Scarbelly Wings (Buffalo Style)

[nygiant]

I know this is an old thread, but I'd like to try these. I have a weber kettle grill. What would you suggest I use; lump or bricketts? Also, I'm assuming after reading that I'd be looking at around 2 hours at 300 degrees. How would you set up the coals? Snake? Offset to each side and cook wings in the middle? Can anyone help me out?

 

[dirtsailor2003]

I know this is an old thread, but I'd like to try these. I have a weber kettle grill. What would you suggest I use; lump or bricketts? Also, I'm assuming after reading that I'd be looking at around 2 hours at 300 degrees. How would you set up the coals? Snake? Offset to each side and cook wings in the middle? Can anyone help me out?

I would use lump, since it's a short cook. It is nice to be able to go indirect for a while and then direct to crisp up the skin. So set up for that.

These wings are fantastic so make a double batch!

If you look in the poultry section of this thread I have a couple versions of these wings:

http://www.smokingmeatforums.com/t/191066/dirtsailors-mega-mother-of-all-cooking-links-index

 

[mneeley490]

Yeah, I find that 90 minutes at 275° in my MES30 is just right.

 

[nygiant]

I would use lump, since it's a short cook. It is nice to be able to go indirect for a while and then direct to crisp up the skin. So set up for that.

These wings are fantastic so make a double batch!

If you look in the poultry section of this thread I have a couple versions of these wings:

http://www.smokingmeatforums.com/t/191066/dirtsailors-mega-mother-of-all-cooking-links-index

Awesome, thanks for that!

 

[robert gann]

I come back to this post yearly. Christmas Eve I make these because we do a snack night. Got 20 lbs of wings sitting here waiting patiently. Can't wait for tomorrow [emoji]128077[/emoji]

 

[jaxrmrjmr]

I bought a new injector with just this in mind.

 

[mneeley490]

 
I bought a new injector with just this in mind.

You won't be sorry. 

 

[rich soby]

Wow those wings look great!

 

[jetsknicks1]

Yeah, I find that 90 minutes at 275° in my MES30 is just right.

And the skin gets crispy or do you toss them on a hot grill for a couple minutes?

 

[mneeley490]

The skin isn't exactly crispy, but it's not rubbery, either. But then, the skin on a regular buffalo wing usually isn't crispy, either. More than 90 minutes though, and the meat will start to dry out quickly.

 

[jetsknicks1]

The skin isn't exactly crispy, but it's not rubbery, either. But then, the skin on a regular buffalo wing usually isn't crispy, either. More than 90 minutes though, and the meat will start to dry out quickly.

Thanks buddy, I've been wanting to try something new and these might be it. :grilling_smilie:

 

[sauced]

Those are some great looking wings!! Nice job! [emoji]128079[/emoji][emoji]127867[/emoji][emoji]128079[/emoji][emoji]127867[/emoji]

 

[backyardboss]

I've done all kinds of wings, including smoked but hadn't tried this.

Putting on a bit of a party/feast for Sunday, so wanted to give these a trial run. Made these a week or so ago.

Injected and tossed with a few Tbs of a mix of butter, Tx Pete and Sauers BBQ sauce- Then Jeff's rub-

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• backyardboss
• Feb 5, 2016

On the smoke with a 50/50 mix of Hickory and Apple for right at 2 hours, at 250. Then cranked it up to around 300 for about 15 mins to crisp and tighten the skin a bit.

Easily the best wings I've ever had. Daughter is no big wing fan, I had to chase her out of the kitchen!

Deep mahogany color, smokey but not over done and nice spice bite. The flavor is inside and not all over your hands, face and shirt!

Do these wings! They are easy enough to do, you can use/inject anything you'd like (Teriyaki/lime/jalapeno for instance) and they're pretty dummy proof, I proved that on the first try. .

Love this recipe/ method. Thanks for sharing!

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• backyardboss
• Feb 5, 2016

 

[mneeley490]

Another convert! Welcome to the Wing Club, brother!

Scarbelly's legacy lives on.

 

[sauced]

Yep, they are all that, trust me... you need to try these.

Kudos my Friend, wherever you may be and RIP Gary, always on our mind at SMF.

Made these for super bowl and....OMG.....best wings ever. Smoked them 2 hours with Apple wood. Had leftover injector marinade so poured rest over cooked wings and sprinkled with some more rub. No joke, best EVER!!!

 

[bdskelly]

Made these for super bowl and....OMG.....best wings ever. Smoked them 2 hours with Apple wood. Had leftover injector marinade so poured rest over cooked wings and sprinkled with some more rub. No joke, best EVER!!!

They are the best! b

 

[4x15mph]

Made these in my Weber kettle.  Coal brickets, pecan wood, and I used butter, franks, garlic salt for the injection.  Smoked/cooked for upwards of 3 hours and they probably could have been on there all day without drying out.  Soaked to the bone!  Great stuff and thanks for this recipe

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• 4x15mph
• Mar 16, 2016

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• 4x15mph
• Mar 16, 2016

 

[browneyesvictim]

A bump for this thread... and a couple of questions...

I have about 50 whole wings (about 20 lbs) injected and marinating right now for a football party tomorrow around noon. Actually I made 2 different kinds- buffalo as per recipe and honey BBQ. 

1. How many wings can you fit in an MES 30 to smoke at a time? I have 4 racks.

2. How do you keep the wings folded when they are swelled up with sauce and slippery? I know I can fit more on the racks if they were folded. I couldn't keep them folded, and I'm a stubborn s.o.b.. Toothpicks? kitchen twine? duct tape? Bailing wire?

I'm thinking I'll have to smoke in 2 batches early cuz they wont all fit in the smoker at once. Then just re-warm and crisp them for a couple of minutes on the Kettle prior to serving. Plan is to then put them in those disposable aluminum pans and cover them with foil.

Then again I'm tempted to bust out my turkey fryer and peanut oil to crisp them up. I was thinking about whipping up some kettle chips to go with them anyway...
 

 

[browneyesvictim]

No love from SMF... Well I figured it out myself and answered my own questions.

1. Each rack on an MES 30 will hold 4 rows 3 deep- so 12 whole wings per rack (folded).

2. After I injected the wings (unfolded) I could not get them to fold. But after marinating and chilling in the fridge, they firmed up a bit enough to get them folded without resorting to any toothpicks duct tape or bailing wire.

They were a tremendous success! I think I like the BBQ injected ones just a little better, but that's just me.

I was surprised how much of the liquid rendered or dripped out of them into the pan below. I went the full 2-1/2 hours at 275' They were fully cooked and not too dry with just the right pull. But I was missing a lot of the sauce. I attributed that to the smoker being loaded that full and cooking so long. I can see the benefit now of a shorter hotter cook would keep the juice inside.

 

[SmokinAl]

 
No love from SMF... Well I figured it out myself and answered my own questions.

1. Each rack on an MES 30 will hold 4 rows 3 deep- so 12 whole wings per rack (folded).

2. After I injected the wings (unfolded) I could not get them to fold. But after marinating and chilling in the fridge, they firmed up a bit enough to get them folded without resorting to any toothpicks duct tape or bailing wire.

They were a tremendous success! I think I like the BBQ injected ones just a little better, but that's just me.

I was surprised how much of the liquid rendered or dripped out of them into the pan below. I went the full 2-1/2 hours at 275' They were fully cooked and not too dry with just the right pull. But I was missing a lot of the sauce. I attributed that to the smoker being loaded that full and cooking so long. I can see the benefit now of a shorter hotter cook would keep the juice inside.

I'm happy to hear you got it figured out & the wings were a great success.

I'm sorry you didn't get any responses to your question.

Next time you have a question, it's better to start your own thread.

A lot of times when I see an old thread that I have already commented on I just don't open it.

But I look at every new thread that is posted, & so do a lot of other guys.

Keep the questions coming!

Al