salty but I think I used a little too much TC Creole seasoning.
Not bad for first time. Thanks for posting.[emoji]128077[/emoji]

☞ Sent from here ☜

 

[stump]

I have made this quite a few times in the smoker and finished on the grill..fantastic!! Question for you guys though..I'm cooking a bunch of food this weekend for a birthday party and I need to make about 50 of this along with some butts and other chicken. How do this turn out by grilling them? I was thinking indirect for awhile then crisping them up? Anyone else do them this way? Thanks in advance..